Braised Short Ribs With Whole Grain Mustard Recipes

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GARLIC BRAISED SHORT RIBS WITH RED WINE



Garlic Braised Short Ribs With Red Wine image

If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

Provided by Alison Roman

Categories     meat, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

Steps:

  • Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
  • Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
  • Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
  • Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
  • Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

MUSTARD GLAZED BEEF SHORT RIBS



Mustard Glazed Beef Short Ribs image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 16

4 pounds beef short ribs
Salt and pepper
1 tablespoon olive oil
1 tablespoon whole butter
1 large onion, chopped
2 carrots, chopped
1 celery stalk, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon ground cumin
12 ounces dark beer
3 cups beef stock
2 tablespoons each of rosemary, thyme and oregano tied in a bouquet garni of cheese cloth
1/2 cup pommery mustard
2 tablespoons honey

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



Braised Short Ribs with Dijon Mustard image

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

4 cups dry red wine
4 lb beef short ribs (also called flanken)
10 shallots (10 oz), trimmed, halved if large
3 tablespoons coarse-grain Dijon mustard, or to taste
6 plum tomatoes, halved lengthwise

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 RIBS WITH WHOLE GRAIN MUSTARD



Braised Short Ribs With Whole Grain Mustard image

These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. By Thomas Keller from "Keller Instincts". Time does not include overnight marinade.

Provided by MsPia

Categories     Meat

Time 4h

Yield 8 serving(s)

Number Of Ingredients 13

1 (750 ml) bottle full-bodied red wine
2 medium carrots, coarsely chopped
1 large leek, white and tender green, coarsely chopped
5 garlic cloves, coarsely chopped
4 parsley sprigs
2 fresh thyme sprigs
1 bay leaf
5 1/2 lbs beef short ribs, trimmed of excess fat (8)
salt & freshly ground black pepper
1/2 cup all-purpose flour, for dredging
1/4 cup vegetable oil
1 quart rich veal stock (see Note, or one 6 1/2 ounce container demiglace diluted in 3 cups water )
2 tablespoons grainy 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.

Nutrition Facts : Calories 1396.8, Fat 120.1, SaturatedFat 50.1, Cholesterol 237, Sodium 212.1, Carbohydrate 12.4, Fiber 1, Sugar 1.9, Protein 46.4

BRAISED SHORT RIBS WITH WHOLE GRAIN MUSTARD



Braised Short Ribs With Whole Grain Mustard image

These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. I LOVE these with garlic mashed potatoes and a spinach or green bean side. I have subbed onion for the leek with no problem, in fact, I think I like the onion even better. This recipe takes some effort but is WELL worth it. If timing is important to you, the prep time is only approximate, so sorry, I have never kept track of how long it takes me. Timing does not include marinading time. This is from Chef Thomas Keller, the author of The French Laundry Cookbook. Hope you enjoy!

Provided by Scoutie

Categories     Meat

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 13

1 (25 ounce) bottle full-bodied red wine
2 medium carrots, coarsely chopped
1 large leek, white and tender green, coarsely chopped
5 garlic cloves, coarsely chopped
4 parsley sprigs
2 fresh thyme sprigs
1 bay leaf
8 beef short ribs, trimmed of excess fat (about 5 1/2 pounds)
salt & freshly ground black pepper
1/2 cup all-purpose flour, for dredging
1/4 cup vegetable oil
1 quart beef stock
2 tablespoons grainy 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.

Nutrition Facts : Calories 191.2, Fat 7.3, SaturatedFat 1, Sodium 450.3, Carbohydrate 12.3, Fiber 1, Sugar 1.8, Protein 2.8

CONTEST-WINNING BRAISED SHORT RIBS



Contest-Winning Braised Short Ribs image

I've been relying on this braised short ribs recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender entree is much appreciated on busy days. -Peggy Edwards, Heber City, Utah

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 7 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons paprika
1/2 teaspoon ground mustard
4 pounds bone-in beef short ribs
2 tablespoons canola oil
2 medium onions, sliced
1 cup beer or beef broth
1 garlic clove, minced
GRAVY:
2 teaspoons all-purpose flour
1 tablespoon cold water

Steps:

  • In a shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn to coat. In a large skillet, brown ribs in oil; drain., Place onions in a 5-qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. , Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 547mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

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From thedanareneeway.com


BRAISED SHORT RIBS RECIPE - LET THE BAKING BEGIN!
2017-11-30 How to make Braised Ribs: Heat a large dutch oven over medium/high heat until thoroughly heated through. With 3-4 Tbsps of olive oil, sear the ribs a couple pieces at a time until well browned. Remove meat to a bowl. Add diced onions to the pot and cook for 5-7 minutes.
From letthebakingbegin.com


ROSEMARY AND MUSTARD BRAISED SHORT RIBS - CHEF MEGAN MITCHELL
Directions. Preheat oven to 350F. Liberally season the ribs with salt. Bring a large dutch oven up to heat over medium. Drizzle in 1-2 tbsp. of EVOO and working in batches, sear the ribs until golden brown. Remove to a sheet tray or plate. Add the carrots, celery and onions to the pot and sauté for 10 minutes or until softened.
From chefmeganmitchell.com


STOUT BEER BRAISED SHORT RIBS (OVEN OR INSTANT POT)
2020-03-07 Preheat oven to 300 degrees F, with the rack in the lower third of the oven. Dry the short ribs with paper towels and season well on all sides with salt and pepper. Dredge in flour, shaking off excess. Heat the oil in a 5-1/2 to 7 quart Dutch …
From stripedspatula.com


WHOLE BRAISED SHORT RIBS - THERMOWORKS BLOG
Instructions. Preheat your oven to 375°F (191°C). Trim most of the fat cap from the ribs. Score the underside of the bones so that flavor can penetrate the membrane more easily. If your ribs came in a whole plate, cut them apart with a sharp knife. Season them liberally with kosher salt and black pepper.
From blog.thermoworks.com


BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS
2022-03-31 Remove ribs and set aside. Turn heat to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper.
From thepioneerwoman.com


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