Mustard-braised Short Ribs Recipe
Mustard Braised Short Ribs feat. Wilder Horseradish Mustard
These mustard-braised short ribs are a guaranteed hit! This recipes calls for Wilder Horseradish Mustard, a Grill Masters Club featured product.
- 1 Large Dutch Oven (or similar large, heavy bottomed, oven-safe pot with a cover)
- 1 Baking Dish
- 1 Slotted Spoon
- 1 Large Spoon
- 5 lb Meaty, Bone-in Short Ribs (1½" or thicker)
- 2 tbsp Kosher Salt
- 1½ tsp Ground Black Pepper
- 1 tsp Extra Virgin Olive Oil (substitute vegetable oil or your preferred oil)
- 6 Medium-sized Carrots (chopped, about 3 cups)
- 4 ribs Celery (chopped, about 3 cups)
- 1 Medium-sized Onion (chopped)
- 6 cloves Garlic (minced)
- 3 tbsp Tomato Paste
- 1 bottle Dry Red Wine (750 ml)
- 4 cups Beef Stock
- 1 can Fire-roasted Diced Tomatoes (in juices - 14 oz can)
- 1 tbsp Worcestershire Sauce
- 2 tbsp WILDER HORSERADISH MUSTARD (sub WILDER DIJONISH MUSTARD)
- 6 sprigs Fresh Thyme (tied into a bundle)
- 1 tsp Dried Oregano
- ¼ cup Fresh, Flat-leaf Parsley (finely chopped)
- Preheat the oven to 325 degrees F.
- Pat the short ribs dry, then season generously all over with 5 teaspoons salt and 1 teaspoon pepper.
- Heat the oil in a large Dutch oven or similar large, heavy bottomed, oven-safe pot with a cover over medium-high heat.Add about half of the short ribs in a single layer, making sure not to crowd the pan. Sear on all sides until they are deeply browned, about 6 to 8 minutes per batch.Transfer the short ribs to a large baking dish. Repeat with remaining short ribs.
- Discard all but about 2 tablespoons of fat from the pot. Reduce the heat to MEDIUM and add the carrots, celery, onion, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring every so often, until the vegetables are tender and beginning to caramelize, about 10 minutes.
- Move vegetables to one side and add the tomato paste and stir vigorously for 30 seconds, then stir the paste into the vegetables to combine. Stir in the garlic.
- Add in the wine, and deglaze the bottom of the pot (scrape up any browned bits that have collected on the pan). Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by about half, roughly 10 minutes.
- Stir in the stock, tomatoes, Worcestershire, Dijon, thyme bundle, and oregano and add in the short ribs.
- Bring the liquid in the pot to a boil. Cover, then transfer to the oven.
- Bake the short ribs in the oven, covered, for 1 hour.
- Remove the lid, and continue baking, uncovered, for 1 hour more, until the meat is fall-apart tender.
- With a slotted spoon, carefully move the short ribs to a large plate. Remove any bones in the pot that have separated from the meat and discard. Discard the thyme bundle.
- Return the pot to the stove and bring the liquid to a simmer. Simmer for 15 minutes.
- With a large spoon, skim off some of the fat from the sauce.
- Return the short ribs to the sauce and heat to warm through for 5 minutes. Sprinkle with parsley.Serve hot with buttered noodles, mashed potatoes or creamy polenta.
Many thanks to Isabel Freed, chef + owner of Wilder Condiments, for this amazing short rib recipe!