Short Ribs With Shallots

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READY IN: 3hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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