“I love that the mustard brings a more unique flavor than what I typically see paired with short ribs . . .”

Aren’t they just gorgeous? I’ve been wanting to make these for a while and I am so glad I finally did.   At first, I was a bit nervous about testing this recipe because I’m not a huge mustard fan. I hardly use it, or any condiment for that matter.  But I love that the mustard a more unique flavor than what I typically see paired with short ribs. 

These are heavily inspired by David Lebovitz’s Mustard Chicken recipe, especially the addition of the white wine.  If you haven’t given that recipe a try, I highly recommend.  It will change your mind about everything you ever thought you thought about mustard.  It is phenomenal, absolutely phenomenal. So, I decided to give my short ribs and try with this mustard and white wine combo.

I LOVE IT.

Loose recipe notes : I salted my short ribs way later than I know I’m supposed to. Ideally, I would’ve salted them 24 hours in advance and let the salt soak in.  Here, I salted them about 30 minutes before cooking and it worked out – but don’t be like me. 

After searing, I made my braising liquid with chicken stock, Chardonnay, and stone-ground mustard. 

My vegetables of choice were onion and fennel (and garlic, of course). I tossed in some thyme and a bay leaf before braising for about 2.5 hours.  They probably could’ve been braised for 3 hours, but I was starving – but, again, be better.

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mustard braised short ribs

Yield: serves 4 to 6 people

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

These braised short ribs are slowly braised in a white wine and mustard-based braising liquid with fennel and onions. Quite simple, but impressive.

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Ingredients

• 3 to 4 pounds bone-in or boneless short ribs, trimmed
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon olive or vegetable oil
• 2 slices thick cut bacon, chopped
• 1 yellow onion, halved and quartered
• 1 bulb fennel, sliced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 1/2 cup chicken broth
• 1/4 cup coarse ground mustard
• 5-7 sprigs fresh thyme
1 bay leaf
• chopped chives and fennel fronds (for garnish)

Instructions

1. Thoroughly salt short ribs (ideally salt the short ribs a day or two in advance) and sprinkle with several turns of freshly ground black pepper.
2. Heat oil in a dutch oven over high heat. Working in batches, sear short ribs on all sides – about 2 to 3 minutes each side.  Transfer short ribs to a plate. 
3. Lower to medium-high heat and add bacon to the pot and fully cook rendering out the fat. Remove bacon leaving the bacon grease in the pot.  Add onion, fennel, and garlic and sauté until the onion and fennel have softened – about 4 to 5 minutes. Stir constantly to make sure the garlic doesn’t burn.
4. Deglaze the pan with white wine and chicken broth scraping up any brown bits from the bottom of the pot.  Simmer for about 2 to 3 minutes.  Stir in mustard and add the short ribs back to the pot – the liquid will cover them about halfway.  Add thyme and a bay leaf to the braising liquid.
5. Cover the dutch oven and braise in the oven at 325 degrees from about 2.5 to 3 hours.  Start checking them at around 2 hours and remove the lid during the last 30 minutes of braising.  Serve with the braising liquid over mashed potatoes and top with chopped chives and fennel fronds for garnish.  These shorts ribs taste even better on day two.

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