Recipe - Mustard Glazed Beef Short Ribs

4 pound Beef short ribs
Salt and pepper
1 tablespoon Olive oil
1 tablespoon Whole butter
1 lg Onion, chopped
2 Carrots, chopped
1 Celery stalk, chopped
2 Jalapeno peppers, seeded and
chopped
2 Cloves garlic, crushed
2 tablespoon Tomato paste
1 tablespoon Ground cumin
12 ounce Dark beer
3 cup Beef stock
2 tablespoon Rosemary, tied in a bouquet
garni
2 tablespoon Thyme, tied in a bouquet
garni
2 tablespoon Oregano, tied in a bouquet
garni
One half cup Pommery mustard
2 tablespoon Honey

Preheat oven to 350 degrees.

Season the short ribs with salt and pepper and brown well in the oil and
butter combined in a large saute pan. Remove the ribs and place into a
casserole or roasting pan.

Add the onion, carrot and celery to the saute pan and begin to caramelize
the vegetables.

Continue to cook the vegetable mixture before adding the jalapeno, garlic,
tomato, cumin, beer and stock in quick succession. Bring this mixture to a
rapid boil before pouring over the ribs in the ca sserole. The liquid
should not rise more than 2/3 up the side of the ribs and the ribs should
not be entirely submerged.

Place the casserole into the oven, add the bouquet and braise the ribs
until fork tender, about 1 One half hours.

Remove the casserole from the oven, allow to rest for several minutes
before placing the ribs on a sheet pan. Degrease the braising liquid,
strain the vegetables out and discard and reserve the remai ning juices for
serving.

Combine the mustard and honey in a bowl and liberally brush over the ribs.
Place the ribs back into the oven and roast another 10 minutes until the
glaze is caramelized dark and delicious.

Serve with the cooking/braising liquid in a sauce boat.

From Michael's Place Show #ML1A30

Recipe by: Michael Lomonaco Posted to MCRecipe Digest V1 #550 by "Master
Harper Gaellon" gaellon@inch.com on Apr 4, 1997