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Short Ribs With Shallots

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“For this recipe, look for short ribs that have at least 2 inches of meat on them. This is a wonderful dinner served with mashed potatoes and whatever vegetables your family likes.”
3hrs 20mins

Ingredients Nutrition


  1. Sprinkle the ribs with 1/4 teaspoons each of the salt and pepper.
  2. In a large Dutch oven, heat the oil over medium-high heat and brown the ribs in batches.
  3. Transfer to a plate.
  4. Drain the fat from the pan and add the onion, carrot, thyme and remaining salt and pepper.
  5. Cook over medium heat until softened, about 5 minutes.
  6. Add the wine, broth and 2 teaspoons of the mustard.
  7. Bring to a boil, scraping up any brown bits.
  8. Add the tomatoes, breaking up with a potato masher.
  9. Return the ribs and any accumulated juices to the pan and bring to a simmer.
  10. Cover and braise in a 325 degree F oven for 2 hours.
  11. Add the shallots.
  12. Braise, covered, until the meat is tender, about 1 hour.
  13. With a slotted spoon, transfer the ribs and shallots to a deep platter and keep warm.
  14. Skim off the fat in the pan.
  15. Bring the liquid to a boil and boil for 5 minutes.
  16. Stir in the remaining mustard and pour over the ribs.

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