Mustard Glazed Beef Short Ribs
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1810 g
Beef Short Rib1
Salt1 tbsp
Olive Oil1 tbsp
Butter (whole)1 large
Onion (chopped)2 cloves
Garlic (crushed)2 tbsps
Tomato Paste1 tbsp
Ground Cumin3 cups
Beef Stock1 cup
Mustard (pommery)2 tbsps
HoneyDirections:
1
Preheat oven to 350 degrees
2
Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan
3
Remove the ribs and place into a casserole or roasting pan
4
Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables
5
Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession
6
Bring this mixture to a rapid boil before pouring over the ribs in the casserole
7
The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged
8
Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours
9
Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan
10
Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving
11
Combine the mustard and honey in a bowl and liberally brush over the ribs
12
Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious
13
Serve with the cooking/braising liquid in a sauce boat