Mustard glazed beef short ribs

4 servings

Ingredients

Quantity Ingredient
4 pounds Beef short ribs
Salt and pepper
1 tablespoon Olive oil
1 tablespoon Whole butter
1 large Onion, chopped
2 Carrots, chopped
1 Celery stalk, chopped
2 Jalapeno peppers, seeded and
Chopped
2 Cloves garlic, crushed
2 tablespoons Tomato paste
1 tablespoon Ground cumin
12 ounces Dark beer
3 cups Beef stock
2 tablespoons Each of rosemary, thyme and
Oregano tied in a bouquet
Garni
Cheese cloth
½ cup Pommery mustard
2 tablespoons Honey

Directions

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 ⅔ 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 1½ 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.

Yield: 4 to 6 servings

MICHAEL'S PLACE SHOW#ML1A30

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