Short Ribs With Mustard, Potatoes And Onions

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 lbs beef short ribs
• 1 lb red potatoes or 1 lb potato, quartered and peeled (if you don't like skins)
• 2 cups chopped onions
• dry red wine
• 2 tablespoons dijon mustard
• 1 cup chicken stock or 1 cup vegetable stock or 1 cup water
• salt and pepper

Recipe

• 1 brown the short ribs in a dutch oven over medium heat (takes about 20 minutes) or use the oven, turning the ribs once, for 20 minutes at 500 f.
• 2 remove ribs to a plate, reserving about 2 tablespoons of the fat in a large pot.
• 3 add the onions to the fat and cook 10-15 minutes, or until onions have softened.
• 4 add the stock or water, and a couple tablespoons of the wine (you can omit the wine totally, or add as much as you like).
• 5 bring to a boil and place the ribs back into the pot, covered.
• 6 add salt and pepper.
• 7 if liquid looks low, add more wine and stock or water.
• 8 cook for 30 minutes, stirring occasionally.
• 9 add the potatoes, put the heat on low and simmer for about 30 more minutes, stirring occasionally.
• 10 stew should be done when potatoes are soft.
• 11 stir in the dijon mustard evenly, and enjoy with thick slices of bread and butter.