1. Sprinkle the ribs with 1/4 teaspoons each of the salt and pepper. 2. In a large Dutch oven, heat the oil over medium-high heat and brown the ribs in batches. 3. Transfer to a plate. 4. Drain the fat from the pan and add the onion, carrot, thyme and remaining salt and pepper. 5. Cook over medium heat until softened, about 5 minutes. 6. Add the wine, broth and 2 teaspoons of the mustard. 7. Bring to a boil, scraping up any brown bits. 8. Add the tomatoes, breaking up with a potato masher. 9. Return the ribs and any accumulated juices to the pan and bring to a simmer. 10. Cover and braise in a 325 degree F oven for 2 hours. 11. Add the shallots. 12. Braise, covered, until the meat is tender, about 1 hour. 13. With a slotted spoon, transfer the ribs and shallots to a deep platter and keep warm. 14. Skim off the fat in the pan. 15. Bring the liquid to a boil and boil for 5 minutes. 16. Stir in the remaining mustard and pour over the ribs. ---------------------------------------------------------------------------
Nutrition
Ingredients
