• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mustard Glazed Beef Short Ribs

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 4 lb Beef short ribs
  • Salt and pepper
  • 1 tb Olive oil
  • 1 tb Whole butter
  • 1 lg Onion, chopped
  • 2 Carrots, chopped
  • 1 Celery stalk, chopped
  • 2 Jalapeno peppers, seeded and
  • -chopped
  • 2 Cloves garlic, crushed
  • 2 tb Tomato paste
  • 1 tb Ground cumin
  • 12 oz Dark beer
  • 3 c Beef stock
  • 2 tb Rosemary, tied in a bouquet
  • -garni
  • 2 tb Thyme, tied in a bouquet
  • -garni
  • 2 tb Oregano, tied in a bouquet
  • -garni
  • 1/2 c Pommery mustard
  • 2 tb Honey


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 ca sserole. 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 remai ning juices for

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.

>From Michael's Place Show #ML1A30

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