Braised Short Rib Crostini with Remoulade

Get this all-star, easy-to-follow Braised Short Rib Crostini with Remoulade recipe from Giada De Laurentiis

Directions For the short ribs: Heat the oil in a medium Dutch oven over medium-high heat. Sprinkle the short ribs evenly with the salt and add them to the pan. Sear well on all sides. This...

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless beef short ribs, cut into 4 pieces
• 1 1/2 teaspoons salt
• 1 carrot, peeled and roughly chopped
• 1 celery stalk, roughly chopped
• 1 onion, chopped
• 3 fresh thyme sprigs
• 1 bay leaf
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 cup beef broth
• 2 hard-boiled eggs, peeled (see Cook's Note)
• 1/4 cup chopped cornichons (about 7 cornichons)
• 1/4 cup mayonnaise
• 1 tablespoon capers, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 16 crostini (see Cook's Note)
• 4 cornichons, sliced thin, for garnish