Mustard Glazed Beef Short Ribs

4 to 6 servings
  • 4 pounds beef short ribs
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon whole butter
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 12 ounces dark beer
  • 3 cups beef stock
  • 2 tablespoons each of rosemary, thyme and oregano tied in a bouquet garni of cheese cloth
  • 1/2 cup pommery mustard
  • 2 tablespoons honey
  • Preheat oven to 350 degrees.

  • Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.

  • Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.

  • Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.

  • Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.

  • Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.

  • Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.

  • Serve with the cooking/braising liquid in a sauce boat.

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