Smith Family Weblog

Some of the best recipes I’ve tried in the last few years have come from the Williams-Sonoma catalog. This recipe for black pepper and mustard braised short ribs is no exception.

It’s a slow cooker recipe, which always draws my eye—I love coming home to prepared dinner, and unless I decide to bring on a stay at home mom, the Crock-Pot is really my only option. My 10 year old model leaves a bit to be desired, though, with its two settings (hot and hotter) and lack of a timer. So, most recipes need to be started at noon, not at 8 am when I leave the house. So much for convenience…

This recipe, with bourbon, mustard and honey, made me decide to try braising ribs the traditional way—in the oven. I baked the ribs for two hours at 325, and they were quite tender. The pureed sauce tastes very rich, but is in fact relatively light and full of vegetables.

Give it a try!