Mustard-braised Short Rib Recipe

Mustard-braised Short Ribs Recipe


Wilder Condiments Mustard Braised Short Rib Recipe

Mustard Braised Short Ribs feat. Wilder Horseradish Mustard

Isabel Freed
These mustard-braised short ribs are a guaranteed hit! This recipes calls for Wilder Horseradish Mustard, a Grill Masters Club featured product.
Prep Time 10 mins
Cook Time 2 hrs 57 mins
Course BBQ, Main Course
Cuisine American


  • 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
  • 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
  • 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!
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Keyword bbq, featured box item, horseradish, ribs, Wilder Condiments