Short Ribs With Mustard, Potatoes, and Onions: A Comforting Stew Recipe
This delicious and hearty recipe for Short Ribs With Mustard, Potatoes, and Onions has been lovingly adapted from the brilliant culinary insights of Mark Bittman, bringing you a comforting one-dish meal that is both satisfying and flavorful. This dish features tender short ribs simmered to perfection with potatoes and onions, all enveloped in a rich sauce accented by the tang of Dijon mustard. Perfect for family gatherings or a cozy weeknight dinner, this recipe is sure to become a favorite in your household.
Recipe Overview
| Attribute | Details |
|---|---|
| Total Time | 1 hour 50 minutes |
| Cook Time | 1 hour 30 minutes |
| Prep Time | 20 minutes |
| Recipe Category | Stew |
| Servings | 4 |
| Keywords | One Dish Meal, Meat, < 4 Hours |
| Description | A great modified recipe featuring tender short ribs, potatoes, and onions in a rich, flavorful sauce. |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 1461.8 kcal |
| Total Fat | 124.4 g |
| Saturated Fat | 53.9 g |
| Cholesterol | 260.4 mg |
| Sodium | 345.7 mg |
| Total Carbohydrates | 28.8 g |
| Dietary Fiber | 3.3 g |
| Sugars | 5.7 g |
| Protein | 53.7 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | white potatoes, peeled and diced |
| 1 | large onions, sliced |
| 2 | cups dry red wine |
| 2 | tablespoons Dijon mustard |
| 1 | cup water |
Instructions
-
Brown the Short Ribs
Begin by heating a Dutch oven over medium heat. Add the short ribs to the pot and allow them to brown, which should take about 20 minutes. For an alternative method, you can place the ribs in a preheated oven at 500°F (260°C) for the same duration, turning them once halfway through to ensure even browning. -
-
Remove and Reserve Fat
Once the ribs are beautifully browned, carefully transfer them to a plate. In the Dutch oven, leave behind approximately 2 tablespoons of the rendered fat, which will impart flavor to the dish. -
Sauté the Onions
With the fat still in the pot, add the sliced onions. Sauté them over medium heat for about 10 to 15 minutes, stirring occasionally until they have softened and turned golden brown, releasing their sweet aroma. -
Deglaze the Pot
Pour in the stock or water, followed by a couple of tablespoons of the red wine. This step is crucial as it deglazes the pot, lifting any flavorful browned bits stuck to the bottom. If you prefer, you can omit the wine entirely or adjust the amount based on your taste preferences. -
Simmer the Ribs
Bring the mixture to a boil and carefully return the browned short ribs to the pot. Cover the pot with a lid and season with salt and pepper. If the liquid seems low, feel free to add additional wine or water to ensure the ribs are partially submerged. -
Cook the Ribs
Reduce the heat to medium-low and let the stew simmer for about 30 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld beautifully. -
Add the Potatoes
After 30 minutes, gently add the diced potatoes to the pot. Turn the heat down to low and allow the stew to simmer for an additional 30 minutes. Stir occasionally, checking that the potatoes become tender and infused with the rich flavors of the broth. -
Final Seasoning and Serving
When the potatoes are soft, stir in the Dijon mustard, ensuring it is evenly distributed throughout the stew. This step adds a delightful tang that balances the richness of the meat. Serve this comforting stew with thick slices of bread and butter, perfect for soaking up the luscious sauce.
Conclusion
This Short Ribs With Mustard, Potatoes, and Onions recipe is not only a delightful one-dish meal but also an excellent way to bring warmth and comfort to your dining table. With its rich flavors and hearty ingredients, it’s perfect for any occasion, whether a family dinner or a gathering with friends. Enjoy the process of cooking and the heartwarming results that are sure to satisfy everyone at the table.
