Braised Short Ribs with Whole Grain Mustard
Serves 8
  1. 1 Bottle full-bodied red wine
  2. 1 medium celery root, peeled, diced or any root vegetable
  3. 2 medium carrots, coarsely chopped
  4. 1 large leek, white and tender green, coarsely chopped
  5. 5 garlic cloves, coarsely chopped
  6. 4 parsley sprigs
  7. 2 thyme sprigs
  8. 1 bay leaf
  9. 8 beef short ribs (about 5 1/2lbs with bones), chuck roast can be used, cut 1 1/2 inched thick, trimmed of excess fat
  10. Salt and freshly ground pepper
  11. 1/2 cup all-purpose flour, for dredging
  12. 1/4 cup vegetable oil
  13. 1 quart rich chicken or veal stock
  14. 2 tablespoons grainy mustard
  1. 1. In a large saucepan, bring the wine to 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. 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 or you can add them to the meat before baking for a stronger flavor.
  3. 3.Season the ribs with salt and pepper and dredge them in the flour. In a large skillet, heat two
  4. tablespoons of the oil until almost smoking. Add half the ribs and cook over moderately high heat until well browned, about four minutes per side. Transfer the ribs to a large roasting pan. Brown the remaining ribs in the remaining two tablespoons of oil and add them to the roasting pan in a single layer. A Dutch oven works great for this dish.
  5. 4. Pour off all but one tablespoon of fat from the skillet. Add the reserved vegetables and cook over high heat until beginning to brown, about four 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 three 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.
  6. 5. Strain the cooking juices into a large saucepan and skim the fat from the surface. Boil over high heat until reduced to two cups, about fifteen minutes. Whisk in the mustard and season with salt and pepper. Pour the sauce over the ribs.
  7. 6. Return the ribs to the oven and bake for thirty minutes. Let cool slightly before serving.
  1. Make Ahead: The short ribs can be prepared through Step 5 and refrigerated for up to 2 days.
  2. These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. Great to make and freeze for wintery days.
  3. Adapted from Thomas Kellar.
Wisconsin Local Food
Braised Short Ribs with Whole Grain Mustard