Cook The Book: Braised Short Ribs With Dijon Mustard

1. 1

   Boil the wine in a 2-quart heavy sauce pan, uncovered, until reduced to about 1 cup, about 20 minutes.

2. 2

   Meanwhile, pat the ribs dry and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Heat the oil in a 5-quart heavy pot over moderately high heat until hot but not smoking. Add the ribs in 2 batches and cook, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer with tongs to a bowl.

3. 3

   Reduce heat to moderate, add the shallots to fat remaining in pot, and cook, stirring occasionally, until browned, about 5 minutes. Transfer with a slotted spoon to another bowl.

4. 4

   Stir reduced wine and mustard into the juices in the pot. Add the ribs, meat side down, cover tightly, and simmer, for 1 1/2 hours.

5. 5

   Gently stir shallots and tomatoes into the braised rib mixture and continue to simmer, covered, without stirring, until meat is very tender, about 1 hour more.

6. 6

   Carefully transfer the ribs, shallots, and tomatoes to a platter. Skim off fat from cooking liquid. Liquid should coat a spoon and measure about 1 cup; if necessary, boil to reduce.

7. 7

   Season the sauce with salt and pepper and pour over ribs.

* Per serving · 4 servings · Values may vary.

No additional tips available.