Mustard-Braised Short Ribs with Fennel
Cold-weather cooking. Three hours in the oven, ten minutes of effort, and the kitchen smells like Sunday dinner all afternoon.
Ingredients
SERVES
6
Preparation
- Preheat the oven to 325°F. Sprinkle the short ribs evenly with salt and pepper.
- Heat oil in a Dutch oven over high heat. Working in batches, sear short ribs on all sides, about 3 minutes per side. Transfer short ribs to a plate and set aside.
- Lower the heat to medium-high and add bacon. Fully cook, rendering out the fat. Remove bacon, leaving the bacon grease in the pot. Add the onion, fennel, and garlic and sauté until the onion and fennel have softened, about 4 to 5 minutes, stirring constantly to make sure the garlic doesn't burn.
- Deglaze the pan with white wine and chicken broth, scraping up any brown bits from the bottom of the pot. Simmer for about 2 to 3 minutes. Stir in True's mustard and add the short ribs back to the pot. Add the thyme and bay leaf to the liquid.
- Cover the Dutch oven and braise in the oven for about 2½ to 3 hours. (Start checking them at around 2 hours and remove the lid during the last 30 minutes of braising.)
- Serve with the braising liquid over mashed potatoes and top with fennel fronds for garnish.
