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1. Preheat the oven to 450°. With a pastry brush and 2 tablespoons of the softened butter, coat the bottom and sides of a shallow roasting pan large enough to hold the short ribs in one layer.
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2. In a small bowl, cream the remaining 4 tablespoons of softened butter by beating and mashing it against the sides of the bowl with a large spoon until it is light and fluffy.
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3. Then beat in the Worcestershire sauce, mustard, curry powder, 1 teaspoon of black pepper, cayenne pepper and ½ teaspoon of the salt. Set a side.
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4. With a small, sharp knife, make ¼-inch-deep crisscrossing cuts about 1 inch apart on the meaty surface of the ribs. Then coat them with the flour and shake them vigorously to remove any excess.
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5. Sprinkle the ribs with the remaining ½ teaspoon of salt and a few grindings of pepper and arrange them fat side up in a single layer in the roasting pan. Roast in the middle of the oven for 10 minutes.
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6. Using a pastry brush coat the ribs evenly with the seasoned butter, reduce the heat to 400°, 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. Arrange the ribs on a large platter and serve at once.
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NOTE:
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Traditionally, the bones deviled were those left over from a standing rib roast. They were simply spread with the seasoned butter and broiled until brown and crusty.
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