Cook the Book: Braised Short Ribs with Dijon Mustard

Name: Cook the Book: Braised Short Ribs with Dijon Mustard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms beef short ribs, cut into 2 1/2-inch lengths by the butcher; 750 milliliters dry red wine; 2 Tbsps olive oil; 6 plum tomatoes, halved lengthwise; 4 servings Salt and freshly ground black pepper; 10 shallots, trimmed, leaving the root ends intact, and halved lengthwise; 3 Tbsps whole grain Dijon mustard

Cook the Book: Braised Short Ribs with Dijon Mustard might be just the main course you are searching for. One portion of this dish contains about 51g of protein, 128g of fat, and a total of 1572 calories. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up beef short ribs, wine, plum tomatoes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Boil the wine in a 2-quart heavy sauce pan, uncovered, until reduced to about 1 cup, about 20 minutes.

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Sauce

Wine

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Sauce Pan

Meanwhile, pat the ribs dry and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper.

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Pepper

Ribs

Salt

Heat the oil in a 5-quart heavy pot over moderately high heat until hot but not smoking.

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Cooking Oil

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Pot

Add the ribs in 2 batches and cook, turning occasionally, until browned on all sides, about 8 minutes per batch.

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Ribs

Transfer with tongs to a bowl.

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Tongs

Bowl

Reduce heat to moderate, add the shallots to fat remaining in pot, and cook, stirring occasionally, until browned, about 5 minutes.

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Shallot

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Pot

Transfer with a slotted spoon to another bowl.

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Slotted Spoon

Bowl

Stir reduced wine and mustard into the juices in the pot.

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Mustard

Wine

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Pot

Add the ribs, meat side down, cover tightly, and simmer, for 1 1/2 hours.

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Meat

Ribs

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.

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Shallot

Tomato

Meat

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.

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Shallot

Tomato

Ribs

Season the sauce with salt and pepper and pour over ribs.

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Salt And Pepper

Sauce

Ribs

Note: The shallots can be browned and the ribs braised in the wine and mustard up to 1 day ahead. Cool, uncovered, skim off some of the fat from the surface of the braising liquid. Bring the rib mixture to a boil, covered, then gently stir in the shallots and tomatoes. Reduce the heat and simmer until the meat is very tender, about 40 minutes.

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Shallot

Tomato

Mustard

Meat

Ribs

Wine

Equipment

Ingredients

Servings:

2kilograms

beef short ribs, cut into 2 1/2-inch lengths by the butcher 750milliliters

dry red wine 2Tbsps

olive oil 6

plum tomatoes, halved lengthwise 4servings

Salt and freshly ground black pepper 10

shallots, trimmed, leaving the root ends intact, and halved lengthwise 3Tbsps

whole grain Dijon mustard

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. 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 Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.