Black Pepper & Mustard Braised Short Ribs

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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.

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INGREDIENTS:

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)

 

PROCEDURE:

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.

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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

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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 williams-sonoma.com 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!!!

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2 thoughts on “Black Pepper & Mustard Braised Short Ribs

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