Short Ribs With Creamy Mustard Sauce
3 lb Beef Short Ribs
1/2 Onion Chopped fine
1 c Beef Broth, Plus More As Needed
1/2 c Heavy Cream, Or More
2 Tbsp Dijon or other good mustard
Salt And Pepper
1 pound of red potatoes, quartered unless really small, then half them
Heat a large pan (not nonstick) over medium high heat. Pat dry your ribs and season them with salt and pepper. Put a thin layer of oil on the bottom of the pan. Just enough to barely coat it. Place the ribs on the pan and don't move them for at least 3 minutes. They should be clinging to the bottom of the pan and getting really brown. The picture is of the browning process because I think it's important to get right. I let mine go for about 4 minutes, but since all stoves are different, I say err on the side of caution . Repeat this on every surface you can. Use a bulb baster when there is too much fat accumulating in the bottom. ( you can deposit this fat in to a bowl and reserve.*)
Once every side is really good and brown, remove to a plate. (they will not be done) When the ribs have all been moved to the plate, use the baster to remove all but a couple of tablespoons of fat. Sauté the onion quickly until nice and soft. ( you could also throw in some minced garlic here and stir for 30 seconds.) Add the beef broth and scrape up the brown bits on the bottom of the pan. Return the ribs to the pan, reduce the heat to low and cover. I cook these for 2 hours. A half hour before the meat is done, add the potatoes and cook until they are tender. The meat needs to fall off the bone. If the potatoes need a little longer, it won't hurt the meat. Here you have two choices: serve now or tomorrow. (tomorrow is preferable if you want a lower fat sauce and meat that holds together more) If tomorrow, let the meat cool enough to handle. When it is, remove the bones and any connective tissue and place in the fridge. Take the liquid in the pan and place in the tallest, and most narrow container you can to put it in the fridge too. Then tomorrow, (or later that day, the meet just needs to have cooled) make the sauce and heat the meat as directed next. To make the sauce: skim off a good portion of the fat on the surface of the liquid. (the chilled liquid will have a solid layer of fat you can remove. Save it!* Warm the liquid in a large pan. Stir in the mustard. (Warm the meat in the sauce now if it was cold) Add the cream. When the mustard and cream have mixed thoroughly with the pan liquid cook, uncovered on medium (or medium low depending on your stove) until the meat is warmed though and the sauce has thickened slightly. The reason the next day is preferable is not only is it easier to remove the fat, but the nature of this cut of meat is to fall apart after the first cooking, but once you cool it and warm it, the meat will hold together.
* this beef fat is really tasty and can be used to cook lots of things in. Eggs the next day is what I usually do but the possibilities are endless. It can be stored in the freezer until you need it. Just break off a piece when you need it.