Braised Short Ribs With Dijon Mustard

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This recipe is from epicurious adapted from daniel boulud's cafe boulud cookbook. I've made this 6 times already because my guests keep requesting this dish!!

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Steps

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Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.

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While wine is reducing , pat ribs dry and cut crosswise into 1-rib pieces.

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Season well with salt and pepper.

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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.

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Transfer browned ribs with tongs to a bowl.

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Reduce heat to moderate and brown shallots well in fat remaining in pot , stirring.

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Transfer with a slotted spoon to another bowl.

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Stir wine and mustard into juices in pot.

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Add ribs and simmer , covered , 1 3 / 4 hours.

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Gently stir in shallots and tomatoes and continue to simmer , covered , without stirring , until meat is very tender , about 40 minutes.

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Carefully transfer ribs , shallots , and tomatoes to a platter and skim off any fat from cooking liquid.

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Season sauce with salt , pepper , and mustard to taste and pour over ribs.

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Ingredients

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dry red wine, short rib of beef, shallots, dijon mustard, plum tomatoes