Dijon Braised Short Ribs
 
 
Ingredients
  • 4 lb beef short ribs (also called flanken)
  • kosher salt and freshly ground black pepper
  • 10 shallots (10 ounces), trimmed, sliced in half
  • 8 cloves garlic, peeled
  • 8 ounces cremini mushrooms, stems trimmed and sliced in half
  • ¼ cup Dijon mustard
  • ¼ cup tomato paste
  • 2 tablespoons dark brown sugar
  • 1 (750 mL) bottle dry red wine
Instructions
  1. Pat ribs dry and season well with salt and pepper.
  2. Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in on all sides (working in batches) about 8 minutes for each batch. Transfer browned ribs with tongs to a bowl.
  3. Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring. Add garlic and cook for another 2 to 3 minutes. Transfer with a slotted spoon to another bowl.
  4. Add mushrooms to pot and brown, stirring occasionally, for 5 to 7 minutes. Season with salt and pepper, then transfer to bowl with shallots and garlic.
  5. Stir mustard, tomato paste, and brown sugar into the pot. Add wine and reduce by half. Add ribs and simmer, covered, 1¾ hours.
  6. Gently stir in shallots, garlic and mushrooms and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
  7. Carefully transfer ribs, shallots, and mushrooms to a platter and skim off any fat from cooking liquid. Season sauce with salt and pepper to taste and pour over ribs.
Recipe by Allons-Eat! at https://www.allonseat.com/dijon-braised-short-ribs/