Braised Short Ribs With Dijon Mustard

Recipe by Grace Lynn
READY IN: 3hrs 45mins




  • 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.