Beef Short Ribs with Honey Dijon Mustard Glaze

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.