Short Ribs With Shallots

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 6 lbs beef short ribs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 1/2 teaspoons dried thyme
• 1/2 cup dry wine
• 1/2 cup beef broth
• 4 teaspoons grainy mustard
• 19 ounces canned tomatoes
• 20 shallots

Recipe

• 1 sprinkle the ribs with 1/4 teaspoons each of the salt and pepper.
• 2 in a large dutch oven, heat the oil over medium-high heat and brown the ribs in batches.
• 3 transfer to a plate.
• 4 drain the fat from the pan and add the onion, carrot, thyme and remaining salt and pepper.
• 5 cook over medium heat until softened, about 5 minutes.
• 6 add the wine, broth and 2 teaspoons of the mustard.
• 7 bring to a boil, scraping up any brown bits.
• 8 add the tomatoes, breaking up with a potato masher.
• 9 return the ribs and any accumulated juices to the pan and bring to a simmer.
• 10 cover and braise in a 325 degree f oven for 2 hours.
• 11 add the shallots.
• 12 braise, covered, until the meat is tender, about 1 hour.
• 13 with a slotted spoon, transfer the ribs and shallots to a deep platter and keep warm.
• 14 skim off the fat in the pan.
• 15 bring the liquid to a boil and boil for 5 minutes.
• 16 stir in the remaining mustard and pour over the ribs.