Glazed Short Ribs With Mustard Cognac Sauce Recipes

SUNNY'S COLA-GLAZED SHORT RIBS

Steps:

• For the sauce: In a large pot on medium high heat add the oil and onions. Season with a pinch of salt and a few grinds of pepper. Cook, while stirring, until tender, about 5 minutes. Add the paprika, garlic and whole sprigs of thyme. Stir until fragrant, about 5 minutes. Add the brown sugar, ketchup, vinegar, mustard and tomatoes and stir to combine. Add the cola and scrape the bottom of the pot with a wooden spoon to remove any bits that are stuck. Cook, stirring occasionally, until the sauce thickens to slightly thinner than the consistency of ketchup, about 45 minutes.
• For ribs: Heat half of a grill to 425 degrees F. Sprinkle the ribs all over with salt and pepper. With the grill lid open, place the ribs over the direct heat side of the grill and grill to get char marks on all sides, turning and flipping the ribs as needed. Lower the heat to 225 to 250 degrees F and move the ribs to the indirect side of the grill and baste with the some of the sauce. Cover and cook, quickly basting and recovering every 30 minutes, until the meat is tender, 2 to 4 hours depending on the size of the ribs, or until the internal temperature is 200 degrees F.

GRILLED SHORT RIBS WITH BALSAMIC SAUCE

Steps:

• In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine vinegar, apple juice, brown sugar, soy sauce, oil, dry mustard and pepper; mix well. Add ribs, turning to coat. Cover dish or seal bag. Refrigerate at least 8 hours or up to 24 hours to marinate.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer or see p. 40 (Kitchen Tip). When grill is heated, remove ribs from marinade; reserve and refrigerate marinade. Place ribs on grill directly over drip pan. Cover grill; cook 2 to 2 1/4 hours or until tender, turning occasionally.
• During last 30 minutes of cooking time, in small saucepan, combine reserved marinade and chili sauce; mix well. Bring to a boil. Reduce heat to medium-low; simmer 20 to 30 minutes or until slightly thickened and reduced, stirring occasionally. (Sauce will be similar to syrup.) Serve sauce with ribs. Sprinkle ribs with parsley.

MUSTARD GLAZED BEEF SHORT RIBS

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.

MUSTARD SHORT RIBS

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.

GLAZED SHORT RIBS WITH MUSTARD-COGNAC SAUCE

Steps:

• 1. Season the short ribs all over with 1 teaspoon salt. 2. Heat the oil in a large, heavy-bottom, lidded skillet over high heat until shimmering, about 1 to 2 minutes. Add the short ribs and sear until browned, 2 to 3 minutes per side. Add the carrot and onion to the pan and sauté until tender and slightly browned, several minutes. Add the bay leaf, thyme and wine and bring to a simmer. Cook until the wine is reduced by two-thirds, about 10 minutes. 3. Add the veal stock and bring to a simmer. Return the short ribs to the braising liquid, cover the pan and bring to a gentle simmer. Braise the ribs, turning occasionally, until tender, about 4 hours, taking care to keep the liquid at a gentle simmer (not a boil). 4. While the ribs cook, place the cream in a small, heavy-bottomed sauce pan. Heat to a gentle simmer, and cook several minutes, stirring frequently, until the cream is reduced by half, taking care that the cream stays at a simmer and avoiding curdling or scorching. Remove from the heat. Stir in the mustard. 5. In a separate small pan over low to medium heat, bring the Cognac to a gentle simmer. Simmer until it is reduced to about 3 tablespoons. Stir it into the cream. Season to taste with salt. Reserve in a warm place until the short ribs are ready. 6. When the short ribs are tender, remove the meat from the braising liquid. Strain the braising liquid from the pan into a bowl or large measuring cup, then return it to the braising pan and bring it to a simmer over medium-high heat. Cook until the liquid thickens to a sauce consistency, several minutes. Return the short ribs to the pan and brush the meat lightly with the sauce to give it a shimmer. Remove the meat to a platter and serve with the mustard-cream sauce.

RUSTIC BEEF SHORT RIBS WITH MUSTARD SAUCE RECIPE - (4.4/5)

Steps:

• To make mustard sauce, stir together sour cream, mustard, and chives in serving bowl. Cover and refrigerate until ready to serve. Mix together flour, salt, and pepper on sheet of wax paper. Coat beef with seasoned flour, shaking off excess. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add beef, in batches, and cook until browned on all sides, about 8 minutes per batch, transferring beef to 5- or 6-quart slow cooker as it is browned. Add remaining ingredients to slow cooker. Cover and cook until meat and vegetables are tender, 4-5 hours on high or 8-10 hours on low. Serve with mustard sauce. PER SERVING (1 1/3 cups stew and 1 1/2 tablespoons mustard sauce): 325 Cal, 13 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 67 mg Choi, 441 mg Sod, 25 g Garb, 4 g Sugar, 3 g Fib, 26 g Prot, 54 mg Calc.

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

Steps:

• Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
• Transfer steaks to small rimmed baking sheet and keep warm in oven.
• Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
• Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.

SHORT RIBS WITH SAUCE

Steps:

• Heat oven to 350°.
• Place ribs in 13x9 baking pan; add water.
• Cover and bake for 2-1/2 hours.
• Pour off water.
• In small saucepan, mix all other ingredients.
• Bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Set in refrigerator until needed.
• When done, uncover ribs and spoon sauce over.
• Bake, uncovered, for 1/2 hour, turning often to coat with sauce.