Short Ribs With Shallots

1. 1

   Sprinkle the ribs with 1/4 teaspoons each of the salt and pepper.

2. 2

   In a large Dutch oven, heat the oil over medium-high heat and brown the ribs in batches.

3. 3

   Transfer to a plate.

4. 4

   Drain the fat from the pan and add the onion, carrot, thyme and remaining salt and pepper.

5. 5

   Cook over medium heat until softened, about 5 minutes.

6. 6

   Add the wine, broth and 2 teaspoons of the mustard.

7. 7

   Bring to a boil, scraping up any brown bits.

8. 8

   Add the tomatoes, breaking up with a potato masher.

9. 9

   Return the ribs and any accumulated juices to the pan and bring to a simmer.

10. 10

    Cover and braise in a 325 degree F oven for 2 hours.

11. 11

    Add the shallots.

12. 12

    Braise, covered, until the meat is tender, about 1 hour.

13. 13

    With a slotted spoon, transfer the ribs and shallots to a deep platter and keep warm.

14. 14

    Skim off the fat in the pan.

15. 15

    Bring the liquid to a boil and boil for 5 minutes.

16. 16

    Stir in the remaining mustard and pour over the ribs.

* Per serving · 4 servings · Values may vary.

No additional tips available.