Mustard-braised short ribs from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 681) by Mark Bittman

  • chicken stock
  • onions
  • Show all ingredients...

  • EYB Comments

    Can substitute beef stock or vegetable stock for chicken stock; and beef shank, beef shin, beef cheeks, or oxtail for beef short-ribs.

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Notes about this recipe

  • Eat Your Books

    Can substitute beef stock or vegetable stock for chicken stock; and beef shank, beef shin, beef cheeks, or oxtail for beef short-ribs.

  • PickyPalateMom on March 21, 2024

    2024 03 20 - Five star delicious. Added minced celery and carrot to the onion, but not garlic. Had just over a pound of meat but kept the sauce the same proportions because I added barley which just drinks liquid. Added a handful of rinsed barley (literally measured it in my hand plus some extra - perhaps 3/4 cup total) plus two small turnips, quartered, to cook in it at the one hour mark. This was a delicious combination. The barley did drink up most of the excess liquid, but there was more than enough pan juice to serve. Served with roasted Brussels sprouts and a glass of the red wine that I used in the recipe.

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