Recipe courtesy of Michael Lomonaco
Mustard Glazed Beef Short Ribs
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1323
- Total Fat
- 115
- Saturated Fat
- 49
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 48
- Cholesterol
- 235
- Sodium
- 1348
Ingredients
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
Directions
- 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.