Name: Mustard Glazed Beef Short Ribs
Ingredients: 4 lb Beef short ribs; Salt and pepper; 1 tb Olive oil; 1 tb Whole butter; 1 lg Onion, chopped; 2 Carrots, chopped; 1 Celery stalk, chopped; 2 Jalapeno peppers, seeded and chopped; 2 Cloves garlic, crushed; 2 tb Tomato paste; 1 tb Ground cumin; 12 oz Dark beer; 3 c Beef stock; 2 tb Rosemary, tied in a bouquet garni; 2 tb Thyme, tied in a bouquet garni; 2 tb Oregano, tied in a bouquet garni; 1/2 c Pommery mustard; 2 tb Honey

Heaven is not one grand, momentary flash of excitement followed by an eternity of boredom. Heaven is not going to be an endless series of earthly re-runs! There will be a new episode of divine grace every day! A new revelation every moment of some heretofore unseen aspect of the unfathomable complexity of divine compassion. A new and fresh disclosure of an implication or consequence of God’s mercy, every day. A novel and stunning explanation of the meaning of what God has done for us, without end.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Michael’s p, Beef	4	Servings

INGREDIENTS

4	lb	Beef short ribs
		Salt and pepper
1	tb	Olive oil
1	tb	Whole butter
1	lg	Onion, chopped
2		Carrots, chopped
1		Celery stalk, chopped
2		Jalapeno peppers, seeded and chopped
2		Cloves garlic, crushed
2	tb	Tomato paste
1	tb	Ground cumin
12	oz	Dark beer
3	c	Beef stock
2	tb	Rosemary, tied in a bouquet garni
2	tb	Thyme, tied in a bouquet garni
2	tb	Oregano, tied in a bouquet garni
1/2	c	Pommery mustard
2	tb	Honey

INSTRUCTIONS

Preheat oven to 350 degrees.
Season the short ribs with salt and pepper and brown well in the oil and
butter combined in a large saute pan. Remove the ribs and place into a
casserole or roasting pan.
Add the onion, carrot and celery to the saute pan and begin to caramelize
the vegetables.
Continue to cook the vegetable mixture before adding the jalapeno, garlic,
tomato, cumin, beer and stock in quick succession. Bring this mixture to a
rapid boil before pouring over the ribs in the ca sserole. The liquid
should not rise more than 2/3 up the side of the ribs and the ribs should
not be entirely submerged.
Place the casserole into the oven, add the bouquet and braise the ribs
until fork tender, about 1 1/2 hours.
Remove the casserole from the oven, allow to rest for several minutes
before placing the ribs on a sheet pan. Degrease the braising liquid,
strain the vegetables out and discard and reserve the remai ning juices for
serving.
Combine the mustard and honey in a bowl and liberally brush over the ribs.
Place the ribs back into the oven and roast another 10 minutes until the
glaze is caramelized dark and delicious.
Serve with the cooking/braising liquid in a sauce boat.
>From Michael's Place Show #ML1A30
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #550 by "Master
Harper Gaellon" <[email protected]> on Apr 4, 1997

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