Bourbon-Braised Short Ribs

This simple beef is even better the next day. Serve one or two short ribs per person.

ACTIVE 40 MIN. TOTAL 2 HOURS, 40 MIN.

SERVES 6 TO 85 b. beef short ribs about

8 to 10 short ribs) 1/2 Tbsp. kosher salt

1 tsp. black pepper

3 Tbsp. canola oil

1 yellow onion, finely chopped 1/2 cups)

4 celery stalks, finely chopped 1 cup)

4 garlic cloves, peeled and smashed

3 dried bay leaves 2 Tbsp. tomato paste

21/2 cups lower-sodium beef broth

1 cup bourbon

3 Tbsp. molasses

2 Tbsp. Worcestershire sauce

3 Tbsp. whole-grain mustard, divided Chopped fresh tender herbs such as parsley or tarragon)

1. Preheat oven to 325°F. Place beef on a baking sheet; sprinkle with salt and pepper. Heat oil in a large Dutch oven over medium-high until shimmering. Working in batches, sear short ribs, turning occasionally, until deeply browned on all sides, 10 to 15 minutes. Return to baking sheet, reserving 2 tablespoons drippings in Dutch oven. Discard remaining drippings.

2. Add onion, celery, garlic, and bay leaves to Dutch oven; cook over medium, stirring often, until onion is lightly browned, about 8 minutes. Add tomato paste, and stir until vegetable mixture is coated, about 1 minute. Stir in broth, bourbon, molasses, Worcestershire, and 2 tablespoons of the mustard.