I have to admit that beef short ribs are one of my favorite cuts of meat. Once upon a time, beef short ribs (with bone) used to also be a very economical cut of meat, but alas, those times are long gone. The only saving grace is that the bones will be saved for a future stock. But, as for the meat itself? I can only describe it as unctuous, beefy, sublime. This is definitely a meat that benefits from a low and slow cooking.
First off we have the ingredients for the saute. Sort of. Hey, I haven't even had my morning coffee yet; what do you expect?
Um, yeah, anyway... we have two packages of beef short ribs, complete with bones. In addition, kosher salt, yellow onions, black pepper and garlic cloves are standing by. Just in case the sleep-deprived woman needs them.
And now we sear. And no, we are not trying to seal in the juices. Instead, we are creating flavor, via the Maillard Reaction.
At any rate, I have gathered these ingredients for the sauce du jour: classic yellow mustard, black pepper, white wine vinegar, whole grain Dijon mustard and sugar. This was mixed with some sliced garlic cloves to taste.
And the beef short ribs are still searing. This is not a difficult step, folks. In fact, I was quite busy with other aspects of the dish while the beef did its thing. Why do TV cooks pretend that this is so hard? I'm looking at you, Ina Garten.