Braised Short Ribs with Dijon Mustard
Tender, fall-off-the-bone Braised Short Ribs with Dijon Mustard is the ultimate comfort food, combining bold flavors with gourmet flair. This hearty recipe features succulent beef short ribs slow-cooked in a savory medley of beef broth, aromatic thyme, and a touch of dry white wine for depth. The star ingredient, Dijon mustard, adds a tangy richness that elevates the velvety braising sauce to perfection. With just 20 minutes of prep and a slow, hands-off cook time, this dish is ideal for cozy family dinners or special occasions. Serve these melt-in-your-mouth short ribs over creamy mashed potatoes, polenta, or fresh crusty bread to soak up every drop of the luxurious sauce, and finish with a sprinkle of fresh parsley for a vibrant touch.
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Recipe Information
Ingredients
- 4 lbs beef short ribs
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 large carrots, diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef broth
- 3 tbsp Dijon mustard
- 1 bay leaf
- 4 fresh thyme sprigs
- 2 tbsp butter
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
Pat the short ribs dry with a paper towel and season them with 1 teaspoon of salt and the black pepper.
Dust the short ribs lightly with the all-purpose flour, shaking off any excess.
Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat.
Sear the short ribs in batches, 2–3 minutes per side, until browned all over. Remove them and set aside.
Reduce the heat to medium and add the diced onion and carrots to the pot. Sauté for 5–7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the pot by adding the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2–3 minutes.
Pour in the beef broth and stir in the Dijon mustard. Mix well until the mustard is fully incorporated.
Return the short ribs to the pot and add the bay leaf and thyme sprigs. Ensure the ribs are mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot and transfer it to the preheated oven.
Cook for 2 1/2 to 3 hours, until the short ribs are tender and the meat easily pulls away from the bone.
Remove the pot from the oven and carefully skim off any excess fat from the surface of the braising liquid.
Stir in the butter to enrich the sauce and adjust seasoning with the remaining 1 teaspoon salt, if needed.
Serve the short ribs hot, spooned over mashed potatoes, rice, or polenta, with a drizzle of the Dijon mustard sauce.
Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
5317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.3 g | 407% | |
| Saturated Fat | 117.5 g | 588% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 1281 mg | 427% | |
| Sodium | 19491 mg | 847% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 186.0 g | ||
| Protein | 340.6 g | 681% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 536 mg | 41% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 5924 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
