Savory Dijon-Braised Short Ribs
Indulge in the rich and comforting flavors of Savory Dijon-Braised Short Ribs, a dish that elevates your dining experience. Adapted from the esteemed Epicurious and originally crafted by renowned chef Daniel Boulud, this recipe creates tender, falling-off-the-bone short ribs bathed in a luxurious red wine sauce. The addition of coarse-grain Dijon mustard brings a delightful complexity to the dish, enhanced by the sweetness of shallots and the inviting acidity of ripe plum tomatoes. Perfect for impressing guests at dinner parties or enjoying a special family meal, this dish is sure to become a cherished favorite, as it has for me, with requests coming in time and time again.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
dry red wine
4 cups (none)
short rib of beef
4 lbs (cut crosswise into 1-rib pieces)
shallots
10 (trimmed, halved if large (10 oz))
coarse-grain Dijon mustard
3 tablespoons (to taste)
plum tomatoes
6 (halved lengthwise)
Instructions
1
In a 2-quart heavy saucepan, bring the dry red wine to a vigorous boil and allow it to reduce to about 1 cup, stirring occasionally, which should take around 15 minutes.
2
Meanwhile, pat the short ribs dry with paper towels and cut them crosswise into 1-rib pieces (about 2 1/2 inches long). Season generously with salt and freshly ground pepper.
3
Heat a dry 5-quart heavy pot over medium-high heat until hot. Brown the short ribs in 3 batches, ensuring they are well-seared on all sides, which should take about 8 minutes per batch. Transfer the browned ribs to a separate bowl using tongs.
4
Lower the heat to medium and add the shallots to the pot, browning them in the remaining fat. Stir occasionally until caramelized. Once browned, transfer the shallots to another bowl using a slotted spoon.
5
With the heat still at medium, stir the reduced wine and Dijon mustard into the juices left in the pot, scraping up any flavorful bits stuck to the bottom.
6
Return the browned ribs to the pot, cover, and let them simmer for 1 3/4 hours.
7
After that time, gently fold in the caramelized shallots and halved plum tomatoes. Continue to simmer covered without stirring for an additional 40 minutes or until the meat is fork-tender.
8
Once cooked, carefully transfer the ribs, shallots, and tomatoes to a serving platter. Skim off any excess fat from the cooking liquid and taste for seasoning, adjusting with additional salt, pepper, and mustard as preferred.
9
Pour the rich sauce over the ribs and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Dijon-Braised Short Ribs?
They are a rich and comforting dish featuring beef short ribs cooked in a red wine and mustard-based sauce.
Who is the original creator of this dish?
The recipe was originally crafted by the renowned chef Daniel Boulud and adapted from Epicurious.
What type of wine is recommended for this recipe?
The recipe uses 4 cups of dry red wine.
To what amount should the wine be reduced?
The 4 cups of wine should be reduced to approximately 1 cup.
How long does the wine reduction take?
It takes about 15 minutes of vigorous boiling.
How should the beef short ribs be prepared?
They should be patted dry and cut crosswise into 1-rib pieces, roughly 2.5 inches long.
How are the ribs seasoned?
They are seasoned generously with salt and freshly ground pepper.
What is the best way to brown the ribs?
Brown them in a dry 5-quart heavy pot over medium-high heat in three separate batches.
How long does it take to brown each batch of ribs?
It takes about 8 minutes per batch to ensure they are well-seared on all sides.
What should be done with the shallots?
The shallots should be browned and caramelized in the fat remaining in the pot after the ribs are removed.
How many shallots are needed?
The recipe calls for 10 shallots, which is approximately 10 ounces.
How are the shallots prepared?
They should be trimmed and halved if they are large.
When is the Dijon mustard added?
The mustard is stirred into the pot with the reduced wine and pan juices after the shallots are removed from the pot.
How much Dijon mustard is required?
The recipe uses 3 tablespoons of coarse-grain Dijon mustard.
How long is the first simmering period?
Once the ribs are returned to the pot with the wine and mustard, they simmer covered for 1 hour and 45 minutes.
When are the tomatoes added to the recipe?
Halved plum tomatoes are added to the pot after the initial 1 hour and 45 minutes of simmering.
How many plum tomatoes are used?
The recipe requires 6 plum tomatoes.
How should the plum tomatoes be prepared?
They should be halved lengthwise before being added to the pot.
How long is the final simmering stage?
After adding the shallots and tomatoes, the dish simmers for an additional 40 minutes.
Should I stir the ribs while the tomatoes are cooking?
No, the recipe specifies to simmer covered without stirring during the final 40 minutes.
How do you know the short ribs are finished cooking?
The meat should be fork-tender and falling away from the bone.
What is the final step for the sauce?
Skim off any excess fat and adjust the seasoning with salt, pepper, and extra mustard if desired.
How is the dish served?
The ribs, shallots, and tomatoes are placed on a platter with the rich sauce poured over them.
What makes this recipe unique?
The addition of coarse-grain Dijon mustard adds a complex acidity that balances the rich red wine and beef.
Can this recipe be prepared for a dinner party?
Yes, it is described as perfect for impressing guests at dinner parties.
What equipment is needed for this recipe?
You will need a 2-quart heavy saucepan for the wine and a 5-quart heavy pot for the braising.
How many pounds of short ribs are used?
The recipe requires 4 pounds of beef short ribs.
Is any oil used for browning the meat?
No, the recipe calls for heating a dry pot; the natural fat from the short ribs is used for browning.
What is the texture of the finished meat?
The ribs are described as tender and falling-off-the-bone.
Where was the recipe originally found?
It was originally crafted by chef Daniel Boulud and adapted for Epicurious.