The Recipes

Mustard-glazed Short Ribs with Brussels Sprouts Salad

In the fall and winter months, Brussels sprouts get made a lot... roasted, or cooked in the almighty bacon grease.  Just like asparagus and other veggies, Brussels sprouts are amazing as a raw salad - especially to compliment something like a slow-cooked meat dish.  It basically eliminates the need for fresh herbs or a gremolata on top of the short ribs - the brightness of the salad cuts through the fatty goodness of the meat.

Short ribs fall in the must-cook-for-a-log-time category, so get this one going as soon as you get home.

Mustard-glazed Short Ribs with Brussels Sprouts Salad


- 2 bone-in short ribs (or one cut in half by your butcher)
- 1 T. dijon mustard
- 1 T. soy sauce
- 1/2 c. flour
- 1 carrot, peeled and diced
- 1 clove garlic, minced
- 1 celery rib, diced
- 1/4 onion, diced
- 2 bay leaves
- pinch of red pepper flakes
- 1 bundle of herbs, such as rosemary and thyme
- 1/2 c. white wine
- 1-2 c. chicken or beef stock
- 1 pomegranate, or 1 container of pomegranate seeds
- 1 T. spiced nuts or nuts of  your choosing, chopped
- 5-6 Brussels sprouts, finely chopped
- 1 T. balsamic vinegar
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

In a large dutch oven or other oven-safe dish, heat 1-2 T. of oil.  Whisk together the mustard and soy and slather it over the short ribs.  Coat the short ribs in the flour, tapping off any excess and season them with salt and pepper.  Add them to the pot, cooking them for 2-3 minutes per side, allowing a brown crust to form.  Remove them and set them on a plate.

Add the carrot, onion and celery to the pot, season with salt, and let them cook over medium heat for 5-6 minutes.  Stir in the garlic and red pepper.  Next, add the wine, scraping the bottom of the pot with a wooden spoon.  Once the wine reduces by half, add in the stock, bay leaves, and herb bundle.  Nestle the short ribs back into the pot.  Make sure the liquid comes up 3/4 of the way of the ribs.

Transfer to the oven and bake for 2 1/2 hours.

When you slice the Brussels sprouts, cut off the rough bottoms, then halve them.  Slice into semicircles.  In a small bowl, add the vinegar.  Whisk in 1-2 T. of olive oil and season with salt and pepper.  Add the sprouts, nuts and pomegranate seeds.  Plate the short ribs with a little bit of the sauce, discarding the bay leaves and herb bundle.  Top with the salad and serve.