BRAISED SHORT RIBS WITH DIJON MUSTARD
Categories Wine Beef Mustard Braise Dinner Meat Beef Rib Red Wine Fall Winter Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
- While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long). Season well with salt and pepper.
- 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. Transfer browned ribs with tongs to a bowl.
- Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring. Transfer with a slotted spoon to another bowl.
- Stir wine and mustard into juices in pot. Add ribs and simmer, covered, 1 3/4 hours.
- Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
- Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid. Season sauce with salt, pepper, and mustard to taste and pour over ribs.
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Bonnie Strong
[email protected]These short ribs are so good, I could eat them every day.
Sayed Rayyan
[email protected]I've never made short ribs before, but this recipe made it easy. They turned out great!
Garima GadsilA
[email protected]I'm not a fan of short ribs, but I tried this recipe and I was pleasantly surprised. They were delicious!
Jeff Dills
[email protected]This recipe is a bit time-consuming, but it's worth it. The short ribs are amazing!
Abubakar Zaman
[email protected]I cooked the short ribs in a slow cooker on low for 8 hours. They were fall-apart tender.
MST MOUSUMI KHATUN
[email protected]I've made this recipe several times and it's always a hit. The short ribs are so tender and flavorful.
srerona riley
[email protected]I made this recipe for my family and they loved it. It's a keeper!
Upendra Niraula
[email protected]I'm allergic to mustard, so I substituted horseradish sauce in this recipe. It was still delicious!
Trever Shadow
[email protected]This is my go-to recipe for braised short ribs. They always turn out perfectly.
Harold Reits
[email protected]I added some chopped carrots and celery to the braising liquid and it added a nice sweetness and crunch to the dish.
Wrestle Wrestle
[email protected]I'm not sure what I did wrong, but my short ribs came out dry and tough. I'm disappointed.
Habib Hassan
[email protected]These short ribs were so good, I made them twice in one week!
Md. Kabir
[email protected]I'm not a big fan of Dijon mustard, but I still enjoyed this recipe. The short ribs were very tender and flavorful.
SHAKA KING
[email protected]I substituted red wine for the beef broth and it added a delicious depth of flavor to the short ribs.
Noor Boobon
[email protected]This recipe was easy to follow and the short ribs turned out amazing. I highly recommend it!
Maylynn Wilson
[email protected]The short ribs were a bit tough, even after braising them for 3 hours. I think I might have overcooked them.
Karabo setlai
[email protected]I made this for a dinner party and it was a huge hit. Everyone raved about how tender and flavorful the short ribs were.
emmanuel iwemu
[email protected]I followed the recipe exactly and the short ribs turned out perfectly. My family loved them!
Kanxo Xora
[email protected]Great recipe! The short ribs were so tender and delicious. I will definitely be making this again.
Nida Tanzaib
[email protected]These braised short ribs were fall-off-the-bone tender and incredibly flavorful. The Dijon mustard added a nice tang that balanced out the richness of the meat.