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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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For this recipe, look for short ribs that have at least 2 inches of meat on them. This is a wonderful dinner served with mashed potatoes and whatever vegetables your family likes. Ingredients:
6 lbs beef short ribs |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 tablespoon vegetable oil |
1 onion, chopped |
1 carrot, chopped |
1 1/2 teaspoons dried thyme |
1/2 cup dry white wine |
1/2 cup beef broth |
4 teaspoons grainy mustard |
19 ounces canned tomatoes |
20 shallots |
Directions:
1. Sprinkle the ribs with 1/4 teaspoons each of the salt and pepper.
2. In a large Dutch oven, heat the oil over medium-high heat and brown the ribs in batches.
3. Transfer to a plate.
4. Drain the fat from the pan and add the onion, carrot, thyme and remaining salt and pepper.
5. Cook over medium heat until softened, about 5 minutes.
6. Add the wine, broth and 2 teaspoons of the mustard.
7. Bring to a boil, scraping up any brown bits.
8. Add the tomatoes, breaking up with a potato masher.
9. Return the ribs and any accumulated juices to the pan and bring to a simmer.
10. Cover and braise in a 325 degree F oven for 2 hours.
11. Add the shallots.
12. Braise, covered, until the meat is tender, about 1 hour.
13. With a slotted spoon, transfer the ribs and shallots to a deep platter and keep warm.
14. Skim off the fat in the pan.
15. Bring the liquid to a boil and boil for 5 minutes.
16. Stir in the remaining mustard and pour over the ribs.
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