Braised Short Ribs With Dijon Mustard
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 cups
Red Wine (dry)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
13
Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup
14
While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long)
15
Season well with salt and pepper
16
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
17
Transfer browned ribs with tongs to a bowl
18
Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring
19
Transfer with a slotted spoon to another bowl
20
Stir wine and mustard into juices in pot
21
Add ribs and simmer, covered, 1 3/4 hours
22
Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes
23
Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid
24
Season sauce with salt, pepper, and mustard to taste and pour over ribs