Braised Short Ribs With Dijon Mustard

“This recipe is from Epicurious adapted from Daniel Boulud's Cafe Boulud Cookbook. I've made this 6 times already because my guests keep requesting this dish!”
3hrs 45mins

Ingredients Nutrition


  1. Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
  2. While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long).
  3. Season well with salt and pepper.
  4. Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch.
  5. Transfer browned ribs with tongs to a bowl.
  6. Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring.
  7. Transfer with a slotted spoon to another bowl.
  8. Stir wine and mustard into juices in pot.
  9. Add ribs and simmer, covered, 1 3/4 hours.
  10. Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
  11. Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid.
  12. Season sauce with salt, pepper, and mustard to taste and pour over ribs.

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