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Beef Short Ribs with Green Peppercorns, Dijon Mustard and Rosemary

Ingredients

40 pieces	40 pieces	2-inch thick beef short ribs
		salt and pepper, to taste
2/3 cup	150 mL	vegetable oil
6	6	medium onions, halved and sliced
12	12	garlic cloves, halved and sliced
1 cup	250 mL	flour
9 cups	2.25 L	dark, rich beef stock
1 cup	250 mL	red wine
1 cup	250 mL	Dijon mustard
2/3 cup	150 mL	green peppercorns, drained well
2 tbsp	30 mL	dried rosemary

Instructions

1. Preheat oven to 450°F. Place short ribs in a single layer in 2 hotel pans; season with salt and pepper.
2. Roast short ribs 30-40 minutes. (This will render much of the fat away.)
3. Heat the oil in a wide-bottomed pot. Add the onions and garlic and cook until tender, about 5 minutes.
4. Stir in the flour until well combined. Slowly pour in stock and red wine, mixing steadily and bring to a boil.
5. Reduce heat to simmer. Whisk in the mustard, green peppercorns and rosemary.
6. When the short ribs have roasted 30-40 minutes, remove from the oven and drain away the excess fat. Reduce oven temperature to 325°F.
7. Season sauce with salt and pepper, then pour over the short ribs. Cover and braise for 1 1/2 hours, or until the meat is very tender and starting to fall off the bone. Skim any fat from the surface of the ribs before serving.

Servings: 20