Braised Short Ribs With Dijon Mustard |
|
 |
Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 4 |
|
This recipe is from Epicurious adapted from Daniel Boulud's Cafe Boulud Cookbook. I've made this 6 times already because my guests keep requesting this dish! Ingredients:
4 cups dry red wine |
4 lbs short rib of beef (also called flanken) |
10 shallots, trimmed,halved if large (10 oz.) |
3 tablespoons coarse-grain dijon mustard, to taste |
6 plum tomatoes, halved lenghwise |
Directions:
1. Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
2. While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long).
3. Season well with salt and pepper.
4. 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.
5. Transfer browned ribs with tongs to a bowl.
6. Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring.
7. Transfer with a slotted spoon to another bowl.
8. Stir wine and mustard into juices in pot.
9. Add ribs and simmer, covered, 1 3/4 hours.
10. Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
11. Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid.
12. Season sauce with salt, pepper, and mustard to taste and pour over ribs.
|
|