Braised & Whole Grain Mustard Glazed Short Ribs

Preheat oven to 350°F

Pour beef stock and orange juice into a roasting pan just large enough to hold the short ribs. Add ribs to stock mixture.

Sprinkle ribs with onion, celery and orange pieces, along with thyme and mustard seed. Ensure liquid just submerges the ribs, adding more beef stock or water if necessary.

Cook covered, on middle oven rack, 3 hours or until tender. After 2 hours, remove 3/4 cup of braise liquid and replace with more beef stock or water. Set aside braise liquid for glaze.

Saute onions, mushrooms and garlic in the butter. Once mushrooms are cooked, add red wine, braising liquid, orange juice concentrate, horseradish, mustard, honey and brown sugar. Mix cornstarch with cold water and slowly add to sauce, stirring continuously. Cook until slightly thickened then strain sauce, reserving mushroom mixture for later. Return glaze to pan and simmer until it is medium thickness, stirring frequently. Season glaze with salt and pepper to taste.

To glaze ribs, remove from roasting pan and remove bones and extra fat remaining on meat. Place ribs on a sheet pan and baste with the glaze. Broil ribs until lightly caramelized. Combine any remaining glaze with reserved mushroom mixture into a sauce to serve with side dishes.