Braised Short Ribs With Dijon Mustard

This recipe is from Epicurious adapted from Daniel Boulud's Cafe Boulud Cookbook. I've made this 6 times already because my guests keep requesting this dish!

• Ready In: 3 hrs 45 mins
• Serves: 4

Ingredients

• 4  cups dry red wine
• 4  lbs short rib of beef (also called flanken)
• 10  shallots, trimmed,halved if large (10 oz.)
• 3  tablespoons  coarse-grain Dijon mustard, to taste
• 6  plum tomatoes, halved lenghwise

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.