Rosemary Dijon short ribs

4 pounds bone-in beef short ribs

Salt and pepper to taste

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 cup red wine

3 tablespoons Dijon mustard

1 cup beef broth

2 tablespoons tomato paste

3 sprigs fresh rosemary (or 1 tablespoon dried rosemary)

2 bay leaves

Preheat the Oven: Preheat your oven to 325°F (163°C).
Season the Ribs: Season the short ribs generously with salt and pepper.
Sear the Ribs: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until they are browned, about 3-4 minutes per side. Remove the ribs and set them aside.
Cook the Vegetables: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Deglaze the Pot: Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Add the Flavorings: Stir in the Dijon mustard, tomato paste, rosemary, and bay leaves. Return the short ribs to the pot, ensuring they are submerged in the liquid.
Braise: Cover the pot with a lid and place it in the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are very tender and falling off the bone.
Serve: Remove the short ribs from the oven and let them rest for a few minutes. Discard the rosemary sprigs and bay leaves. Serve the short ribs with the braising liquid spooned over the top.

For an even richer flavor, marinate the short ribs in the Dijon mustard and rosemary mixture for a few hours before cooking.
Serve with mashed potatoes, polenta, or a crusty bread to soak up the delicious sauce.

Enjoy!