Braised Short Ribs With Dijon Mustard

• 4 cups dry red wine
• 4 lbs short rib of beef (also called flanken)
• 10 shallots, trimmed,halved if large (10 oz.)
• 3 tablespoons coarse-grain Dijon mustard, to taste
• 6 plum tomatoes, halved lenghwise

1. Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
2. While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long).
3. Season well with salt and pepper.
4. Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch.
5. Transfer browned ribs with tongs to a bowl.
6. Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring.
7. Transfer with a slotted spoon to another bowl.
8. Stir wine and mustard into juices in pot.
9. Add ribs and simmer, covered, 1 3/4 hours.
10. Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
11. Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid.
12. Season sauce with salt, pepper, and mustard to taste and pour over ribs.

red wine, beef, shallots, coarsegrain, tomatoes

Taken from www.food.com/recipe/braised-short-ribs-with-dijon-mustard-92195 (may not work)