BRAISED SHORT RIBS WITH DIJON MUSTARD
Categories Wine Beef Mustard Braise Dinner Meat Beef Rib Red Wine Fall Winter Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
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.
MUSTARD GLAZED BEEF SHORT RIBS
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
- Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
- Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
- Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
- Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
- Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
- Serve with the cooking/braising liquid in a sauce boat.
BRAISED SHORT RIBS WITH DIJON MUSTARD
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!
Provided by Grace Lynn
Categories Meat
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 2020.2, Fat 165, SaturatedFat 71.5, Cholesterol 344.7, Sodium 370, Carbohydrate 18.8, Fiber 1.5, Sugar 4, Protein 68
MUSTARD SHORT RIBS
My friend made this for me one night, and Oh My Goodness!! Melt in your mouth! Cooking time does not include marinade time. I just made this for my family the other day, and we all thought we'd died and gone to heaven. Even plain yellow mustard will do the trick. Don't let the Stats fool you, they are no worse than other ribs.
Provided by GinaS
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix mustard, lemon juice, sugar, garlic, onions, salt and pepper.
- Coat meat and marinate in ziplock bag for 24 hours.
- Wipe marinade off meat and brown meat in shortening.
- Transfer to baking dish, pour marinade over meat and bake at 350 for 2 hours.
SHORT RIBS BRAISED IN BEER AND BUCKWHEAT HONEY
Steps:
- Preheat the oven to 350 degrees. Put the oil in a roasting pan set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. Remove from the pan and decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Stir in the mustard, honey, ale and bay leaf. Return the meat to the pan and coat with the sauce.
- Bring the sauce to a simmer; cover the pan tightly with a lid or foil. Place in the oven and cook until the meat is very tender, 2 to 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.
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- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
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