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Ingredients

• 16 well marbled beef short ribs, cut in half lengthwise, then cut into individual riblets
• 2 tablespoons [30 mL] dry English mustard
• 2 tablespoons [30 mL] Madras curry powder
• 1 teaspoon [5 mL] cayenne
• 1 teaspoon [5 mL] Worcestershire powder or 1 tablespoon [15 mL] Worcestershire sauce
• ½ teaspoon [3 mL] garlic powder
• 2 teaspoons [10 mL] salt
• 1 teaspoon [5 mL] black pepper
• ½ cup [120 mL] unsalted butter, melted
• ¼ cup [60 mL] demi-glace
• ¼ cup [60 mL] rich chicken stock
• 3 scallions, minced very fine
• 2 tablespoons [30 mL] parsley, chopped
• 8 scallion brushes, for garnish

Description

Chow