Name: Braised Short Ribs with Dijon Mustard
Cook time: 45 min
Total time: 3 hr
Yield: Makes 4 servings
Ingredients: 4 cups dry red wine; 4 lb beef short ribs (also called flanken); 10 shallots (10 oz), trimmed, halved if large; 3 tablespoons coarse-grain Dijon mustard, or to taste; 6 plum tomatoes, halved lengthwise

Chefs know this secret: Short ribs are long on flavor. Their rich, meaty taste makes them a perfect choice for cooks who want full-bodied food with very little fuss. This dish was inspired by a recipe in Daniel Boulud's Café Boulud Cookbook. The chef begins by reducing a great deal of red wine. We adopted his technique, which produces such a rich and delicious sauce, it tastes as if many days—and ingredients—were required to produce it.

Like many people, we love to serve short ribs with a comforting side dish of mashed or roasted potatoes.

Active time: 45 min Start to finish: 3 hr

Recipe notes

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