Beef Short Ribs with Green Peppercorns, Dijon Mustard and Rosemary:

By á-13215

Ingredients

• Approx 13 pieces - 2-inch thick beef short ribs to taste - salt & pepper
• 3 Tbsp (or so) veg oil
• 2 medium onions - halved and sliced
• 4 garlic cloves - halved and sliced
• 1/3 cup flour
• 3 cups dark, rich Beef stock
• 1/3 cup dry red wine
• 1/3 cup Dijon mustard
• 3 Tbsp green peppercorns - drained well
• 3 tsp dried rosemary

Preparation

Step 1

Preheat oven to 450. Place ribs in a single layer in shallow pan.
Roast ribs 30-40 minutes. This will render much of the fat away.
Heat oil in a wide-bottomed pot. Add the onions and garlic and cook till tender, about 5 minutes.
Stir in flour till well combined. Slowly pour in stock and red wine, mixing steadily and bring to boil.
Reduce heat to simmer. Whisk in mustard, green peppercorns and rosemary.
When ribs have roasted 30-40 minutes, remove from oven and drain away excess fat.
Reduce oven temp to 325.
Season sauce with salt and pepper, then pour over ribs. Cover and braise for 1 1/2 hours or till the meat is very tender and starting to fall off the bone.
Skim any fat from the surface of the ribs before serving.