Braised Short Ribs with Whole Grain Mustard

Name: Braised Short Ribs with Whole Grain Mustard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 2 kilograms beef short ribs (about , trimmed of excess fat; 2 mediums carrots, coarsely chopped; 118 milliliters all-purpose flour, for dredging; 1 bottle full-bodied red wine, such as Cûtes du Rhûne; 5 garlic cloves, coarsely chopped; 2 Tbsps grainy mustard; 1 large leek, white and tender green, coarsely chopped; 4 parsley sprigs; 8 servings Salt and freshly ground pepper; 2 thyme sprigs; 59 milliliters vegetable oil; 946 milliliters rich veal stock, or one 6 1/2 - ounce container demiglace diluted in 3 cups of water (see Note)

Braised Short Ribs with Whole Grain Mustard might be just the main course you are searching for. One portion of this dish contains around 34g of protein, 90g of fat, and a total of 1069 calories. This dairy free recipe serves 8. If you have one 6 1/2 - ounce container demiglace in 3 cups of water, salt and pepper, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large saucepan, bring the wine to a boil over moderately high heat.

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Wine

Equipment you will use

Sauce Pan

Remove from the heat and add the carrots, leek, garlic, parsley and thyme sprigs and bay leaf.

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Fresh Thyme

Bay Leaves

Carrot

Parsley

Garlic

Leek

Let the marinade cool.

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Marinade

Spread the short ribs in a large shallow baking dish in a single layer.

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Beef Short Ribs

Spread

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Baking Pan

Pour the marinade over the ribs, cover and refrigerate overnight.

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Marinade

Ribs

Preheat the oven to 30

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Oven

Remove the short ribs from the marinade. Strain the marinade, reserving the liquid and vegetables separately. Discard the herb sprigs and bay leaf.

Ingredients you will need

Beef Short Ribs

Vegetable

Bay Leaves

Marinade

Season the ribs with salt and pepper and dredge them in the flour. In a large skillet, heat 2 tablespoons of the oil until almost smoking.

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Salt And Pepper

All Purpose Flour

Ribs

Cooking Oil

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Frying Pan

Add half of the ribs and cook over moderately high heat until well browned, about 4 minutes per side.

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Ribs

Transfer the ribs to a large roasting pan. Brown the remaining ribs in the remaining 2 tablespoons of oil and add them to the roasting pan in a single layer.

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Ribs

Cooking Oil

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Roasting Pan

Pour off all but 1 tablespoon of fat from the skillet.

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Frying Pan

Add the reserved vegetables and cook over high heat until beginning to brown, about 4 minutes. Spoon the vegetables over the ribs.

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Vegetable

Ribs

Add the marinade to the skillet and bring to a boil.

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Marinade

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Frying Pan

Pour the marinade over the ribs and add the veal stock. Cover with foil and bake for about 3 hours, or until the meat is very tender and almost falling off the bone.

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Veal Stock

Marinade

Bone

Meat

Ribs

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Oven

Aluminum Foil

Transfer the ribs to a large baking dish. Leave the oven on.

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Ribs

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Baking Pan

Oven

Strain the cooking juices into a large saucepan and skim the fat from the surface. Boil over high heat until reduced to 2 cups, about 15 minutes.

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Sauce Pan

Whisk in the mustard and season with salt and pepper.

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Salt And Pepper

Mustard

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Whisk

Pour the sauce over the ribs.

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Sauce

Ribs

Return the ribs to the oven and bake for 30 minutes.

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Ribs

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Oven

Let cool slightly before serving.

Equipment

Ingredients

Servings:

bay leaf 2kilograms

beef short ribs (about , trimmed of excess fat 2mediums

carrots, coarsely chopped 118milliliters

all-purpose flour, for dredging 1bottle

full-bodied red wine, such as Cûtes du Rhûne 5

garlic cloves, coarsely chopped 2Tbsps

grainy mustard 1large

leek, white and tender green, coarsely chopped 4

parsley sprigs 8servings

Salt and freshly ground pepper 2

thyme sprigs 59milliliters

vegetable oil 946milliliters

rich veal stock, or one 6 1/2 - ounce container demiglace diluted in 3 cups of water (see Note)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Grgich Hills Estate Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.