Beef Short Ribs with Green Peppercorns, Dijon Mustard and Rosemary
| Quantity | Description |
|---|---|
| 40 pieces | 2 inch thick beef short ribs |
| 2/3 cup | vegetable oil |
| 6 | medium onions, halved and sliced |
| 12 | garlic cloves, halved and sliced |
| 1 cup | flour |
| 9 cups | dark, rich beef stock |
| 1 cup | red wine |
| 1 cup | Dijon mustard |
| 2/3 cup | green peppercorns, drained well |
| 2 tbsp | dried rosemary |
| salt and pepper to taste |
Preheat oven to 450°F. Place short ribs in a single layer in 2 hotel pans; season with salt and pepper. Roast short ribs 30-40 minutes. (This will render much of the fat away.) Heat the oil in a wide-bottomed pot. Add the onions and garlic and cook until tender, about 5 minutes.
Stir in the flour until well combined. Slowly pour in stock and red wine, mixing steadily and bring to a boil. Reduce heat to simmer. Whisk in the mustard, green peppercorns and rosemary. When the short ribs have roasted 30-40 minutes, remove from the oven and drain away the excess fat. Reduce oven temperature to 325°F.
Season sauce with salt and pepper, then pour over the short ribs. Cover and braise for 1 1/2 hours, or until the meat is very tender and starting to fall off the bone. Skim any fat from the surface of the ribs before serving.
Servings: 20
Recipe provided by the Beef Information Centre