Mustard Glazed Beef Short Ribs

Recipe Ingredients

4 lbs	1816g / 64oz	Beef short ribs
		Salt and pepper
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Whole butter
1 tablespoon	15ml	Onion - chopped (large)
2		Carrots - chopped
1		Celery stalk - chopped
2		Jalapeno peppers - seeded and chopped
2		Garlic - crushed
2 tablespoons	30ml	Tomato paste
1 tablespoon	15ml	Ground cumin
12 oz	340g	Dark beer
3 cups	711ml	Beef stock
2 tablespoons	30ml	Rosemary - tied in a bouquet
		Garni
2 tablespoons	30ml	Thyme - tied in a bouquet
		Garni
2 tablespoons	30ml	Oregano - tied in a bouquet
		Garni
1/2 cup	118ml	Pommery mustard
2 tablespoons	30ml	Honey

Recipe Instructions

Preheat oven to 350F.

Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.

Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.

Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.

Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.

Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.

Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.

Serve with the cooking/braising liquid in a sauce boat.

From Michael's Place Show #ML1A30

Source:
Michael Lomonaco

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