Rustic Beef Short Ribs With Mustard Sauce Recipe 445

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.

BEEF RIBS WITH BARBECUE SAUCE - SLOW COOKED SHORT RIBS!

Steps:

• Preheat oven to 160°C/320°F (all oven types).
• Mix Rub in a small bowl large, enough to fit one rib.
• Press beef ribs into the rub, coating all sides. Shake off excess.
• Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
• Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
• Cover tightly with foil or lid, bake 3 1/2 hours.
• Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
• Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
• Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!

BEEF SPARE RIBS IN MUSTARD SAUCE

Steps:

• Add salt, pepper and mustard to the beef spare ribs and in large skillet grill on both sides.
• Once they are done, keep warm.
• Using the drippings in the skillet add red wine, butter and mustard whisking until well mix.
• Add salt and black pepper to taste.
• Pour some Worcestershire sauce over ribs and some skillet gravy.
• Steam asparagus with a little bit of salt.
• Serve with ribs.

BRAISED SHORT RIBS WITH DIJON MUSTARD

Steps:

• Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
• While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long). Season well with salt and pepper.
• Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch. Transfer browned ribs with tongs to a bowl.
• Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring. Transfer with a slotted spoon to another bowl.
• Stir wine and mustard into juices in pot. Add ribs and simmer, covered, 1 3/4 hours.
• Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
• Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid. Season sauce with salt, pepper, and mustard to taste and pour over ribs.

MUSTARD GLAZED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees.
• Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
• Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
• Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
• Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
• Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
• Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
• Serve with the cooking/braising liquid in a sauce boat.

RUSTIC BEEF SHORT RIBS WITH MUSTARD SAUCE

Steps:

• To make mustard sauce, stir together sour cream, mustard, and chives in serving bowl. Cover and refrigerate until ready to serve.
• Mix together fl our, 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.