Braised Short Ribs

Instructions

1. 01

   Preheat oven to 325°F. Place beef on a baking sheet; sprinkle with salt and pepper. Heat oil in a large Dutch oven over medium-high until shimmering. Working in batches, sear short ribs, turning occasionally, until deeply browned on all sides, 10 to 15 minutes. Return to baking sheet, reserving 2 tablespoons drippings in Dutch oven. Discard remaining drippings.

2. 02

   Add onion, celery, garlic, and bay leaves to Dutch oven; cook over medium, stirring often, until onion is lightly browned, about 8 minutes. Add tomato paste, and stir until vegetable mixture is coated, about 1 minute. Stir in broth, bourbon, molasses, Worcestershire, and 2 tablespoons of the mustard.

3. 03

   Nestle short ribs into Dutch oven, meaty sides down. Bring liquid to a simmer over medium. Cover and transfer to preheated oven; bake until short ribs are tender, 2 hours to 2 hours and 15 minutes.

4. 04

   Using a slotted spoon, gently transfer short ribs to a serving platter. Pour braising liquid through a fine mesh strainer into a large bowl or measuring cup. Gently press on solids to extract any liquid; discard solids. Skim and discard any fat. Stir remaining 1 tablespoon mustard into braising liquid. Transfer braising liquid to a bowl; spoon over short ribs just before serving. Garnish with herbs, if desired.