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Mustard-braised Short Rib Recipe recipes

Mustard-braised Short Ribs Recipe


Mustard Braised Short Ribs feat. Wilder Horseradish Mustard

These mustard-braised short ribs are a guaranteed hit! This recipes calls for Wilder Horseradish Mustard, a Grill Masters Club featured product.

Prep Time

Cook Time


BBQ, Main Course




  • Large Dutch Oven
  • Baking Dish
  • Slotted Spoon
  • Large Spoon


  • 5 lb Meaty, Bone-in Short Ribs ((1½" or thicker))
  • 2 tbsp Kosher Salt
  • 1½ tsp Ground Black Pepper
  • 1 tsp Extra Virgin Olive Oil ((substitute vegetable oil or your preferred oil))
  • 6 Medium-sized Carrots ((chopped, about 3 cups))
  • 4 ribs Celery ((chopped, about 3 cups))
  • 1 Medium-sized Onion ((chopped))
  • 6 cloves Garlic ((minced))
  • 3 tbsp Tomato Paste
  • 1 bottle Dry Red Wine ((750 ml))
  • 4 cups Beef Stock
  • 1 can Fire-roasted Diced Tomatoes ((in juices - 14 oz can))
  • 1 tbsp Worcestershire Sauce
  • 6 sprigs Fresh Thyme ((tied into a bundle))
  • 1 tsp Dried Oregano
  • ¼ cup Fresh, Flat-leaf Parsley ((finely chopped))


  • Preheat the oven to 325 degrees F.

  • Pat the short ribs dry, then season generously all over with 5 teaspoons salt and 1 teaspoon pepper.

  • Heat the oil in a large Dutch oven or similar large, heavy bottomed, oven-safe pot with a cover over medium-high heat.

    Add about half of the short ribs in a single layer, making sure not to crowd the pan. Sear on all sides until they are deeply browned, about 6 to 8 minutes per batch.

    Transfer the short ribs to a large baking dish. Repeat with remaining short ribs.

  • Discard all but about 2 tablespoons of fat from the pot. Reduce the heat to MEDIUM and add the carrots, celery, onion, remaining 1 teaspoon salt, and 1/2 teaspoon pepper.

    Cook, stirring every so often, until the vegetables are tender and beginning to caramelize, about 10 minutes.

  • Move vegetables to one side and add the tomato paste and stir vigorously for 30 seconds, then stir the paste into the vegetables to combine. Stir in the garlic.

  • Add in the wine, and deglaze the bottom of the pot (scrape up any browned bits that have collected on the pan). Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by about half, roughly 10 minutes.

  • Stir in the stock, tomatoes, Worcestershire, Dijon, thyme bundle, and oregano and add in the short ribs.

  • Bring the liquid in the pot to a boil. Cover, then transfer to the oven.

  • Bake the short ribs in the oven, covered, for 1 hour.

  • Remove the lid, and continue baking, uncovered, for 1 hour more, until the meat is fall-apart tender.

  • With a slotted spoon, carefully move the short ribs to a large plate. Remove any bones in the pot that have separated from the meat and discard. Discard the thyme bundle.

  • Return the pot to the stove and bring the liquid to a simmer. Simmer for 15 minutes.

  • With a large spoon, skim off some of the fat from the sauce.

  • Return the short ribs to the sauce and heat to warm through for 5 minutes. Sprinkle with parsley.

    Serve hot with buttered noodles, mashed potatoes or creamy polenta.


Many thanks to Isabel Freed, chef + owner of Wilder Condiments, for this amazing short rib recipe!

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bbq, featured box item, horseradish, ribs, Wilder Condiments