This dish gets even better over time. Feel free to make it a day or two in advance and reheat slowly in the oven.
- 1 bottle of good-quality red wine, such as Beaujolais Nouveau
- 3 tablespoons extra virgin olive oil
- 8 beef short ribs, each measuring about 4″ by 3″
- 2 tablespoons flour
- 12 shallots, peeled
- ½ cup best-quality Dijon mustard
- 1 28-ounce can of plum tomatoes
- Coarse salt and freshly cracked black pepper to taste
In a nonreactive saucepan, reduce the wine by 75 percent and set aside. Heat a heavy skillet large enough to hold the short ribs. While the pan is getting hot, lightly dredge the ribs in the flour; shake off any excess. Add the olive oil to the hot pan and then the ribs, searing them on all sides.
Transfer the ribs to a bowl next to your cooktop and add the shallots to the skillet; cook them over low heat until tender and slightly caramelized. Then transfer them to a separate bowl next to your cooktop. Deglaze the pan with the reduced wine and whisk in the mustard. Return the ribs to the skillet, lower the heat to a simmer, cover, and cook for two hours.
Drain the canned tomatoes, reserving the juice in case the sauce becomes too thick. Add the tomatoes to the skillet along with the shallots and simmer, partially covered, for another hour. Season with salt and pepper to taste. Serve over egg noodles or mashed potatoes.
|Yields 4 servings|