Best Mustard Crusted Beef Ribs Recipes

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HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER



Honey-Mustard Glazed Ribs in Oven and Broiler image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

1/2 cup apple cider vinegar
2 tablespoons light brown sugar
1/3 cup clover honey
3 heaping tablespoons Dijon mustard
Salt and freshly ground black pepper
2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
4 tablespoons canola oil
Salt and freshly ground black pepper
1 cup soy sauce
4 cups water
2 to 3-inch piece ginger, skin on and sliced

Steps:

  • Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
  • Preheat the oven to 500 degrees F.
  • Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
  • In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
  • Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

MUSTARD GLAZED BEEF SHORT RIBS



Mustard Glazed Beef Short Ribs image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 16

4 pounds beef short ribs
Salt and pepper
1 tablespoon olive oil
1 tablespoon whole butter
1 large onion, chopped
2 carrots, chopped
1 celery stalk, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon ground cumin
12 ounces dark beer
3 cups beef stock
2 tablespoons each of rosemary, thyme and oregano tied in a bouquet garni of cheese cloth
1/2 cup pommery mustard
2 tablespoons honey

Steps:

  • Preheat oven to 350 degrees.
  • Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
  • Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
  • Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
  • Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
  • Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
  • Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
  • Serve with the cooking/braising liquid in a sauce boat.

MUSTARD-CRUSTED BEEF RIBS



Mustard-Crusted Beef Ribs image

Make and share this Mustard-Crusted Beef Ribs recipe from Food.com.

Provided by loof751

Categories     Meat

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

5 lbs beef ribs
1/2 cup dry white wine
1/4 cup Dijon mustard
1 cup breadcrumbs
2 tablespoons chopped green onions
1/4 cup unsalted butter
1/4 cup flour
1/2 cup beef broth
1 tablespoon beef bouillon granules
1/2 cup whipping cream
salt and pepper

Steps:

  • Season the ribs with salt and pepper. Place on a greased rack on a roasting pan and bake at 450 degrees for 30 minutes.
  • Turn the ribs and bake at 300 degrees for 30 more minutes. Remove from oven. Reduce oven temperature to 200 degrees.
  • Mix Dijon mustard and wine in a small bowl. Coat the ribs with this mixture and sprinkle with breadcrumbs.
  • Bake at 200 degrees for 1 hour.
  • Saute the onions in the butter in a small saucepan until onions are translucent.
  • Add the flour and stir until combined.
  • Stir in the broth and the beef granules. Simmer until thickened, stirring constantly.
  • Add the whipping cream and mix well. Simmer just until heated through, stirring constantly.
  • Spoon sauce over ribs to serve.

Nutrition Facts : Calories 1510, Fat 127.4, SaturatedFat 55.4, Cholesterol 319.7, Sodium 508.3, Carbohydrate 19, Fiber 1.3, Sugar 1.7, Protein 64.8

MUSTARD-SEED-CRUSTED PRIME RIB ROAST WITH ROASTED BALSAMIC ONIONS



Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions image

Provided by Jill Silverman Hough

Categories     Beef     Mustard     Onion     Roast     Christmas     Dinner     Vinegar     Christmas Eve     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

1/2 cup crème fraîche
1/2 cup heavy whipping cream
1/4 cup prepared white horseradish
1 cup plus 1 teaspoon dijon mustard, divided
4 medium onions, cut into 3/4-inch wedges with some core attached
5 very large shallots (about 1 pound), quartered through root end
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)
4 garlic cloves, minced
1 9 1/2-pound bone-in standing prime rib roast, trimmed
2 tablespoons yellow mustard seeds
1/4 cup brandy
2 cups low-salt beef broth
Chopped fresh italian parsley

Steps:

  • Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks. Fold in horseradish and 1/3 cup mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Rewhisk before serving.
  • Preheat oven to 450°f. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle roast lightly with coarse salt and generously with pepper. Stir 2/3 cup mustard and garlic in small bowl; rub over roast. Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F.
  • Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into center registers 120°F, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.
  • Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary, increase oven temperature to 450°F and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.
  • Place roasting pan over 2 burners on medium-high heat. Add brandy; stir 30 seconds. Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 1 1/4 cups jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.
  • Slice roast; arrange on platter. Spoon onions around roast. Sprinkle parsley over. Pass dijon crème fraîche and jus alongside.
  • What to drink:
  • The king of roasts meets its match in the king of wines. Dijon mustard's pleasant sharpness softens Cabernet's big tannins. With the roast, try the ROBERT MONDAVI 2006 CABERNET SAUVIGNON OAKVILLE (California, $45). The wine's spice and blackberry flavors are perfect with the beef.

HONEY MUSTARD RIBS RECIPE BY TASTY



Honey Mustard Ribs Recipe by Tasty image

Here's what you need: baby back ribs, French's honey mustard, butter, honey, French's honey mustard, cayenne, McCormick ® Paprika, garlic powder, salt

Provided by Griffin Bohen-Meissner

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

1 rack baby back ribs, membrane removed
⅓ cup French's honey mustard
2 tablespoons butter
¼ cup honey
1 tablespoon French's honey mustard
½ tablespoon cayenne
½ tablespoon McCormick ® Paprika
1 teaspoon garlic powder
1 teaspoon salt

Steps:

  • Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
  • Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
  • Brush French's Honey Mustard on both sides, covering all areas. Fold foil over ribs to form an enclosed packet. Use a knife to poke a few venting slits in each foil pack.
  • Place foil-wrapped rack on grill, close lid, and cook for 1-2 hours, until ribs are tender but not falling apart.
  • Glaze: Melt butter in a small saucepan over low heat. Add in the rest of the ingredients and whisk well. Let glaze simmer for 2-3 minutes. Remove from heat.
  • Unwrap the foil and spread the glaze all over the ribs.
  • Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10-15 minutes.
  • Remove from grill, then let cool for 10 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 586 calories, Carbohydrate 28 grams, Fat 43 grams, Fiber 0 grams, Protein 19 grams, Sugar 25 grams

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