By Greg Flores
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel.
Ingredients:
For Ribs:
8 beef short ribs (4-5oz.each)
2 onions(chopped)
1 carrot (peeled and chopped)
2 stalks celery (chopped)
1 cup BARGETTO Dolcetto
For Glaze:
1/4 cup dijon mustard
4 T. honey
1 T. lemon juice
Procedure:
1. Combine ribs, onions, carrots, celery and Dolcetto in a large pot and cover with water.
2. Bring to a boil.
3. Reduce heat and simmer for 3 hours.
4. Remove ribs from water and let rest at room temperature.
For Honey Mustard Glaze:
1. Preheat oven to 375°
2. Combine all ingredients in a bowl and whisk until combined.
3. Lightly brush top of each short rib with the glaze.
4. Place short ribs in oven for 5 minutes.
5. Serve with broccoli and mashed potatoes.
Serves 4.