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Braised Short Ribs with Dijon Mustard Recipe | Cook the Book
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
Directions
Learn how to make this recipe at Serious Eats