Recipe(tried): Braised Short Ribs with Dijon mustard

Hi Jerry - Don't let the short list of ingredients fool you -- I made this recipe last month and it was absolutely delicious.

I have to admit that I cheated slightly and used only 2 cups wine and reduced it to the 1 cup. I also braised the ribs in a low oven instead of the stovetop, but you could certainly use your crockpot. The key to whatever method you use is that the temperature must be quite low (there isn't a lot of liquid in the recipe, so the low temp is vital).

Hope this helps!

BRAISED SHORT RIBS WITH DIJON MUSTARD
from Daniel Boulud's "Caf Boulud Cookbook"

4 cups dry red wine
4 lb beef short ribs (or flanken)
10 shallots (10 oz), trimmed, halved if large
3 tablespoons coarse-grain Dijon mustard, or to taste
6 plum tomatoes, halved lengthwise

Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.

While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long). Season well with salt and pepper.

Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch. Transfer browned ribs with tongs to a bowl.

Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring. Transfer with a slotted spoon to another bowl.

Stir wine and mustard into juices in pot. Add ribs and simmer, covered, 1 3/4 hours.

Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.

Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid. Season sauce with salt, pepper, and mustard to taste and pour over ribs.

Makes 4 servings.