| 1 | Preheat oven to 450°F. |
| 2 | With a pastry brush and 2 tablesppons of the softened butter, coat the botton and sides of shallow roastin pan large enough to hold the short ribs in one layer. |
| 3 | In a small bowl, cream the remaining 4 tablespoons butter by beating and mashing it against the sides of the bowl with a large spoon until it is light and fluffy. |
| 4 | Then beat in the worcestershire sauce, mustard, curry powder, 1 teaspoon of black pepper, cayenne pepper and ?teaspoon of the salt. |
| 5 | Set aside. |
| 6 | With a small sharp knife, make ?inch deep crisscrossing cuts about 1 inch apart on the meaty surface of the ribs. |
| 7 | Then coat them with the flour and shake them vigorously to remove any excess. |
| 8 | Sprinkle the ribs with the remaining salt and a few grindings of pepper and arrange them fat side up in a single layer in the roasting pan. |
| 9 | Roast in the middle of the oncen for 10 minutes. |
| 10 | Using a pastry brush, coat the ribs evenly with the seasoned butter, reduce the heat to 400 degrees and roast for 1 hour and 15 minutes, or until the meat is tender and shows no resistance when pierced with the tip of a fork. |
| 11 | Arrange the ribs on a large platter and serve at once. |
| 12 | Note: traditionally the bones deviled were those left over from a standing rib roast. |
| 13 | They were simply spread with the seasoned butter and broiled until brown and crusty. |
| 14 | Recipes: the cooking of the british isles foods of the world time life books, new york;196 |
