Short Ribs With Mustard, Potatoes and Onions

“This is a great recipe, modified from a Mark Bittman recipe. You can also use stew meat if you like.”
1hr 50mins

Ingredients Nutrition

  • 3 lbs beef short ribs
  • 1 lb red potatoes or 1 lb white potato, quartered and peeled (if you don't like skins)
  • 2 cups chopped onions
  • dry red wine
  • 2 tablespoons Dijon mustard
  • 1 cup chicken stock or 1 cup vegetable stock or 1 cup water
  • salt and pepper


  1. Brown the short ribs in a Dutch oven over medium heat (takes about 20 minutes) or use the oven, turning the ribs once, for 20 minutes at 500 F.
  2. Remove ribs to a plate, reserving about 2 tablespoons of the fat in a large pot.
  3. Add the onions to the fat and cook 10-15 minutes, or until onions have softened.
  4. Add the stock or water, and a couple tablespoons of the wine (you can omit the wine totally, or add as much as you like).
  5. Bring to a boil and place the ribs back into the pot, covered.
  6. Add salt and pepper.
  7. If liquid looks low, add more wine and stock or water.
  8. Cook for 30 minutes, stirring occasionally.
  9. Add the potatoes, put the heat on low and simmer for about 30 more minutes, stirring occasionally.
  10. Stew should be done when potatoes are soft.
  11. Stir in the dijon mustard evenly, and enjoy with thick slices of bread and butter.

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