April 16, 2012

Pork Short Ribs with Mustard Sauce

Secret Recipe Club

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 flour
1 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


  1. Oh, wow! First, I LOVE that plate. It's gorgeous. I'd have to pick the same recipe that you did. It looks fantastic. I never underestimate the power of cooking with mustard. This is completely drool worthy, so I'm pinning it! Beautiful job, Karen.

  2. The food looks great and your dish is gorgeous!

  3. Hi Karen,
    What a lovely presentation for your awesome Pork Short Ribs with Mustard Sauce. We would really enjoy this recipe! It is fun cooking with you in the SRC!
    Miz Helen

  4. Mmm, these look great :) and I agree with the posts ahead of me, your plate is gorgeous!!

  5. If it has ribs in the title I know I'd love it! I adore your plate!

  6. Yum! I love short ribs and these look great! Awesome pics too! I'm stopping by from SRC but be sure to stop by Seasonal Potluck this month. We have peas AND rhubarb link parties open! We'd love if you'd share any recipes you may have http://bit.ly/H9XJGB

  7. You definitely picked a winner with this recipe! I love the photos! They really capture the rustic quality of the dish.

  8. Meagan's got so many great recipes, I can see how it's hard to choose. Looks like you picked a winner though!

  9. this dish looks fabulous! bookmarking it!

  10. I'm so glad you picked this dish and its healthy! Great write up thanks!

  11. first of all your pictures are amazing and second the short ribs look delicious

  12. I have never prepared pork short ribs;these really look like something we would really enjoy.


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