Serves 6 to 8.

Note: You can cook this dish up to 2 days ahead. Let cool, cover and refrigerate. Return to the pot and reheat slowly over low heat, stirring often, until hot and bubbly. From "Everyday to Entertaining," by Meredith Deeds and Carla Snyder.

• 4 lb. beef short ribs, cut into 1-rib pieces

• Salt and freshly ground black pepper

• 1 tbsp. olive oil

• 2 onions, chopped

• 4 garlic cloves, minced

• 11/2 c. dry, full-bodied red wine, such as zinfandel

• 1 (28 to 32 oz.) can whole tomatoes with juice, coarsely pureed in blender

• 11/2 c. beef broth or stock

• 3 tbsp. Dijon mustard


Pat short ribs dry and season with salt and pepper.

In a large heavy Dutch oven, heat oil over medium-high heat. Working in three batches, brown ribs on all sides, about 10 minutes per batch. Make sure you don't overcrowd the pot or the ribs will not brown properly. Adjust heat and add more oil as necessary between batches. Transfer ribs to a large plate.

Reduce heat to medium. Sauté onions for about 8 minutes or until they begin to brown. Add garlic and sauté for 1 minute. Add ribs and any accumulated juices, wine, tomatoes, stock, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce heat and simmer, partially covered, for 2 to 21/2 hours or until meat is very tender and falling off the bone. Taste and season with more salt, pepper and mustard to taste, if necessary.