Depth of flavor is obtained through braising in this great recipe for Mustard-Glazed Short Ribs.
Ale-Braised Mustard-Glazed Short Ribs with French Fries
Print This Recipe Yield 4Source Inspired by Zuni CafePublished
Ingredients
- 2½ pound short ribs, cut into 3‑inch pieces
- 3 tablespoon salt, plus more as needed
- 3 large potatoes
- 3 large onions, peeled and roughly chopped
- 2 bay leaves
- ½ teaspoon whole black peppercorns
- 1 cup shitake mushrooms, roughly chopped
- 1 cup beef stock
- 1 cup belgian style ale
- 3 tablespoon dijon mustard
- 3 tablespoon honey
Directions
Trim most of the fat from the short ribs, but leave enough of the silverskin to keep the meat attached to the bone. Sprinkle all over with 3 tablespoons of salt. Cover and loosely refrigerate for two days.
Peel the potatoes and cut them into French fry size and shape of your liking. Add the cut potatoes to a large bowl and cover with water to soak. Cover the bowl and refrigerate until ready to cook.
Prepare the short ribs: Warm the oil in a medium-sized heavy bottomed Dutch oven set over medium heat. Wipe the pieces of meat dry. Brown the short ribs, about 4 minutes per side. Remove the short ribs to a paper towel lined tray. Pour off all but about 2 tablespoons of the fat.
Add the onions, bay, peppercorns, and mushrooms. Cook the mixture, stirring often until the onions begin to color, about 6 minutes. Lower the heat and return the short ribs, bone side down, to the pan. Add the stock and ale to the pan. Bring to a simmer, cover and cook until fork-tender, about 2 hours. Check the cooking often, turning each piece of meat each time. When the meat is done, uncover, and let it cool completely. Use a spoon to scoop off the fat as it rises to the surface or alternately, cover the pan and refrigerate over night. removing the congealed fat the next day.
Just before serving turn on the broiler. Remove the potatoes from the water and dry them thoroughly. Prepare the deep fryer by filling with peanut oil to the appropriate level. Heat the oil to 350 degrees F. Blanch the potatoes about 4 minutes then remove them from the oil and set them on a paper towel lined tray to drain. Bring the temperature of the oil up to 375 degrees.
Gently reheat the shortribs in their broth. Simmer to thicken the broth somewhat and concentrate the flavor while you finish the French fries.
Add the blanched potatoes to the heated oil and fry several minutes until golden brown and to your liking. Remove from oil and drain on a paper towel lined tray. Salt as needed.
When ready to serve remove each short rib to an ovenproof tray. Mix together the mustard and honey, then brush the tops of the meat with the mixture. Set the tray under the broiler, about 5 inches from the element, to brown the mustard and glaze the surface of the short ribs, about 5 minutes.
Serve the short ribs mustard side up, over a pile of the French fries. Spoon the reheated sauce over the top making sure to include some of the mushrooms and onions.
I’m all about streetfood, I think that’s one of the best ways to find out how a country eats. Now I have not seen too many mussel dishes as street food, and I am going to be on the lookout going for. Thank you so much for all the inspiration
I never saw these in Turkey! Looks like you could show the Turks a thing or two!
Loved this post and the story behind it! I’m a huge fan of mussels and have never seen them presented in this unique way! Great job Greg and good luck! You surely have my vote!
Another worthy contender-voted
As lovely as your photographs are, your memories of seeing these shellfish during your travels along the Dalmatian Coast are mesmerizing. Congratulations on your advancement in Project Food Blog. I’m eagerly awaiting your next challenge entry! Just voted!
Your pictures are gorgeous, as usual. Great post! You’ve got my vote.
I grew up with food left out in the heat of Texas, so you could say I have an iron stomach. When we travel it is about local and street food. Although about right now I am wishing a Taco truck would stop out side, but it ain’t happening and I have to come to grips…and grip another Jamon sammie…oh dry sammie whoas… I am voting for ya!
Love the rice, currants, cinnamon and dill. It must taste fantastic! Nice photo, too. You’ve got my vote.
It’s fabulous! Love the currants here and love the gorgeous presentation! Of course I voted for you!
Looks wonderful.
I’m always down for a history lesson as long as it’s about food (and I will say mussels are close to the top of my favorites). You get my vote.
I’ve been quiet lately, but have been observing from afar. 😉 Best of luck with PFB! You’re doing great so far — and this recipe/post/pics are all wonderful. I voted. 🙂
Awesome Job. The pic pulled me in and the wine pairing box on the left side is great and spot on. Here’s mine if you want to take a peek. http://www.foodbuzz.com/project_food_blog/challenges/2/view/1048
Heidi
So many things I love are in this post, mussels, Turkish food & street food ! Well done these look delicious and definitely bring back some good memories.
Good luck !
I am not a mussels fan but my buggy would love these. What a great take on this challenge — good luck Greg!
Love this method of mussel prep. The mussels like it too. Ever tried the Indian way of dusting them with garam masala and chili powder then frying them? So so good. You know you have our vote!
I love mussels! These sound delicious.
I’m kind of an adventurous eater as well. I’ve been pretty lucky to not get any bugs while eating street food (knock on wood).
Good luck on the competition! You got my vote.
I’ll trust your judgement, photos, and pallet! You know you’ve got my vote!
this looks delicious 🙂 Good luck with project food and you got my vote for this one! Feel free to drop by 🙂 Good luck and best wishes for making to the top !! WOOHOO
jen @ http://www.passion4food.ca
Of course I need to be quick because I must hop over and cast my vote for you now. Great looking mussels. Wonderful seeing you this weekend. Sorry we missed each other at the end. xo
I haven’t visited everyone, but you should win this contest!
These mussels look so good and I don’t even generally tend to love mussels! Lovely post — your description of Croatia has made me add another destination to my already-too-long travel list. Definitely voted!
Errrrr Mussels. I already voted for you before I came here. Rock on to round 3 Mr. Greg!
Hmmm, sweet mussels with nutmeg and cinnamon? Intriguing! And just looking at the delicious photos, I feel like I could just pop a couple in my mouth.
Lick My Spoon
I love mussels, and am very fortunate that here in New Zealand we have beautiful, big, fat, succulent green lip mussels, which would be perfect for stuffing in this way — I am SOOOO going to try this — like this week! Thanks for sharing it and good luck in round 2 — I’ll be voting for you 🙂
Sue
i imagine they don’t serve mussels on gold platters on the street, but that photo is very striking! you have our vote!
Snap.…. your photo and food presentation are the bomb! This is a really nice post Greg , i ♥ it! — vote has been cast! — megs
I love mussels but never had stuffed mussels, will have to try these. Great post and you got my vote. Good luck!
Mmm…You’ve got my vote (again) 🙂
wow great job, love Turkish food we were there in May and your brave on street food but Turkey was pretty clean, all the best will vote Rebecca
Wow, this really looks fantastic. Job well done, indeed!!!
lovely. Voted.
(Here is my post: http://www.foodbuzz.com/project_food_blog/challenges/2/view/869)
Great post! I LOVE mussels, and this looks so flavorful. I voted for you!
Good luck!
Wow, these certainly don’t look like street food. I could eat a dozen!
These mussels look delicious! I love the pairing of the warm spices with fresh dill–sounds lovely. You got my vote 🙂
Being Spanish, I adore stuffed mussels. I’m interested in the sweetness of this variation. I read over at Mardi’s place that you prepared, shot, and wrote this in one day! Wow… you have my vote for sure! Beautiful presentation!
Good luck and great mussel recipe!
Greg,
These mussels look wonderful, and the presentation is off the hook!
Bon appetit!
CCR
=:~)
Great post! I never thought of mussels as street food but I guess in Turkey they do. Looks and sounds delicious! Best of luck in PFB! And by the way, thank you for your nice note in my blog.
Just voted for your second round entry. This puts mine to shame! You are becoming my new favorite food blog. Good luck!
Just got back from voting. Ugh, the waiting…the lines… Ah, I kid. Good luck this round!
That is some fancy street food!
That’s a winner for sure Greg. Congratulations on moving to the next challenge and best of luck in the competition.
Sam
I love that the familiar can be morphed into something exotic. You have my vote Sippity.
Sexy.
P.S. I am not a robot.
This dish was possibly the best street food experience I ever had, outside China. I think I ate about 26 in one go. The street vendor selling them had them cooking gently on a little portable charcoal brazier — is this usual? It added a smoky depth to the other flavours — fabulous, cheap, memorable. I felt like a king even though I was backpacking on a shoestring.
The best part of all this PFB is reliving favourite food memories, AND getting the recipes too!
Cheers!, Fiona
Why did you have to use so many step-by-step photos, huh? Why?
Anyyyyway. I’m a little skeeved by mussels, but I want to speak to you about eating street food. See, during my many travels abroad, I have learned to seek out street food and hole in the wall local restaurants. The thing is, it has exacted its revenge on me MANY many times; but I just can’t STOP. It tastes so good–so much better than the places designed for tourists. I get all anal and make sure my food is completely hot (I’ll only eat cooked food at these places); if the water is not drinkable, I’ll wipe off any utensils (or avoid); I even try to watch how they’re handling the food. I’m as careful as I can be while still flouting the ‘rules.’ Why do you rarely get sick from it, yet I end up on Cipro and Pepto? Sigh.
Dang…there’s ppl who don’t like street food? Crazy folks!! But this post oughta change their mind!
I’ve never been to Turkey, but Istanbul — it’s history and cuisine, is at the top of my list. And, if the mussels look as gorgeous as what you’ve presented here — I would have no problem eating them off the street! I am absolutely certain you will make it to the next round!
I love mussels and this looks like an amazing (and beautiful!) way to serve them. Fabulous job on challenge #2!
Wow, those mussels look delicious indeed. I’ve never had them stuff like this but the recipe makes a lot of sense. I bet they’re delicious! This post should get you cruisin’ to Round 3! Nicely done.
Excellent, as usual. I think I forgot to hit “save” before leaving this page earlier so my comment didn’t come through. You’re probably tired of all my praise by now anyway. Thanks for the reminder that I want to see Croatia someday through this new-to-me mussel dish. You’re on your way to challenge 3!
Damnnnn the competition is getting hotter and hotter!
Best of luck!
Wow. That about sums it up!! Other than the fact that I really, REALLY want to try some of these gorgeous mussels with a bottle of wine. Good luck!!!
These look absolutely wonderful! I haven’t made mussels since I went to Spain when I was 18, and these look like they may break my no-mussel streak. I love that you thought outside the box and went with something different. Great job!
Lovely pictures. I have actually eaten this in turkey. it wasn’t as pretty but probably as good…
For someone who doesn’t like the dslr look, you sure do have a knack for it! Images look great!
I would definitely make this dish for a dinner party! I always wonder what to do with all the silver we have. The best of luck, although I’m sure you’ll make it to the next round!
Can you imagine buying shellfish on the streets here? Yet, I’d do it in a flat second in Europe. I adore your gorgeous pictures, such style and you’ve made elegance have whimzy. Great post!
We both did something Turkish! (great minds…etc) I adored this post- awesome job! Not to mention- I heart mussels and street food. 🙂 Best of luck to you~ you have my vote for this.
These are just wonderful–it’s so cool how a simple dish can pick up different variations as it meanders its way across continents. What a great example of this.
Time to run to my fish monger for some mussels! Whoa! I’ll have the song “Instanbul” playing in my head. Now I want to go to Turkey…or Croatia. Either will do! Thanks for the inspiration.
I love street food, especially creative street food, and this looks amazing. Good luck!
Very elegant presentation in a silver chalice. I don’t imagine that’s the way the street vendors sell it. 🙂 This is definitely a preparation new to me because I would have never thought of using those spices or currents with mussels. Yes, I am loving this challenge and reading everyone’s entries. You don’t fail. I’m sure you’ll move on!
I am not a fan of mussels, but Mr. B would love this dish. Congrats for moving on to part 2 of the challenge!
One of my most favorite foods in the whole world.
This looks gorgeous..even my mussel hating husband (I know I know) thought they looked great! Yum yum! Good luck in Round 2.
I want a bite! 🙂
…can I just say that I’m feeling mussel-bound 😀
Lovely job Greg and, you’re right, this is classic Sippity Sup, which makes it doubly appropriate for the challenge at hand!
Wow! Greg, this recipe sounds and looks so appealing. I either need to get some of your leftovers or get on the next plane smoking to Istanbul! 😀 Cheers, Michael.
I dont know what streets you hang out on but next time you go take me with you.…
One of the great pleasures of living in Bulgaria is the close proximity to the culinary delights of Turkey! I don’t know how I missed this dish during my travels to Istanbul. I know now the next time I make it their I am hunting down these mussels. Great post! Good luck with round 2!!!