Bargetto Winery

Recipes & Pairings

Beef Short Ribs with Honey Dijon Mustard Glaze

by Greg Flores

Tender beef short ribs are slowly simmered with onions, carrots, celery, and Bargetto Dolcetto until deeply flavorful and fork-tender. Finished with a sweet and tangy glaze of Dijon mustard, honey, and fresh lemon juice, the ribs are briefly roasted to caramelize the glaze and create a delicious contrast to the rich beef. Serve with creamy mashed potatoes and steamed broccoli.

Fact Sheet
Prep Time
10 minutes
Cook Time
3 hours 5 minutes
Difficulty
Easy
Servings
4
Cook With
Regan Vineyards Dolcetto

Primary aromas of tobacco, rhubarb, and cedar wood fill the nose of this deep red wine. Secondary aromas of black pepper, potpourri, and cranberry appear as the wine is consumed. This wine is full bodied with a vibrant acidity and big tannin structure.

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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

Directions

  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.

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