Mustard Short Ribs
Transform your dinner table with these melt-in-your-mouth Mustard Short Ribs, a recipe that combines bold, tangy flavor with hearty comfort food. Succulent bone-in beef short ribs are seared to golden perfection, then slow-braised in a luxurious sauce infused with whole-grain mustard, Dijon mustard, dry white wine, and aromatic herbs like fresh thyme and rosemary. The result is tender, fall-off-the-bone meat bathed in a velvety, mustard-forward sauce that perfectly complements earthy root vegetables like carrots, celery, and onions. Ideal for cozy gatherings or an impressive meal, these richly flavored short ribs pair beautifully with creamy mashed potatoes, polenta, or crusty bread. This gourmet-inspired dish is easy to prepare in a Dutch oven, with the oven doing most of the work—perfect for when you want maximum flavor with minimal fuss.
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Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large (chopped) yellow onion
- 3 medium (chopped) carrots
- 2 chopped celery stalks
- 4 minced garlic cloves
- 1 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 3 cups beef broth
- 1 cup dry white wine
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs generously with kosher salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the short ribs in batches, searing each side until browned (about 3-4 minutes per side). Remove the short ribs and set aside.
Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the whole-grain mustard and Dijon mustard, mixing well to coat the vegetables.
Pour in the beef broth and dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add the thyme sprigs, rosemary sprigs, and bay leaves to the liquid.
Return the seared short ribs to the pot, submerging them partially in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Braise the short ribs for approximately 2.5 to 3 hours, or until they are fork-tender and the meat is falling off the bone.
Carefully remove the pot from the oven and discard the herb sprigs and bay leaves.
Skim off any excess fat from the surface of the sauce, if needed.
Serve the short ribs hot over mashed potatoes, creamy polenta, or alongside crusty bread, spooning the rich mustard sauce over the top.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.5 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 1054 mg | 22% | |
*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.
