Mustard Glazed Beef Short Ribs Food

MUSTARD-GLAZED BEEF SHORT RIBS

Steps:

• Preheat the oven to 350° F.
• Pour the oil into a wide, deep-sided saute pan and heat it over medium-high heat. Season the short ribs with salt and pepper, add them to the pan, and brown them all over, about 4 minutes per side. Transfer the ribs to a large casserole or roasting pan.
• Add the onion, carrots, and celery to the saute pan and cook for 5 minutes to lightly caramelize them. Add the jalapeno, garlic, tomato paste, wine, and broth to the pan. Bring the mixture to a rapid boil, then pour it over the ribs in the casserole. The liquid should not rise more than two-thirds up the side of the ribs and the ribs should not be entirely submerged. If you have extra liquid, maybe your casserole is too small and the ribs are too tightly packed; try dividing the ribs and liquid among two casseroles.
• Put the casserole in the oven, add the bouquet garni, and braise the ribs for about 1½ hours. Pierce the ribs with the tines of a fork, if cooked enough, the fork will meet no resistance.
• Remove the casserole from the oven and let rest for 5 to 10 minutes before transferring the ribs to a plate or platter. Degrease the braising liquid, strain it, discard the solids, and reduce and reserve the juices for serving. The short ribs can be cooled, covered, and refrigerated for 1 to 3 days. Let come to room temperature before proceeding.
• Prepare an outdoor grill with a drip pan to prevent flare-ups or preheat the oven to 350°F.
• Combine the mustard and honey in a bowl and liberally brush over the ribs. Grill or cook the ribs in the oven for 10 minutes, turning once, until the glaze is caramelized, dark, and delicious. If grilling, brush on more glaze as the ribs cook.
• Serve the ribs family style, passing the reduced braising liquid alongside in a sauceboat.
• Nightly Specials Almost any flavor can be introduced into the braising liquid. Add cumin and cilantro or leave out the Southwestern ingredients in favor of Asian spice notes with ½ cup soy sauce in place of the wine and several slices of fresh ginger and even star anise if you have it. Or replace the wine with dark beer and see how that turns it richer and earthy flavored.

HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER

Steps:

• Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
• Preheat the oven to 500 degrees F.
• Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
• In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
• Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

RUSTIC BEEF SHORT RIBS WITH MUSTARD SAUCE RECIPE - (4.4/5)

Steps:

• To make mustard sauce, stir together sour cream, mustard, and chives in serving bowl. Cover and refrigerate until ready to serve. Mix together flour, salt, and pepper on sheet of wax paper. Coat beef with seasoned flour, shaking off excess. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add beef, in batches, and cook until browned on all sides, about 8 minutes per batch, transferring beef to 5- or 6-quart slow cooker as it is browned. Add remaining ingredients to slow cooker. Cover and cook until meat and vegetables are tender, 4-5 hours on high or 8-10 hours on low. Serve with mustard sauce. PER SERVING (1 1/3 cups stew and 1 1/2 tablespoons mustard sauce): 325 Cal, 13 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 67 mg Choi, 441 mg Sod, 25 g Garb, 4 g Sugar, 3 g Fib, 26 g Prot, 54 mg Calc.

MUSTARD SHORT RIBS

Steps:

• Mix mustard, lemon juice, sugar, garlic, onions, salt and pepper.
• Coat meat and marinate in ziplock bag for 24 hours.
• Wipe marinade off meat and brown meat in shortening.
• Transfer to baking dish, pour marinade over meat and bake at 350 for 2 hours.

CROCK POT HONEY-MUSTARD BBQ SHORT RIBS OR POT ROAST

Steps:

• Season ribs with salt and pepper, if desired.
• Place in slow cooker.
• In a bowl, combine mustard, minced garlic, honey, BBQ sauce, and more salt and pepper to taste.
• At this point, you may add the water with the cornstarch in with the sauce, or add it the last 30 minutes of cooking; just mix the 2 tbsp cornstarch in 2 tbsp water; add to sauce, stir.
• (Remember to double the water and cornstarch if you have doubled the sauce recipe).
• Pour the sauce over ribs.
• Cover and cook on LOW, for 6-7 hours, or until tender.
• The last 30 minutes of cooking, mix the cornstarch with the water; add to the sauce in the crock pot, stir and cook until thickened.
• Note: the sauce recipe may be doubled if desired, for more sauce.