Tuesday, September 29, 2009

"Man-gasm" meal

This weekend I broke in the new Gourmet Today. What to make first, though - there are too many wonderful choices (over 1,000, in fact). But the look on T's face when I read this recipe aloud was too cute to resist. Braised Short Ribs with Dijon Mustard it was, then. A simple recipe that smells heavenly and tastes like rich, homey goodness, this one's a winner. T's assessment? "It's a man-gasm." That's right, folks, you heard it here first: "man-gasm." It's the word that's going to sweep the nation, starting now.

Gourmet Today's Braised Short Ribs with Dijon Mustard

1 (750-ml) bottle dry red wine
4 pounds beef short ribs, cut into 2 1/2-inch lengths by the butcher
Salt and freshly ground black pepper
2 tablespoons olive oil
10 shallots, trimmed, leaving the root ends intact, and halved lengthwise
3 tablespoons whole grain Dijon mustard
6 plum tomatoes, halved lengthwise

1. Boil the wine in a 2-quart heavy sauce pan, uncovered, until reduced to about 1 cup, about 20 minutes.

2. Meanwhile, pat the ribs dry and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Heat the oil in a 5-quart heavy pot over moderately high heat until hot but not smoking. Add the ribs in 2 batches and cook, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer with tongs to a bowl.

3. Reduce heat to moderate, add the shallots to fat remaining in pot, and cook, stirring occasionally, until browned, about 5 minutes. Transfer with a slotted spoon to another bowl.

4. Stir reduced wine and mustard into the juices in the pot. Add the ribs, meat side down, cover tightly, and simmer, for 1 1/2 hours.

5. Gently stir shallots and tomatoes into the braised rib mixture and continue to simmer, covered, without stirring, until meat is very tender, about 1 hour more.

6. Carefully transfer the ribs, shallots, and tomatoes to a platter. Skim off fat from cooking liquid. Liquid should coat a spoon and measure about 1 cup; if necessary, boil to reduce.

7. Season the sauce with salt and pepper and pour over ribs.


These ribs were road-tested by Serious Eats, too... to equally rave reviews. Next time, we're going to match these up against short ribs that are a bit more my speed: Short Ribs Braised in Coffee Ancho Chile Sauce.


  1. This post is making me so hungry.

  2. Yum, sounds positively divine. I adore that you write in your cookbook with the date you tried the recipe! I might copy you and start doing that.

  3. That is actually a new practice! I have a binder full of printed and created recipes that are all covered in scribbles, and I've found them really useful when recreating a dish. It occurred to me that I should treat my cookbooks the same way, rather than want to keep them perfect. I use pencil only, though... my compromise to their condition. ;-)

  4. Mmmmm.... just added the ingredients to my grocery list. As a lover of all types of "man-food" this one is sure to be a hit- thank you for the recipe.


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