Cook The Book: Braised Short Ribs With Dijon Mustard
- 1 (750-ml) bottle dry red wine
- 4 pounds beef short ribs, cut into 2 1/2-inch lengths by the butcher
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 10 shallots, trimmed, leaving the root ends intact, and halved lengthwise
- 3 tablespoons whole grain Dijon mustard
- 6 plum tomatoes, halved lengthwise
- Boil the wine in a 2-quart heavy sauce pan, uncovered, until reduced to about 1 cup, about 20 minutes.
- Meanwhile, pat the ribs dry and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Heat the oil in a 5-quart heavy pot over moderately high heat until hot but not smoking. Add the ribs in 2 batches and cook, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer with tongs to a bowl.
- Reduce heat to moderate, add the shallots to fat remaining in pot, and cook, stirring occasionally, until browned, about 5 minutes. Transfer with a slotted spoon to another bowl.
- Stir reduced wine and mustard into the juices in the pot. Add the ribs, meat side down, cover tightly, and simmer, for 1 1/2 hours.
- Gently stir shallots and tomatoes into the braised rib mixture and continue to simmer, covered, without stirring, until meat is very tender, about 1 hour more.
- Carefully transfer the ribs, shallots, and tomatoes to a platter. Skim off fat from cooking liquid. Liquid should coat a spoon and measure about 1 cup; if necessary, boil to reduce.
- Season the sauce with salt and pepper and pour over ribs.
red wine, beef short ribs, salt, olive oil, shallots, whole grain dijon mustard, tomatoes
Taken from www.seriouseats.com/recipes/2009/09/braised-short-ribs-dijon-mustard-gourmet-today-recipe.html (may not work)