Braised Short Ribs with Dijon Mustard Recipe | Cook the Book

Serves: 4 Save

Ingredients (7)

  • 1 (750-ml) bottle dry red wine
  • 4 pounds beef short ribs, cut into 2 1/2-inch lengths by the butcher
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 10 shallots, trimmed, leaving the root ends intact, and halved lengthwise
  • 3 tablespoons whole grain Dijon mustard
  • 6 plum tomatoes, halved lengthwise

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