It’s the winter season. It’s stick to your ribs season. It’s comfort food and delicious savory smells season.
But that doesn’t mean you have to settle for anything less than the best:
Braised short rib with grainy mustard | yield: 6 servings
4lbs beef short rib, (cut English-style, about 8pcs)
3ea shallots, small dice
3 cloves garlic, minced
1 stalk celery, small dice
2ea thyme sprigs, fresh
1ea rosemary, small fresh sprig
1/2c red wine
2T red wine vinegar
1T Worcestershire sauce
1/4c stone ground mustard (I’m a sucker for Maille brand)
3c beef stock (tip: use chicken stock for a lighter taste)
TT sea salt/pepper
Preheat oven to 300F, or 250F with convection.
Season beef short ribs generously with sea salt and some fresh ground black pepper. Let them sit at room temperature for 2 hours.
Heat a large pot on the stove on med-high heat. Gently place beef short ribs into with the side with the most fat down. Let it sear for 5 min or so, then flip and repeat until ALL sides are nicely caramelized.
**Notice there is no oil in the searing step. There is plenty of fat on the short ribs that will slowly render out and lubricate the pan while caramelizing.
Turn heat down to a low flame and then add the red wine, stock, and mustard, and whisk together until fully incorporated. Then add the remainder of the ingredients. Bring it to a simmer and taste it. Does it need salt? The braising liquid should taste as salty as you want the beef to be.
Place a tight fitting lid on the pot and place into the preheated oven. Cooking time should be about 2.5-3hrs. Check after 1.5hrs to see if meat is tender, or if the pot is dry. If the pot is dry, add more stock or some water. Short ribs are done when they are fork-tender – If you let them go for too long, they can/will dry out.
When done, let cool slightly on the counter and then cover. Place in cooler overnight and warm up the next day for optimum flavor goodness.