Short Ribs With Shallots - cooking recipe

Ingredients

6 lbs beef short ribs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1 onion, chopped
1 carrot, chopped
1 1/2 teaspoons dried thyme
1/2 cup dry white wine
1/2 cup beef broth
4 teaspoons grainy mustard
19 ounces canned tomatoes
20 shallots

Preparation

Sprinkle the ribs with 1/4 teaspoons each of the salt and pepper.
In a large Dutch oven, heat the oil over medium-high heat and brown the ribs in batches.
Transfer to a plate.
Drain the fat from the pan and add the onion, carrot, thyme and remaining salt and pepper.
Cook over medium heat until softened, about 5 minutes.
Add the wine, broth and 2 teaspoons of the mustard.
Bring to a boil, scraping up any brown bits.
Add the tomatoes, breaking up with a potato masher.
Return the ribs and any accumulated juices to the pan and bring to a simmer.
Cover and braise in a 325 degree F oven for 2 hours.
Add the shallots.
Braise, covered, until the meat is tender, about 1 hour.
With a slotted spoon, transfer the ribs and shallots to a deep platter and keep warm.
Skim off the fat in the pan.
Bring the liquid to a boil and boil for 5 minutes.
Stir in the remaining mustard and pour over the ribs.