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Glazed short ribs with mustard-Cognac sauce

Glazed short ribs with mustard-Cognac sauce
Gina Ferazzi / Los Angeles Times

You hear Eric Greenspan before you see him, whether he's running the floor at his year-old Melrose Avenue restaurant, the Foundry, or now, cooking for Hanukkah with his mother at her place on a tree-lined street in Woodland Hills. Mother ... Read more

Total time: 1 hour, plus 4 hours braising time | Serves 4
  • 2 pounds boneless beef short ribs
  • Kosher salt
  • 1/4 cup oil
  • 1 medium carrot, diced
  • 1 large onion, diced
  • 1 bay leaf
  • 3 sprigs of thyme
  • 2 cups red wine
  • 1 quart veal stock
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1/2 cup Cognac

Step 1Season the short ribs all over with 1 teaspoon salt.

Step 2Heat the oil in a large, heavy-bottom, lidded skillet over high heat until shimmering, about 1 to 2 minutes. Add the short ribs and sear until browned, 2 to 3 minutes per side. Add the carrot and onion to the pan and saute until tender and slightly browned, several minutes. Add the bay leaf, thyme and wine and bring to a simmer. Cook until the wine is reduced by two-thirds, about 10 minutes.

Step 3Add the veal stock and bring to a simmer. Return the short ribs to the braising liquid, cover the pan and bring to a gentle simmer. Braise the ribs, turning occasionally, until tender, about 4 hours, taking care to keep the liquid at a gentle simmer (not a boil).

Step 4While the ribs cook, place the cream in a small, heavy-bottomed sauce pan. Heat to a gentle simmer, and cook several minutes, stirring frequently, until the cream is reduced by half, taking care that the cream stays at a simmer and avoiding curdling or scorching. Remove from the heat. Stir in the mustard.

Step 5In a separate small pan over low to medium heat, bring the Cognac to a gentle simmer. Simmer until it is reduced to about 3 tablespoons. Stir it into the cream. Season to taste with salt. Reserve in a warm place until the short ribs are ready.

Step 6When the short ribs are tender, remove the meat from the braising liquid. Strain the braising liquid from the pan into a bowl or large measuring cup, then return it to the braising pan and bring it to a simmer over medium-high heat. Cook until the liquid thickens to a sauce consistency, several minutes. Return the short ribs to the pan and brush the meat lightly with the sauce to give it a shimmer. Remove the meat to a platter and serve with the mustard-cream sauce.

Note: Adapted from Eric Greenspan.

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