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Braised Short Ribs with Maille Honey Dijon Mustard Glaze
Yield:
Serves 4Ingredients:
4 large short ribs with bone
1 tsp ground mustard seeds
1 tsp ground coriander
½ tsp salt
Freshly ground pepper to taste
1 Tbsp olive oil
1 cup Maille Red Wine Vinegar
1 ½ cups beef broth
8 oz Maille Honey Dijon Mustard
¼ cup honey
2 large carrots, chopped
¾ lb white button mushrooms, cut in half
1 large yellow onion, chopped
1 cup pitted prunes
4 sprigs fresh thyme
Directions:
Rub ground mustard, coriander, salt and pepper evenly onto the surface of the ribs. Heat oil in a large Dutch oven or soup pot over high heat. Brown ribs on all sides. Discard any fat that remains in the pot. Turn heat down to medium, add wine, broth, Maille Honey Dijon Mustard and honey and stir well. Add all remaining ingredients and stir again. When the liquid begins to bubble, turn the heat to low so it is barely simmering. Braise the meat uncovered until it is very tender and falling off the bone (about 2 ½ hours). Serve over eggs noodles.
Recipe developed for Maille, courtesy of Chef Alan Harding, Patois (Brooklyn, NY). Additional recipes can be found at www.maille.com.
