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Bone-In Short Ribs

This recipe braises the meat in beef stock and red wine and then garnishes the dish with pickled mustard seeds

NYC’s Virginia’s is perhaps best known for their bar burger, but Chef Matt Conroy also serves a mean bone-in short rib. This recipe braises the meat in beef stock and red wine and then garnishes the dish with pickled mustard seeds.

Ingredients

  • 10 Pounds short ribs
  • Salt
  • 1 Head fresh garlic
  • 5 shallots, halved
  • 4 Cups celery, diced
  • 4 Cups carrots, diced
  • 4 Cups red wine
  • 1 Gallon plus 4 cups beef stock
  • 3 Tablespoons Worcester sauce
  • 3 Tablespoons coriander seed
  • 3 Tablespoons black peppercorns
  • 5 Bunches thyme
  • 3 bay leaves

For the Pickled Mustard Seeds

  • 8 Ounces yellow mustard seeds
  • 8 Ounces brown mustard seeds
  • 3 1/5 Cups rice wine vinegar
  • 5 1/2 Tablespoons sugar

Directions

Preheat oven to 450 degrees F.

With a paper towel, pat the short ribs dry and season liberally with salt. In a pan over medium-high heat, sear the meat all over. You may need to work in batches as to not overcrowd the meat.

Once properly browned, remove the meat and set aside. Next, add in the vegetables and saute in the pan for about 2 minutes.

Pour wine into the pan to deglaze and scrape up the browned bits. Cook for 1-2 minutes, then add the beef stock.

Arrange the short ribs back into the pan and add the remaining ingredients. Cover and cook in the oven for 25 minutes, then turn the oven temperature down to 325 and leave to cook for 2 hours or until tender.

When finished, removed meat and strain the liquid into a new pot. Reduce by half to make a sauce and then replace the meat.

To serve, place short rib on the plate and drizzle with sauce and pickled mustard seeds.

For the Pickled Mustard Seeds

Mix all ingredients and simmer in a saucepan until the mustard seeds and hydrated and plumped up.