Tender Braised Beef Short Ribs

My wife's favorite dish of all time. If you like the appetizer at Roy's, you'll love this recipe.

• Ready In: 3 hrs 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup canola oil
• 4 (10 ounce)  beef short ribs (boneless is fine)
•  salt and pepper, to taste
• 1  cup flour
• 3  carrots, chopped
• 2  large onions, chopped
• 1  celery rib, chopped
• 1  cup red wine
• 3  bay leaves
• 2  quarts  beef stock
• 10  black peppercorns
• 1  cup  whole grain mustard
• 1⁄2 cup honey
• 1⁄2 cup white wine
• 1⁄4 cup garlic, chopped
• 1  bunch basil leaves, chopped

Directions

1. Preheat oven to 375 degrees.
2. Heat oil in a roasting pan over medium heat.
3. Season short ribs with salt and pepper.
4. Lightly dredge in flour. Shake off any excess flour.
5. Sear all sides of short ribs until golden brown.
6. Add carrots, onions and celery to roasting pan and sauté until tender, about 2 minutes.
7. Deglaze pan with red wine.
8. Add the bay leaves, beef stock and peppercorns.
9. Cover roasting pan with aluminum foil and bake until ribs are knife-tender, about 2 1/2 hours.
10. While cooking, in a medium bowl, mix together all the mustard, honey, white wine, garlic and basil. This is the glaze that will be used later.
11. Once cooked, remove short ribs from liquid and set aside to cool. Cut and trim short ribs to desired size.
12. Heat a gas or charcoal grill to medium heat.
13. Brush short ribs well with the glaze and grill briefly to set the glaze.