Beef short ribs slowly cooked in red wine, garlic, rosemary and two types of mustard are so tender and delicious.
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Braised Short Ribs

Beef short ribs slowly cooked in red wine, garlic, rosemary and two types of mustard are so tender and delicious. 
Course Main Entree
Cuisine Italian
Keyword beef
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6
Author Carrie's Experimental Kitchen

Ingredients

  • 3 lb. Beef Chuck Short Ribs, bone in
  • 2 tbsp. Butter
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Stone Ground Mustard
  • 2 Scallions, chopped
  • 2 Sprigs Fresh Thyme
  • 1 Sprig Fresh Rosemary
  • 2 Cloves Garlic, thinly sliced
  • 1/2 Bottle Dry Italian Red Wine
  • 2 c. Beef Broth
  • 2 c. Water
  • Kosher or Sea Salt, to taste
  • Fresh Ground Black Pepper, to taste

Instructions

  • Generously season ribs with salt and pepper.
  • Heat butter in a Dutch oven over medium heat and add ribs.
  • Sear ribs on all sides until they get nice and brown. Remove ribs and set aside.
  • Add the scallions, garlic, both mustards, thyme, and rosemary to the Dutch oven. Sauté for approximately 2-3 minutes; then add the wine, beef broth, and water.
  • Bring to a boil and add back the ribs. Remove from heat and place entire Dutch oven with lid in a 350°F oven and bake for 3 hours. Check at least once per hour, and rotate the ribs.
  • Remove entire Dutch oven and place on your stove burner. Remove the ribs and place on a serving dish. Tent with foil to keep warm.
  • Turn the heat to high, let the remaining broth come to a boil, and reduce down to a thickened sauce, approximately 5-8 minutes. Strain sauce and pour over ribs.