Braised Short Ribs with Whole Grain Mustard

By kwarren002

These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly.

The short ribs can be prepared through
Step 5 and refrigerated for up to 2 days.
Let return to room temperature before
baking.

Ingredients

• 1 bottle full-bodied red wine, such as Côtes du Rhône
• 2 medium carrots, coarsely chopped
• 1 large leek, white and tender green,
• coarsely chopped
• 5 garlic cloves, coarsely chopped
• 4 parsley sprigs
• 2 thyme sprigs
• 1 bay leaf
• 8 beef short ribs (about 5 1/2 pounds),
• trimmed of excess fat
• Salt and freshly ground pepper
• 1/2 cup all-purpose flour, for dredging
• 1/4 cup vegetable oil
• 1 quart rich veal stock, or one 6 1/2 - ounce container demiglace diluted in 3 cups of water (see Note)
• 2 tablespoons grainy mustard

Preparation

Step 1

1. In a large saucepan, bring the wine to a boil over moderately high heat.
Remove from the heat and add the
carrots, leek, garlic, parsley and thyme sprigs and bay leaf. Let the marinade cool. Spread the short ribs in a large shallow baking dish in a single layer.
Pour the marinade over the ribs, cover
and refrigerate overnight.
2. Preheat the oven to 300°. Remove the
short ribs from the marinade. Strain the marinade, reserving the liquid and
vegetables separately. Discard the herb sprigs and bay leaf.
3. Season the ribs with salt and pepper
and dredge them in the flour. In a large skillet, heat 2 tablespoons of the oil until almost smoking. Add half of the ribs and cook over moderately high heat until well browned, about 4
minutes per side. Transfer the ribs to a large roasting pan. Brown the
remaining ribs in the remaining 2
tablespoons of oil and add them to the
roasting pan in a single layer.
4. Pour off all but 1 tablespoon of fat from the skillet. Add the reserved vegetables and cook over high heat
until beginning to brown, about 4
minutes. Spoon the vegetables over
the ribs. Add the marinade to the skillet and bring to a boil. Pour the marinade over the ribs and add the veal stock.
Cover with foil and bake for about 3
hours, or until the meat is very tender
and almost falling off the bone.
Transfer the ribs to a large baking dish.
Leave the oven on.
5. Strain the cooking juices into a large saucepan and skim the fat from the surface. Boil over high heat until
reduced to 2 cups, about 15 minutes.
Whisk in the mustard and season with
salt and pepper. Pour the sauce over
the ribs.
6. Return the ribs to the oven and bake
for 30 minutes. Let cool slightly before serving.