Braised Short Ribs with Whole Grain Mustard
These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. Plus: More Beef Recipes and Tips
The short ribs can be prepared through Step 5 and refrigerated for up to 2 days. Let return to room temperature before baking.
Veal-and-duck demiglace is available from D'Artagnan, 800-327-8246.
The big, meaty flavors of the braised short ribs match the complex dark fruit character of a red Bordeaux Blend. An alternative: a Zinfandel blend; its extracted dark jammy fruit and hints of smoke and leather suit the braised meat and tender vegetables.