It's Secret Recipe Reveal Day for Group B. I was assigned to Meagan from A Zesty Bite in Houston, TX. Meagan has an official taste-tester and a professional dishwasher! You'll have to go to her blog to see who it is.
The first thing I do when I get my assignment is to go to the blog, click on their recipe collection and open a tab for every recipe that I might want to make. Sometimes I have 10 tabs open! From there, I narrow it down until I find the final one. A few of the recipes I was interested in were Chile Rellenos Turkey Casserole, Rosemary Lamb Chops, and Baked Pecan Chicken.
What I kept coming back to though, was Meagan's recipe for Rustic Beef Short Ribs with Mustard Sauce. It sure looked good and I loved the idea of serving it with a Mustard Sauce. I changed the recipe up to suit what I had on hand and added a few things I like in a good stew and ended up with Pork Short Ribs with Mustard Sauce!
Thanks for the inspiration, Meagan! Take a look at the blog hop after the recipe to see what everyone else made!
Pork Short Ribs with Mustard Sauce
4 T flour1 tsp tsp salt
1 tsp black pepper
2 T olive oil
2# boneless pork short ribs, cut into 2-inch pieces
1 large onion, peeled and quartered
2 stalks celery, cut into 3-inch pieces
3 large carrots, peeled and cut into 3-inch pieces
1# mushrooms, cut into 1/4-inch slices
3 whole garlic cloves, peeled
1 bay leaf
1 c white wine
1 c water
4 T Worcestershire sauce
Put onion, celery, carrots, mushrooms, garlic, and bay leaf into a crock-pot.
In a small bowl, mix flour, salt, and pepper. Dredge meat in flour until coated on all sides. Shake off excess flour. Heat a skillet on medium-high heat and add olive oil. Place meat into a single layer in the pan and brown on all sides. You may have to brown meat in batches. When all meat has been browned, remove from pan and put into crock-pot.
To the crock-pot, add white wine, water, and Worcestershire sauce. Cook on high 4-5 hours, or low 8-10 hours.
In a small bowl, mix together the Mustard Sauce and refrigerate:
6 T plain yogurt
1-1/2 T Dijon
1 T chives, chopped