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Ingredients
4 oz Canola Oil
4 10 oz Beef Short Ribs (Bone Less is fine)
Salt & Pepper
Cup Flour
Carrots
Large Onions
Stalk Celery
Cups Red Wine
5 Bay Leaves
1 Gal. Beef Stock
10 Black Peppercorns
Honey Mustard Marinade:
1 Cup Whole Grain Mustard
½ Cup Honey
½ Cup Garlic, Chopped
1 Bunch Basil
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Method
Preheat oven to 375 degrees. Heat oil in a roasting pan over medium heat. Season short ribs with salt & pepper. Lightly dredge in flour. Shake off any excess flour. Sear all sides of short ribs until golden brown. Add carrots, celery, and onions and sauté until tender (about 2 minutes). Deglaze with red wine. Add the remaining ingredients ingredients. Cover with aluminum foil and bake until knife tender (about 2 ½ hours). Remove short ribs from liquid and set aside to cool. Strain liquid and skim off excess oil. Reduce strained liquid in a medium saucepan and until sauce coats the back of a spoon.
Cut & trim short ribs to desired size. In a medium bowl, mix all ingredients of marinade together. Toss short ribs in marinade and grill.
Serves 4 |
