Braised Short Ribs With Dijon Mustard

1. 1

   Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.

2. 2

   While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long).

3. 3

   Season well with salt and pepper.

4. 4

   Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch.

5. 5

   Transfer browned ribs with tongs to a bowl.

6. 6

   Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring.

7. 7

   Transfer with a slotted spoon to another bowl.

8. 8

   Stir wine and mustard into juices in pot.

9. 9

   Add ribs and simmer, covered, 1 3/4 hours.

10. 10

    Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.

11. 11

    Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid.

12. 12

    Season sauce with salt, pepper, and mustard to taste and pour over ribs.

* Per serving · 4 servings · Values may vary.

No additional tips available.