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Carhartt Family Wines

Rosemary and Mustard Braised Short Ribs

By Chef Megan Mitchell

Website: Chefmeganmitchell.com— IG: @Chefmeganmitch

Pairs well with the 2019 Petite Sirah

Yield: 4-6
Prep Time: 30 minutes
 | 
Cook Time: 2 hours 30 minutes
Total Time: 3 hours

Ingredients

  • 5 pounds bone-in short ribs, about 14 ribs
  • Kosher salt, for seasoning
  • 1-2 tbsp. extra virgin olive oil
  • 5 medium carrots, scrubbed clean and cut into 1/2-inch dice
  • 3 celery stalks, 1/2-inch dice
  • 2 medium yellow onions, 1/2-inch dice
  • 2 cups cabernet sauvignon
  • 8 thyme sprigs
  • 5 flatleaf parsley sprigs
  • 4 garlic cloves, smashed
  • 4 bay leaves
  • 1/4 cup finely chopped rosemary
  • 1/4 cup whole grain mustard
  • 2 tbsp. dijon
  • 1 tbsp. mustard powder
  • 4 cups low sodium beef broth
  • 1/4 cup roughly chopped flat leaf parsley

Preheat oven to 350F.

Liberally season the ribs with salt. 

Bring a large dutch oven up to heat over medium. Drizzle in 1-2 tbsp. of EVOO and working in batches, sear the ribs until golden brown. Remove to a sheet tray or plate. 

Add the carrots, celery and onions to the pot and sauté for 10 minutes or until softened. Liberally season with salt and pepper. Add in the tomato paste and cook for 2 minutes then with the heat on medium high, add in the red wine and cook until reduced by half, about 8-10 minutes.

Turn the heat to low and add in the thyme, parsley, garlic, bay leaves, rosemary, whole grain mustard, dijon and mustard powder and a large pinch of salt and pepper. Stir together then add the ribs back in along with any juices. Lastly add in the beef stock and stir. 

Cover and braise for 2 hours and then remove the lid and braise for 30 minutes more. 

To make the sauce, combine everything in a medium bowl and whisk together. Taste for seasoning, adding more salt if needed.

To serve tong the ribs out onto a large platter, discarding any loose bones, and then pour the sauce over. Garnish with the chopped parsley and serve with my mashed potatoes or my cauliflower mash.

Feel free to substitute – be creative! Serve with 2019 Petite Sirah