Short Ribs With Shallots

"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."
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Ready In:
3hrs 20mins




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

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<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src= alt= /> <br /><img src= alt= /> <br /><img src= alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
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