Red Wine + Mustard Braised Short Ribs



Preheat oven to 375 degrees F. 

In a heavy bottomed Dutch oven add enough olive oil to coat the bottom and heat on high. Pat the ribs dry and season generously with salt and pepper. Sear the ribs on all sides so they are well browned. Remove the ribs and reduce to medium heat. Add the onions and sauté until they are translucent, about 3-4 minutes. Add carrots, celery, fennel and garlic. Continue cooking for another 3-4 more minutes until fragrant. Add the red wine and reduce by half; then add the canned tomatoes, mustard and beef stock. Bring the liquid to a boil, then reduce to a simmer and add the ribs back to the pot. Place in the oven, and braised for about 2 hours, or until the meat is falling off the bone. 

Once the meat is cooked, remove the meat from the sauce and simmer the liquid on the stovetop until nice and reduced. Skim off any excess fat from the surface. Season the sauce and add the chopped fresh herbs. Transfer the meat back to the sauce and serve. 


8-10 beef short ribs 

1 small onion, chopped

4 cloves of garlic, chopped

3 carrots, peeled, chopped into small cubes

2 stalks of celery, chopped into small chunks

½ bulb of fennel (or 1 small), cut into small chunks

2 cups red wine (preferably Cabernet Sauvignon)

1 16oz can diced tomatoes, with juice 

1 tbsp tomato paste

2 cups beef stock

2 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

¼ cup SMAK DAB Mustard (Beer Chipotle or Curry Dijon) 

Olive oil

Kosher salt and freshly ground black pepper

Carly Minish