Short Ribs Braised with Potatoes and Mustard

Short ribs are a flavorful and tender cut of meat that is perfect for slow cooking. This recipe presents a delicious way to cook short ribs until they are incredibly tender and flavorful. With a cooking time of 2 hours or more, the meat becomes melt-in-your-mouth tender, with the fat rendering away to create a rich and intense flavor. This dish is versatile and allows for variations, including Short Ribs with Horseradish, Short Ribs with Cinnamon, and Anise-Scented Short Ribs. Whether you serve it immediately or prepare it in advance, this recipe guarantees a satisfying and comforting meal that will impress your family or guests.

MAKES: 4 servings

TIME: 2 hours or more, largely unattended

INGREDIENTS:

• 2 tablespoons neutral oil, like grapeseed or corn, or extra virgin olive oil
• 3 pounds meaty short ribs
• Salt and freshly ground black pepper
• 2 cups chopped onion
• 1 cup chicken, beef, or vegetable stock (or water)
• 1 pound waxy red or white potatoes, peeled and halved if large
• Dry red wine (if needed)
• 2 tablespoons Dijon or other good mustard
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. Heat the oil in a large pot with a lid or a Dutch oven over medium-high heat.
2. Season the short ribs with salt and pepper. Brown the ribs on all sides in the hot oil, adjusting the heat to prevent burning. This step takes approximately 20 minutes. Alternatively, you can brown the ribs in a preheated oven at 500°F for about 20 minutes, turning them once or twice.
3. Transfer the ribs to a plate, leaving about 2 tablespoons of fat in the pot. Reduce the heat to medium and add the chopped onions. Cook the onions, stirring occasionally, until they become soft, which should take about 10 minutes.
4. Stir in the stock, salt, and pepper. Return the ribs to the pot, raise the heat to medium-high, and bring the mixture to a boil. Cover the pot, reduce the heat to low, and cook, stirring occasionally, until the meat is fairly tender, which should take approximately an hour longer.
5. Add the potatoes to the pot, ensuring the ribs are turned in the stock every 15 minutes. If the mixture seems dry, add a little more liquid such as stock, water, or dry red wine. Continue cooking until the meat is very tender and almost falling off the bone, for at least another 30 minutes.
6. At this point, you can transfer the meat and vegetables to a platter and refrigerate them along with the stock overnight if desired. The next day, skim the fat from the stock, return the meat and vegetables to it, and reheat.
7. Stir the mustard into the stew, taste and adjust the seasonings, and garnish with chopped fresh parsley before serving.

VARIATIONS:

• Short Ribs with Horseradish: After the ribs are done, transfer them and the potatoes to a platter and keep them warm. Increase the heat to high and reduce the cooking liquid to about 1 cup. Add 1 tablespoon vinegar and 2 tablespoons freshly grated or prepared horseradish, or adjust to taste. Pour the sauce over the ribs, garnish, and serve hot.

• Short Ribs with Cinnamon: Omit the onions, stock, potatoes, red wine, and mustard. Follow Step 1 and skip Step 2. Add two 28-ounce cans of whole plum tomatoes (with their juice), 3 tablespoons roughly chopped garlic, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves. Partially cover and cook at a gentle bubble, stirring occasionally, for at least 1 1/2 hours, until the meat falls off the bone. Adjust the thickness of the sauce as needed by adding water. Serve the sauce as a pasta sauce by removing the bones and breaking the meat into smaller pieces with a spoon. Adjust the seasoning, garnish, and serve.

• Anise-Scented Short Ribs: Substitute ground Sichuan peppercorns for black pepper if desired. In Step 3, cook the onion as directed and then add fresh ginger slices and lightly crushed and peeled garlic cloves. Continue cooking for another 2 minutes. Add star anise, soy sauce or nam pla, rice or white wine vinegar, sugar, and water. Bring the mixture to a boil and add the ribs. Reduce the heat to low, cover, and cook at a gentle bubble, turning the ribs occasionally, until the meat is tender. In Step 3, add sliced carrots, cover, and continue cooking until the meat is almost falling off the bone. Transfer the ribs and carrots to a platter and keep them warm in a 200°F oven. Strain the cooking liquid, return it to the pot, and boil until it reduces to a syrupy consistency. Spoon the sauce over the ribs and serve with rice.

Enjoy the incredible tenderness and rich flavors of these Short Ribs. Whether you choose the classic recipe or one of the delicious variations, this dish is sure to be a hit.