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.
BBQ, Main Course
American
EQUIPMENT
- Large Dutch Oven
- Baking Dish
- Slotted Spoon
- Large Spoon
INGREDIENTS
- 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))
Instructions
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.
Notes
Many thanks to Isabel Freed, chef + owner of Wilder Condiments, for this amazing short rib recipe!
bbq, featured box item, horseradish, ribs, Wilder Condiments
