Black Pepper & Mustard Braised Short Ribs


Some big holidays are coming right after Halloween so I practiced on Williams-Sonoma’s Kitchen. This is so different from other Beef Stews. I don’t trust my newly bought slow cooker so I used 25 minutes of pressure cooking and the bones are falling off the meat. So scrumptious! I will probably prepare this again to impress my guests on Thanksgiving.




2 Tbsp. each  brown mustard seeds, yellow mustard seeds, and peppercorns, coarsely ground

2 tsp. salt

5 lb bone-in beef short ribs

3 tbsp. vegetable oil

1/4 cup bourbon (though I personally used red wine)

2 large yellow onions, diced

2 celery stalks, diced (I didn’t have any when I made this)

2 carrots, peeled and diced

4 garlic cloves, peeled and smashed

3 tbsp. honey

3 cups beef stock (boiling 3 Tbsp. of Better Than Boullion Roasted Beef Base into 3 Tbsp. water)

2 tbsp. red wine vinegar

2 tbsp. beef demi-glaze (I don’t have any)



1.In a small bowl, combine mustard seeds, pepper and salt. Rub onto short ribs. If using pressure cooker, use the pot of the cooker over the medium high heat, warm 2 tbsp. oil. Brown the ribs in batches, transfer to a plate.

2. If using slow cooker, brown the ribs in stovetop-safe insert of the slow cooker.


3. Add bourbon to the pressure cooker pot, stir and simmer for 2 minutes. Add everything except celery, carrots and potatoes into the pressure cooker. For slow cooker add everything as following: garlic, onions, celery, carrots, demi-glaze, honey, stock, and red  wine vinegar.

4. Bring to simmer then add ribs, for the slow cooker, transfer insert to slow cooker base. Cover, cook on high 6 hours. For pressure cooker, time the steaming for 25 minutes only.

5. Once cooked in pressure cooker for 25 minutes, add the cubed carrots and cubed potatoes for 5 minutes, add the cubed celery and cubed  and different colored bell peppers for another 3 minutes. For the slow cooker, once 6 hours is done, it’s ready to serve.

6. Serve on top of freshly cooked Jasmine or brown rice


I tried to simplify and use whatever ingredients I had in the refrigerator and added potatoes and bell peppers but the most important are the rice wine vinegar, red wine, and honey. I also used only the yellow mustard seeds and black peppercorns and salt.Next time I cook again this short ribs, I will definitely use bourbon and celery in here, I will check the difference but this is already very flavorful and the meat is falling off the bones.,tenderness is just right to the bite.

Thanks  to for the original recipe, this recipe will not disappoint you and your guests, another  main dish that will definitely wow your guests this coming holidays.

Peaches, Masarap!!!

2 Comments Add yours

  1. Thank you, Andrea Giang, Cooking with a wallflower for liking my post,try cooking it this holiday season, so good and tender beef.


  2. Thank you Donna Chlimon and Tania Mukhergee for liking my post on Black Pepper and Mustard Braised Short Ribs.


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