Black Pepper & Mustard Braised Short Ribs

The mustard plant produces seeds in three colors: white (also called yellow), brown and black. Here, yellow and brown mustard seeds are ground with peppercorns to add heat and spice to tender braised short ribs.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Black Pepper & Mustard Braised Short Ribs
Review 1 for Black Pepper & Mustard Braised Short Ribs
5 out of 5
5 out of 5
MMMcF
Big Canoe Georgia
April 30, 2011
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Once a week
Would You Recommend? Yes
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five star restaurant good
April 30, 2011
This recipe is delicious and appropriate for the very best occasion. The Sonoma printed version was a little vague; the web version is more specific. Know ahead of time that buying the demi-glace is a bit expensive BUT the bottle holds enough to make the recipe 10-12 times and keeps well in the frig.; for me it's well worth the price. Make the dish a day ahead - like stew, meatloaf and spagetti sauce, this gets better after the flavors are given time to blend. I've never served this without being asked for the recipe.
Pros: Will Make Again, delicious
Review 2 for Black Pepper & Mustard Braised Short Ribs
5 out of 5
5 out of 5
curjargon
dallas, tx
March 29, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Show stopping dish! WOW dinner guests!
March 29, 2011
A meal that will result in endless praise. Make it once, follow recipe to a tee. You nor diners will not be disappointed! I have made this at least 5 times and tripled the recipe with consistent results. I have slow roasted ribs in oven @ 250 6+ hrs and used ALL CLAD slow cooker. CONSISTENT. Takes time and patience to make, BUT WORTH IT! One note: there may be a gritty texture to the sauce b/c of spice rub used on ribs at beginning. Better to use a coarse ground rub than powdery in order to get crust you want in browning. It's not distracting from overall dish. Don't skimp on the Beef Demi-Glace! Williams-Sonoma's is best tasting, best value. Dish great with white rice, brown rice or mix of brown rice & quinoa. Side of sauteed sugar snap peas is perfect.
Pros: Yield, Appearance, Impressive, Will Make Again
Cons: Texture, Lengthy
Review 3 for Black Pepper & Mustard Braised Short Ribs
5 out of 5
5 out of 5
Anonymous
Lawndale, CA
December 30, 2010
Would You Recommend? Yes
0points
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Fab-tastic
December 30, 2010
If you're looking for a recipe to impress dinner guests, this is it. It's not super involved, but the results are magnificent. I'm pairing it with the Horseradish Mashed Potatoes tonight to serve to the in-laws because I know it's a crowd pleaser.
 
My Recommendations