Braised Short Ribs With Dijon Mustard Food

BRAISED SHORT RIBS WITH DIJON MUSTARD

Steps:

• Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
• While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long).
• Season well with salt and pepper.
• 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.
• Transfer browned ribs with tongs to a bowl.
• Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring.
• Transfer with a slotted spoon to another bowl.
• Stir wine and mustard into juices in pot.
• Add ribs and simmer, covered, 1 3/4 hours.
• Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
• Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid.
• Season sauce with salt, pepper, and mustard to taste and pour over ribs.

BRAISED SHORT RIB DUMPLINGS

Steps:

• For the short ribs: Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Sprinkle the ribs all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. Add the ribs in batches and brown on all sides, 7 to 8 minutes. Remove the ribs and set aside. Add the garlic, onions and remaining salt and pepper and cook, stirring frequently, for 2 minutes. Add the wine and mustard and bring to a boil, scraping the brown bits stuck to the bottom of the pan with a wooden spoon. Return the ribs to the pot and pour over the beef broth. Cover and transfer to the oven until the meat is fork-tender and falls easily from the bone, 2 hours 30 minutes.
• For the glaze: Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the soy sauce, brown sugar and red pepper flakes and bring to a boil. Reduce the heat and cook until thickened slightly, 5 minutes. Cool to room temperature.
• For the corn puree: In a medium skillet, heat the oil over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 5 minutes. Remove from the heat and cool slightly. Transfer to a food processor with the corn and pulse until combined. Add the cream and process until smooth. Set aside.
• For assembling and cooking the dumplings: Pull the short rib meat from the bone and shred into a bowl. Lay the wonton wrappers out on a cutting board. Place 1 tablespoon of the corn puree on each wrapper and top with 1 tablespoon of the shredded short ribs. Moisten the edges of the wonton with water. Lift the corners of the wrapper and pinch them together. Continue with the remaining dumplings.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Place half of the dumplings flat-side down in the oil and fry until the bottoms are golden brown, 2 minutes. Add 1/4 cup water, cover the skillet and steam the dumplings until the wontons are cooked through, about 5 minutes. Transfer to a baking sheet and tent with aluminum foil to keep warm while you cook the rest of the dumplings. Transfer all the dumplings to a platter and serve with the soy chili glaze.

BRAISED SHORT RIBS WITH DIJON MUSTARD

Steps:

• Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
• While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long). Season well with salt and pepper.
• 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. Transfer browned ribs with tongs to a bowl.
• Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring. Transfer with a slotted spoon to another bowl.
• Stir wine and mustard into juices in pot. Add ribs and simmer, covered, 1 3/4 hours.
• Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
• Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid. Season sauce with salt, pepper, and mustard to taste and pour over ribs.

OVEN-BRAISED BBQ-DIJON SHORT RIBS

Steps:

• Heat oven to 300ºF.
• Mix 2 Tbsp. flour with 1/4 cup broth to form thick paste; set aside. Coat ribs with remaining flour; gently shake off excess flour.
• Heat oil in large ovenproof sauté pan with tight-fitting lid or Dutch oven on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until browned on both sides.
• Add onions to pan; cook and stir 2 to 3 min. or until lightly browned. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan. Simmer on low heat 2 to 3 min. until most of the liquid is evaporated.
• Stir in remaining broth. Return to boil. Stir in barbecue sauce, mustard and reserved flour paste until well blended. Bring to boil, stirring frequently. Remove from heat; cover with lid. Place in oven.
• Bake 2 hours or until ribs are tender. Skim excess fat from sauce before serving.

PENNE WITH BRAISED SHORT RIBS

Steps:

• Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
• Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
• Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

BRAISED SHORT RIBS WITH WHOLE GRAIN MUSTARD

Steps:

• In a large saucepan, bring the wine to a boil over moderately high heat. Remove from the heat and add the carrots, leek, garlic, parsley and thyme sprigs and bay leaf. Let the marinade cool. Spread the short ribs in a large shallow baking dish in a single layer. Pour the marinade over the ribs, cover and refrigerate overnight.
• Preheat the oven to 300°F Remove the short ribs from the marinade. Strain the marinade, reserving the liquid and vegetables separately. Discard the herb sprigs and bay leaf.
• 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. Add half of the ribs and cook over moderately high heat until well browned, about 4 minutes per side. 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.
• Pour off all but 1 tablespoon of fat from the skillet. Add the reserved vegetables and cook over high heat until beginning to brown, about 4 minutes. Spoon the vegetables over the ribs. Add the marinade to the skillet and bring to a boil. 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. Transfer the ribs to a large baking dish. Leave the oven on.
• 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. Whisk in the mustard and season with salt and pepper. Pour the sauce over the ribs.
• Return the ribs to the oven and bake for 30 minutes. Let cool slightly before serving.

BRAISED SHORT RIBS WITH WHOLE GRAIN MUSTARD

Steps:

• In a large saucepan, bring the wine to a boil over moderately high heat. Remove from the heat and add the carrots, leek, garlic, parsley and thyme sprigs and bay leaf. Let the marinade cool. Spread the short ribs in a large shallow baking dish in a single layer. Pour the marinade over the ribs, cover and refrigerate overnight.
• Preheat the oven to 300°. Remove the short ribs from the marinade. Strain the marinade, reserving the liquid and vegetables separately. Discard the herb sprigs and bay leaf.
• 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. Add half of the ribs and cook over moderately high heat until well browned, about 4 minutes per side. 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.
• Pour off all but 1 tablespoon of fat from the skillet. Add the reserved vegetables and cook over high heat until beginning to brown, about 4 minutes. Spoon the vegetables over the ribs. Add the marinade to the skillet and bring to a boil. Pour the marinade over the ribs and add the stock. Cover with foil and bake for about 3 hours, or until the meat is very tender and almost falling off the bone. Transfer the ribs to a large baking dish. Leave the oven on.
• 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. Whisk in the mustard and season with salt and pepper. Pour the sauce over the ribs.
• Note: The short ribs can be prepared through up to this step and refrigerated for up to 2 days. Let return to room temperature before baking.
• Return the ribs to the oven and bake for 30 minutes. Let cool slightly before serving.