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Mustard Glazed Beef Short Ribs

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 lbs 1816g / 64ozBeef short ribs
  Salt - to taste
  Freshly-ground black pepper - to taste
1 tablespoon 15mlOlive oil
1 tablespoon 15mlWhole butter
1 tablespoon 15mlOnion - chopped (large)
2   Carrots - chopped
1   Celery stalk - chopped
2   Jalapeno peppers - seeded, chopped
2   Garlic cloves - crushed
2 tablespoons 30mlTomato paste
1 tablespoon 15mlGround cumin
12 oz 340gDark beer
3 cups 711mlBeef stock
2 tablespoons 30mlRosemary - tied together with
2 tablespoons 30mlThyme - and also
2 tablespoons 30mlOregano - in a bouquet garni
  Of cheese cloth
1/2 cup 118mlPommery mustard
2 tablespoons 30mlHoney

Recipe Instructions

Preheat oven to 350 degrees.

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.

This recipe yields 4 to 6 servings.

MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A30 broadcast 04-05-1997) - Downloaded from their Web-Site -


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