Short Ribs With Shallots

Irmgard's Note:

For this recipe, look for short ribs that have at least 2 inches of meat on them. This is a wonderful dinner served with mashed potatoes and whatever vegetables your family likes.

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 8

• 6 lbs beef short ribs
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 onion , chopped
• 1 carrot , chopped
• 1 ½ teaspoons dried thyme
• ½ cup dry white wine
• ½ cup beef broth
• 4 teaspoons grainy mustard
• 19 ounces canned tomatoes
• 20 shallots

Directions:

1. Sprinkle the ribs with 1/4 teaspoons each of the salt and pepper.
2. In a large Dutch oven, heat the oil over medium-high heat and brown the ribs in batches.
3. Transfer to a plate.
4. Drain the fat from the pan and add the onion, carrot, thyme and remaining salt and pepper.
5. Cook over medium heat until softened, about 5 minutes.
6. Add the wine, broth and 2 teaspoons of the mustard.
7. Bring to a boil, scraping up any brown bits.
8. Add the tomatoes, breaking up with a potato masher.
9. Return the ribs and any accumulated juices to the pan and bring to a simmer.
10. Cover and braise in a 325 degree F oven for 2 hours.
11. Add the shallots.
12. Braise, covered, until the meat is tender, about 1 hour.
13. With a slotted spoon, transfer the ribs and shallots to a deep platter and keep warm.
14. Skim off the fat in the pan.
15. Bring the liquid to a boil and boil for 5 minutes.
16. Stir in the remaining mustard and pour over the ribs.