Ingredients

Here are the following ingredients:

• 3 lb (1.5 kg) thick-cut Boneless Beef Simmering Short Ribs (about 6)
• Salt and fresh ground pepper
• 2 tbsp (30 mL) vegetable oil
• 1 large onion, halved and sliced
• 3 cloves garlic, thinly sliced
• ¼ cup (60 mL) all-purpose flour
• 2½ cups (625 mL) reduced-sodium beef broth
• ¼ cup (60 mL) Dijon mustard
• 1 tbsp (15 mL) Worcestershire sauce
• 1½ tsp (7 mL) herbes de Provence
• 6 Kaiser buns, warmed and halved

Shopping List

Here are the following shopping items to buy:

• 3 lb (1.5 kg) thick-cut Boneless Beef Simmering Short Ribs (about 6)
• Salt and fresh ground pepper
• Vegetable oil
• 1 large onion
• 3 cloves garlic
• All-purpose flour
• Reduced-sodium beef broth
• Dijon mustard
• Worcestershire sauce
• Herbes de Provence
• 6 Kaiser buns

Method

Follow these cooking methods/directions:

1. Trim fat from meat, if desired. Pat dry with paper towel and season all over with salt and pepper to your taste. Heat oil over medium-high heat in Dutch oven or enamelled cast-iron roaster. Brown beef, in batches, for about 10 minutes or until browned all over. Transfer to a plate.

2. Drain off all but 1 tbsp (15 mL) fat from pot. Reduce heat to medium. Cook onion and garlic, stirring, for about 4 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Gradually whisk in beef broth, then mustard, Worcestershire and herbes de Provence. Bring to a boil, stirring and scraping up brown bits from bottom of pot. Return beef and accumulated juices to pot, turning ribs to coat with sauce.

3. Cover and bake in preheated 325°F oven for 1½ to 2 hours or until meat is fork-tender.

4. Transfer beef to a bowl and cover to keep warm. Skim fat from sauce. Strain the sauce through a sieve, if desired, and return to pot. Shred the meat with 2 forks, removing any fat. Pile the meat on the bottom half of a bun and ladle sauce over top; sandwich with bun top.