• Grilled Mustard Glazed Beef Short Ribs

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    • 1 lrg white Vidalia onion
    • 1 lrg carrot
    • 1 x celery stalk
    • 5 lb beef short ribs - (8 to 10 ribs)
    • 1/2 c. minced fresh thyme
    • 1/2 c. minced fresh basil
    • 1 1/2 c. Dijon mustard
    • 1 1/2 Tbsp. honey
    • 2 tsp finely-minced fresh basil
    • 1 can low-sodium beef broth - (16 ounce) Minced fresh chives for garnish Warm mashed potatoes for serving


    1. Roughly chop the onion, carrot and celery. Place them in a soup pot, along with the ribs, thyme and basil. Add in water to cover. Braise on medium heat for about 2 hrs or possibly till tender.
    2. Meanwhile, make the marinade by combining all ingredients and stirring well. Remove the meat from the pot and remove the meat from the bone.
    3. Prepare the sauce by reducing the liquid in the pot by half. Add in the low-sodium beef broth and set aside.
    4. Grill the meat six inches from heat source, for 1 to 2 min per side or possibly till it is nicely browned, basting occasionally with the mustard marinade.
    5. Garnish with minced chives. Serve with mashed potatoes and the natural sauce.
    6. This recipe yields 4 servings.

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