Before it gets warm out, I wanted to make a warm, comforting dish using short ribs. It's one of my favorite cuts of beef because it has such a rich flavor, especially after braising for hours. I picked up some boneless short ribs the other day and rather than making the usual wine braised short rib recipe, I wanted something a bit different.
I came across this recipe on AllRecipes. This was a nice change of pace from other short rib recipes I've tried because it has a nice sweetness to it (from the brown sugar) and a little bite (from the dijon mustard). To balance the sweetness I served this with Horseradish Smashed Potatoes.
You can make this on the stovetop if you don't have a slow cooker too. For the stovetop or braising in the oven, prepare the recipe and allow it to simmer for 2-3 hours (stovetop) or braise for 2-3 hours in a 350 degree oven.
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
3 pounds beef short ribs
2 tablespoons olive oil
1 slice onion, sliced
3/4 cup dry red wine
3 tablespoons packed brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon chili powder
2 tablespoons all-purpose flour
1/2 cup frozen peas
In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
In a slow cooker, combine onions, wine, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
Cover, and cook on Low for 6 to 8 hours.
Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour and frozen peas; stir into the sauce. Cook for 10 minutes, or until slightly thickened.
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