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Category: Ribs
Prep Time: Cook Time: Total Time:
4 cups dry red wine
4 pounds beef short ribs
2 tablespoons canola oil
12 medium shallots, peeled
1/2 cup coarse-grain Dijon mustard
8 plum tomatoes, halved lengthwise
Coarse salt and freshly ground black pepper
Using a 2-quart heavy-bottomed saucepan over high heat, bring the wine to a boil and reduce to about 1 cup.
Meanwhile, pat the ribs dry and season generously with salt and pepper.
Heat the oil in a heavy-bottomed Dutch oven over medium high heat until smoking. Add the ribs in 3 batches to brown on all sides, about 8 minutes for each batch. Remove the ribs to plate and set aside.
Reduce the heat to medium and sauté shallots in the rendered fat remaining in pot, stirring until browned. Add the wine reduction, mustard, and tomatoes to the pot and stir to combine. Return the ribs and any accumulated juices. Season with salt and pepper. Bring to a boil then reduce the heat to simmer. Cover and simmer until tender, 2 to 2 1/2 hours.
Carefully transfer ribs, shallots, and tomatoes to a serving platter. Tent loosely with aluminum foil to keep warm. Skim off any fat from the cooking liquid. Return to the heat and reduce until slightly thickened. Taste and adjust for seasoning with salt and pepper. Pour over the ribs and serve immediately. Serves 4
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BRAISED SHORT RIBS WITH DIJON MUSTARD
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Category: Ribs
Prep Time: Cook Time: Total Time:
4 cups dry red wine
4 pounds beef short ribs
2 tablespoons canola oil
12 medium shallots, peeled
1/2 cup coarse-grain Dijon mustard
8 plum tomatoes, halved lengthwise
Coarse salt and freshly ground black pepper
Using a 2-quart heavy-bottomed saucepan over high heat, bring the wine to a boil and reduce to about 1 cup.
Meanwhile, pat the ribs dry and season generously with salt and pepper.
Heat the oil in a heavy-bottomed Dutch oven over medium high heat until smoking. Add the ribs in 3 batches to brown on all sides, about 8 minutes for each batch. Remove the ribs to plate and set aside.
Reduce the heat to medium and sauté shallots in the rendered fat remaining in pot, stirring until browned. Add the wine reduction, mustard, and tomatoes to the pot and stir to combine. Return the ribs and any accumulated juices. Season with salt and pepper. Bring to a boil then reduce the heat to simmer. Cover and simmer until tender, 2 to 2 1/2 hours.
Carefully transfer ribs, shallots, and tomatoes to a serving platter. Tent loosely with aluminum foil to keep warm. Skim off any fat from the cooking liquid. Return to the heat and reduce until slightly thickened. Taste and adjust for seasoning with salt and pepper. Pour over the ribs and serve immediately. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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