Cook the Book: Braised Short Ribs with Dijon Mustard

Ingredients

• 1 (750-ml) bottle dry red wine
• 4 pounds beef short ribs, cut into 2 1/2-inch lengths by the butcher
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 10 shallots, trimmed, leaving the root ends intact, and halved lengthwise
• 3 tablespoons whole grain Dijon mustard
• 6 plum tomatoes, halved lengthwise

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