Craving French Laundry gourmet minus a 2 month wait for reservations, I took a stab at Thomas Keller’s Mustard Braised Short Ribs with succulent results. These require overnight marination, some extra time, and so considered as my guilty pleasure treat from weekday cholesterol conscious cooking….
1 bottle full-bodied red wine
2 medium carrots, chopped
1 large leek, chopped
5 garlic cloves, coarsely chopped
Few springs of parsley
1 bay leaf
8 beef short ribs, trimmed of some excess fat
Salt and freshly ground pepper
1/2 cup all-purpose flour, for dredging
1/4 cup Canola Oil
1 quart beef stock
2 tablespoons grainy mustard
- Bring the wine to a boil over moderate-high heat. Remove from the heat and add you veggies and herbs. As marinade cools, spread the short ribs in a large shallow baking dish. Pour the marinade over the ribs, cover and refrigerate overnight.
- Preheat the oven to 300°. Remove the short ribs from the marinade. Strain the marinade, reserving the liquid and vegetables separately.
- Season the ribs with salt and pepper and dredge them in the flour. In a large skillet, heat 2 tablespoons of the oil and add ribs and cooking until well browned, about 4 minutes per side. Transfer the ribs to a large roasting pan.
- Cook reserved vegetables in the same skillet until browned. Spoon the vegetables over the ribs. Pour the marinade and veal stock over the ribs. Cover with foil and bake for about 3 hours, or until the meat is very tender.
- Strain, boil, and reduce 2 cups cooking juices , then whisk in the mustard and season with salt and pepper. Pour the sauce over the ribs.
- Return the ribs to the oven and bake for 30 minutes. Let cool slightly before serving.