Cook the Book: Karashi Mustard Short Ribs
Cook the Book: Karashi Mustard Short Ribs might be just the main course you are searching for. One portion of this dish contains approximately 26g of protein, 60g of fat, and a total of 679 calories. This recipe serves 4. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Head to the store and pick up balsamic vinegar, salt, soy sauce, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.
Generously season the short ribs with salt and freshly ground pepper all over.
Whisk together the mustard, balsamic vinegar, soy sauce, sugar, the 1 tablespoon pepper, and the 1 teaspoon salt in a bowl to make the marinade; set aside.
Preheat a grill to medium. Grill the short ribs, covered, this way: Start with the bone side up, grilling for about 5 minutes. Flip the short ribs, so the bone side is now down (the bone will prevent the meat from burning), and brush the marinade on top. Grill about 15 more minutes, brushing with more marinade on top 3 more times. When the short ribs are ready, they’ll be richly browned and glossy. Test for doneness using “The ‘Nick-and-Peek’ Method”.
Let the short ribs rest for 5 minutes and serve.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks 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. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.
Raymond R Collection MerlotThe Merlot fills the mouth with smooth cherry, raspberry and plum flavors along with hints of earth and spice in the toasty vanilla finish. Full-bodied, yet approachable, with a good balance of acid and tannins. Pair with anything from grilled salmon, pork tenderloin, barbequed chicken and ribs to Thai red curry or Moroccan tagine.