Skip to main content

Chef Megan Mitchell

Online Cookbook

Rosemary and Mustard Braised Short Ribs

  • Serves: 7
  • Complexity: medium
  • Print
Rosemary and Mustard Braised Short Ribs


  • 5 pounds bone-in short ribs, about 14 ribs
  • Kosher salt, for seasoning
  • 1-2 tbsp. extra virgin olive oil
  • 5 medium carrots, scrubbed clean and cut into 1/2-inch dice
  • 3 celery stalks, 1/2-inch dice
  • 2 medium yellow onions, 1/2-inch dice
  • 1/4 cup tomato paste
  • 2 cups cabernet sauvignon
  • 8 thyme sprigs
  • 5 flat leaf parsley sprigs
  • 4 garlic cloves, smashed
  • 4 bay leaves
  • 1/4 cup finely chopped rosemary
  • 1/4 cup whole grain mustard
  • 2 tbsp. dijon
  • 1 tbsp. mustard powder
  • 4 cups low sodium beef broth
  • 1/4 cup roughly chopped flat leaf parsley


  1. Preheat oven to 350F.

  2. Liberally season the ribs with salt.

    Bring a large dutch oven up to heat over medium. Drizzle in 1-2 tbsp. of EVOO and working in batches, sear the ribs until golden brown. Remove to a sheet tray or plate.

  3. Add the carrots, celery and onions to the pot and sauté for 10 minutes or until softened. Liberally season with salt and pepper. Add in the tomato paste and cook for 2 minutes then with the heat on medium high, add in the red wine and cook until reduced by half, about 10 minutes.

  4. Turn the heat to low and add in the thyme, parsley, garlic, bay leaves, rosemary, whole grain mustard, dijon and mustard powder and a large pinch of salt and pepper. Stir together then add the ribs back in along with any juices. Lastly add in the beef stock and stir.

  5. Remove from heat, cover and place in the oven to braise for 2 hours and then remove the lid and braise for 30 minutes more.

  6. To serve tong the ribs out onto a large platter and then pour the sauce over. Garnish with the chopped parsley and serve with mashed potatoes or my cauliflower mash.

    Recipe Courtesy of Megan Mitchell

Leave a comment

Please login to leave a comment.