Serves: 8
Total Calories: 684

4 pounds beef short ribs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
12 shallots cut in half
1 carrot, shredded
1 rib celery, diced
4 cups dry red wine
3 tablespoons Dijon style mustard
2 cloves garlic, minced
6 Italian plum tomatoes, halved

Pat the beef ribs dry, cut into individual ribs and sprinkle with the salt and pepper. Brown the ribs in a skillet over medium high heat until dark and crusty. Remove the ribs from the skillet, drain off any fat and brown the shallots, carrot and celery. Stir in the wine and mustard, add the ribs and simmer covered for 2 hours. Add the garlic and tomatoes and simmer covered for 30 minutes. Place the ribs on a platter and spoon the sauce over the meat.

Nutritional Facts:

Serves: 8
Total Calories: 684
Calories from Fat: 0

More Recipes from the The Happy Heart Cookbook Cookbook:
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