{"id":799,"date":"2014-10-16T15:54:29","date_gmt":"2014-10-16T22:54:29","guid":{"rendered":"http:\/\/bargetto.com\/?p=799"},"modified":"2014-10-16T15:54:29","modified_gmt":"2014-10-16T22:54:29","slug":"beef-short-ribs-with-honey-dijon-mustard-glaze","status":"publish","type":"post","link":"https:\/\/bargetto.com\/chaucers\/beef-short-ribs-with-honey-dijon-mustard-glaze\/","title":{"rendered":"Beef Short Ribs with Honey Dijon Mustard Glaze"},"content":{"rendered":"<p><strong>By Greg Flores<\/strong><br \/>\nGreg 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.<\/p>\n<p><strong>Ingredients:<br \/>\nFor Ribs:<\/strong><br \/>\n8 beef short ribs (4-5oz.each)<br \/>\n2 onions(chopped)<br \/>\n1 carrot (peeled and chopped)<br \/>\n2 stalks celery (chopped)<br \/>\n1 cup BARGETTO Dolcetto<\/p>\n<p><strong>For Glaze:<\/strong><br \/>\n1\/4 cup dijon mustard<br \/>\n4 T. honey<br \/>\n1 T. lemon juice<\/p>\n<p><strong>Procedure:<\/strong><br \/>\n1. Combine ribs, onions, carrots, celery and Dolcetto in a large pot and cover with water.<br \/>\n2. Bring to a boil.<br \/>\n3. Reduce heat and simmer for 3 hours.<br \/>\n4. Remove ribs from water and let rest at room temperature.<\/p>\n<p><strong>For Honey Mustard Glaze:<\/strong><br \/>\n1. Preheat oven to 375\u00b0<br \/>\n2. Combine all ingredients in a bowl and whisk until combined.<br \/>\n3. Lightly brush top of each short rib with the glaze.<br \/>\n4. Place short ribs in oven for 5 minutes.<br \/>\n5. Serve with broccoli and mashed potatoes.<\/p>\n<p>Serves 4.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[24],"tags":[],"class_list":{"0":"post-799","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipes-with-wine","7":"entry"},"_links":{"self":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/comments?post=799"}],"version-history":[{"count":0,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/799\/revisions"}],"wp:attachment":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/media?parent=799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/categories?post=799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/tags?post=799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}