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Title: Braised Short Ribs With Whole Grain Mustard
Yield: 8

Ingredients

      1    bottle full-bodied red wine;
           - such as côtes
      1    ; du rhône
      2 md carrots; coarsely chopped
      1 lg leek; white and tender
      1    ; green, coarsely
      1    ; chopped
      5    garlic cloves; coarsely
           -chopped
      4    parsley sprigs
      2    thyme sprigs
      1    bay leaf
      8    beef short ribs; (about 5
           -1/2
      1    ; pounds), trimmed of
      1    ; excess fat
      1    salt and freshly ground
           -pepper
    1/2 c  all-purpose flour; for
           -dredging
    1/4 c  vegetable oil
      1 qt rich veal stock; or one 6
           -1/2 -
      1    ; ounce container
      1    ; demiglace diluted
      1    ; in 3 cups of water
      1    ; (see note)
      2 tb grainy mustard

Instructions

1. In a large saucepan, bring the wine to a boil over moderately high heat.
Remove from the heat and add the carrots, leek, garlic, parsley and thyme
sprigs and bay leaf. Let the marinade cool. Spread the short ribs in a
large
shallow baking dish in a single layer. Pour the marinade over the ribs,
cover
and refrigerate overnight.

2. Preheat the oven to 300 degrees. Remove the short ribs from the
marinade.
Strain the marinade, reserving the liquid and vegetables separately.
Discard
the herb sprigs and bay leaf.

3. Season the ribs with salt and pepper and dredge them in the flour. In a
large skillet, heat 2 tablespoons of the oil until almost smoking. Add half
of
the ribs and cook over moderately high heat until well browned, about 4
minutes per side. Transfer the ribs to a large roasting pan. Brown the
remaining ribs in the remaining 2 tablespoons of oil and add them to the
roasting pan in a single layer.

4. Pour off all but 1 tablespoon of fat from the skillet. Add the reserved
vegetables and cook over high heat until beginning to brown, about 4
minutes.
Spoon the vegetables over the ribs. Add the marinade to the skillet and
bring
to a boil. Pour the marinade over the ribs and add the veal stock. Cover
with
foil and bake for about 3 hours, or until the meat is very tender and
almost
falling off the bone. Transfer the ribs to a large baking dish. Leave the
oven
on.

5. Strain the cooking juices into a large saucepan and skim the fat from
the
surface. Boil over high heat until reduced to 2 cups, about 15 minutes.
Whisk
in the mustard and season with salt and pepper. Pour the sauce over the
ribs.

6. Return the ribs to the oven and bake for 30 minutes. Let cool slightly
before serving.

--Thomas Keller and Joseph Keller

MAKE AHEAD: The short ribs can be prepared through Step 5 and refrigerated
for
up to 2 days. Let return to room temperature before baking.

NOTES: Veal-and-duck demiglace is available from D'Artagnan, 800-327-8246.

Posted to FOODWINE Digest XT 100

Per serving: 220 Calories (kcal); 18g Total Fat; (71% calories from fat);
6g Protein; 10g Carbohydrate; 22mg Cholesterol; 74mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates

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