Pepo's Birthday Chimay-Glazed Short Ribs

When I told Pepo I was going to cook my way through the Zuni Cafe Cookbook, he jumped up and down and promptly opened the book to this recipe, declaring it his "birthday meal". Oh me, oh my! This is definitely decadent and just perfect for a special occasion. 

True to form, we went for gold serving them alongside buttermilk mashed potatoes and chard (the greenery - just to make ourselves feel better about the rest of the meal). The mustard is brilliant as a last step and totally makes the meal.

Short Ribs Braised in Chimay Ale

From Zuni Cafe Cookbook by Judy Rogers

Serves 4

About 2-1/2 pounds short ribs, cut across the bone into 2-inch wide bands (have the butcher do this for you)

Salt

1 to 2 tablespoons mild-tasting olive oil

1-1/2 pounds yellow onions (about 3 medium), sliced 1/4 inch thick

2 bay leaves

A few whole white peppercorns

A few sliced dried wild mushrooms, rinsed in warm water and coarsely chopped (optional)

Up to 1 cup Beef Stock or Chicken Stock

Up to 1 cup Chimay ale or similar Belgian-style ale or a mellow porter or stout

About 1/4 cup Dijon mustard

Trim and season the ribs:

(for the best flavor and succulence, do this step 1 to 2 days in advance, or at least a few hours ahead):

Trim most of the fat from the short ribs, but leave silverskin and touch sheathing around the bones intact. This will help keep meat succulent and will give body and character to the braise. Salt evenly all over (we use a scan 3/4 teaspoon sea salt per pound of meat). Cover loosely and refrigerate

Cook the ribs:

Warm the oil in a 3-quart sauté pan over medium heat. Wipe the pieces of meat dry. Brown the short ribs evenly and gently on the three meaty sides, about 4 minutes per side. Pour off excess fat.

Rearrange the meat bone side down in the pan. Add the onions, bay, pepper-corns, optional mushrooms, and equal parts stock and ale, porter or stout to come to a depth of about 3/4 inch. Bring to a simmer, cover and cook over low heat, until fork-tender, about 2 to 2-1/4 hours. (You can cook the braise in a pre-heated 300º oven if you prefer.) Check two or three times to make sure the liquid is barely simmering, and turn each piece of meat each time you check. When the meat is done, uncover, prop the pan at a slight angle, and leave to rest for about 5 minutes. 

Mustard topping/under the broiler:

Turn on the broiler.

Skim the fat that has collected at the lower side of the pan. Taste the juice and simmer as needed to concentrate the flavor. Salt as needed. Make sure each piece of meat is bone side down, then brush or smear the tops with the mustard. Set the pan under the broiler, about 5 inches form the element, to brown the mustard and glaze the surface of the onion stew, about 5 minutes.

Serve the short ribs very hot, mustard plaster up, with a spoonful of the syrupy sauce and onions.