Country Braised Short Ribs with Mustard Sauce

Name: Country Braised Short Ribs with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 each bone-in beef short ribs, trimmed, cut into individual rib portions; 1 cup salt; 2-1/2 Tbsp. ground black pepper; 1/2 cup oil; 1-1/2 qt. onions, coarsely chopped King Sooper's 1 lb For $0.99 thru 02/09; 1 qt. carrots, coarsely chopped Target 2 lb For $3.00 thru 02/06; 1 qt. celery, coarsely chopped; 1/2 cup garlic, coarsely chopped; 1 gal. Roma tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09; 1 qt. dry red wine; 1/2 cup tomato paste; 8 sprigs fresh thyme; 8 sprigs fresh rosemary; 1-1/2 gal. chicken broth or vegetable broth; 3/4 cup GREY POUPON Country Dijon Mustard

Servings: persons

48 each bone-in beef short ribs, trimmed, cut into individual rib portions
1 cup salt
2-1/2 Tbsp. ground black pepper
1/2 cup oil
1-1/2 qt. onions, coarsely chopped King Sooper's 1 lb For $0.99 thru 02/09
1 qt. carrots, coarsely chopped Target 2 lb For $3.00 thru 02/06
1 qt. celery, coarsely chopped
1/2 cup garlic, coarsely chopped
1 gal. Roma tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
1 qt. dry red wine
1/2 cup tomato paste
8 sprigs fresh thyme
8 sprigs fresh rosemary
1-1/2 gal. chicken broth or vegetable broth
3/4 cup GREY POUPON Country Dijon Mustard

1
Season ribs with salt and pepper.
2
Heat oil in large braising pan on medium heat.
3
Add ribs; cook until browned on all sides, turning occasionally.
4
Remove from pan; set aside.
5
Add onions, carrots, celery and garlic to pan; cook until vegetables are caramelized.
6
Add tomatoes, wine, tomato paste and herbs; stir to deglaze pan.
7
Return ribs to pan.
8
Add 1-1/4 gal.
9
of the chicken broth (or 1-1/4 qt.
10
of the broth for trial recipe).
11
Cover pan.
12
Bake in 325 degrees F-convection oven 3-1/2 to 4 hours or until ribs are done and tender, adding 1 qt.
13
of the remaining broth (or 1 cup of the remaining broth for trial recipe) after 2 hours.
14
Remove ribs from liquid; cover ribs to keep warm.
15
Discard vegetables.
16
Skim fat from reserved liquid in pan; strain liquid into saucepan.
17
Bring to boil; simmer until slightly thickened.
18
Stir in mustard.
19
Serve 1/4 cup sauce with each serving of ribs.

3454

kcal

Calories

238

Fat

Carbs

326

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 48 each bone-in beef short ribs, trimmed, cut into individual rib portions, 1 cup salt, 2-1/2 Tbsp. ground black pepper, 1/2 cup oil, and more.

Yes, Country Braised Short Ribs with Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!