Short Ribs With Shallots

• 6 lbs beef short ribs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 1/2 teaspoons dried thyme
• 1/2 cup dry white wine
• 1/2 cup beef broth
• 4 teaspoons grainy mustard
• 19 ounces canned tomatoes
• 20 shallots

1. Sprinkle the ribs with 1/4 teaspoons each of the salt and pepper.
2. In a large Dutch oven, heat the oil over medium-high heat and brown the ribs in batches.
3. Transfer to a plate.
4. Drain the fat from the pan and add the onion, carrot, thyme and remaining salt and pepper.
5. Cook over medium heat until softened, about 5 minutes.
6. Add the wine, broth and 2 teaspoons of the mustard.
7. Bring to a boil, scraping up any brown bits.
8. Add the tomatoes, breaking up with a potato masher.
9. Return the ribs and any accumulated juices to the pan and bring to a simmer.
10. Cover and braise in a 325 degree F oven for 2 hours.
11. Add the shallots.
12. Braise, covered, until the meat is tender, about 1 hour.
13. With a slotted spoon, transfer the ribs and shallots to a deep platter and keep warm.
14. Skim off the fat in the pan.
15. Bring the liquid to a boil and boil for 5 minutes.
16. Stir in the remaining mustard and pour over the ribs.

salt, ground black pepper, vegetable oil, onion, carrot, thyme, white wine, beef broth, grainy mustard, tomatoes, shallots

Taken from www.food.com/recipe/short-ribs-with-shallots-416382 (may not work)