Prepare yourself for a culinary journey that transforms humble beef short ribs into a mouthwatering masterpiece that will have your family and friends begging for seconds! These Slow Cooked Mustard Short Ribs are not just a meal, they're an experience - a perfect harmony of tangy Dijon mustard, sweet brown sugar, and melt-in-your-mouth tender beef that promises to elevate your home cooking to restaurant-quality deliciousness.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 1/2 cup Dijon mustard
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 onion, chopped
- 2 cloves garlic, minced
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels to ensure proper browning.
- Season short ribs generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- In a large skillet over medium-high heat, sear the short ribs until golden brown on all sides, approximately 3-4 minutes per side. This step helps develop rich, deep flavor and creates a nice caramelized exterior.
- While ribs are searing, prepare the sauce by whisking together Dijon mustard, brown sugar, apple cider vinegar, and Worcestershire sauce in a mixing bowl until smooth and well combined.
- Place chopped onions and minced garlic in the bottom of a slow cooker, creating a flavorful base for the ribs.
- Transfer seared short ribs to the slow cooker, arranging them on top of the onions and garlic.
- Pour the prepared mustard sauce evenly over the short ribs, ensuring each piece is well-coated.
- Cover slow cooker and cook on low setting for 8 hours, allowing the meat to become tender and absorb the rich, tangy flavors.
- Once cooking is complete, carefully remove ribs from slow cooker and let rest for 10 minutes before serving.
- Optional: Strain and reduce remaining sauce in a saucepan for a more concentrated glaze if desired.
- Serve hot, spooning additional sauce over the ribs and pairing with mashed potatoes, roasted vegetables, or creamy polenta.
Tips
- Temperature Matters: Always bring your short ribs to room temperature before cooking to ensure even heat distribution and more consistent results.
- Searing is Crucial: Don't skip the searing step! This technique locks in flavor and creates a beautiful caramelized exterior that adds depth to your dish.
- Fat is Flavor: Choose short ribs with good marbling for maximum tenderness and rich taste.
- Low and Slow is the Secret: Resist the temptation to rush the cooking process. Eight hours on low heat will break down tough connective tissues, resulting in incredibly tender meat.
- Sauce Reduction Hack: If you want an even more intense flavor, reduce the remaining sauce in a saucepan after cooking to create a glossy, concentrated glaze.
- Make Ahead Friendly: These short ribs actually taste even better the next day, so don't hesitate to prepare them in advance for stress-free entertaining.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 12g
Protein: 45g
Fat: 38g
Saturated Fat: 16g
Cholesterol: 140mg
