Mustard and Whiskey-Flavored Beef Short Ribs

  • A sharp mustard flavor mellows by the time these short-ribs have simmered about two hours.

    A sharp mustard flavor mellows by the time these short-ribs have simmered about two hours. Courtesy of Don Mauer

Posted1/23/2019 6:00 AM

4 ounces organic bacon, diced

1 large onion, finely diced


3 shallots, chopped

4 large garlic cloves, minced

2 tablespoons unsalted butter

¼ cup all-purpose flour

½ teaspoon fresh-ground black pepper

3 pounds beef short ribs (if fatty, trim some of the fat)

3 cups organic beef broth or bone broth

½ cup whiskey (may be omitted)

½ cup Dijon mustard

4 tablespoon whole-grain mustard (such as Maille brand)

4 large carrots, peeled and cut into half-moon slices

8 ounces white button mushrooms, stems trimmed, cleaned and quartered

¼ cup red wine

Place a Dutch oven over medium heat, add the bacon and cook until lightly browned. With a slotted spoon transfer bacon to a small plate and set aside. Add onion and shallots the pot and cook until softened but not browned, about 12 minutes. Add the garlic and cook until fragrant, about 2 minutes. Use a slotted spoon to transfer to a medium-size bowl and set aside.

While the onions are cooking: Combine flour and pepper in a medium bowl. Place short ribs, one by one, into the bowl with the flour and coat all sides; shaking off excess flour and lay, one by one, on a dinner plate and set aside.

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After removing the onion mixture, raise the heat to medium-high, add 2 tablespoons butter to the pan and, once it melts, add the short ribs to the pan (do not crowd, if necessary, do this in two batches) and sauté until well browned, almost crusty, on all sides, then transfer to the bowl with onions. Add broth and whiskey to the empty pan, and cook, stirring, until the bottom is deglazed. Add Dijon mustard and 1 tablespoon of the whole-grain mustard; whisking to blend, then return bacon, short ribs and onion mixture to pan. Lower heat, cover pan the pan and gently simmer until ribs are very tender, about 2 hours. Add the carrots, and continue simmering for 30 minutes to 40, or until tender. As they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté mushrooms until tender.

Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning.

Serves 6.

Nutrition values per serving: 810 calories (67.8 percent from fat), 61 g fat (25.3 g saturated fat), 20.5 g carbohydrates, 4.9 g sugars, 3.6 g fiber, 35.5 g protein, 129 mg cholesterol, 714 mg sodium.

LeanNote: Too much fat? Once cooked, refrigerate until cold or overnight. Pick the hardened fat off the surface and reheat.

Adapted from a recipe in The New York Times

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