Honey Mustard Glazed Beef Short Rib Recipe

Preparation

1. 1

   Season and Sear the Ribs

   Preheat your oven to 325°F (163°C). Season the beef short ribs with salt and black pepper on all sides. In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the short ribs for about 3-4 minutes on each side until browned. Remove ribs and set aside.

2. 2

   Prepare the Glaze

   In a bowl, mix together honey, Dijon mustard, minced garlic, and fresh thyme until well combined.

3. 3

   Braise the Ribs

   In the same pot, pour in the beef broth and bring to a simmer. Return the short ribs to the pot, then brush the honey mustard glaze generously over the ribs. Cover the pot and transfer it to the preheated oven.

4. 4

   Cook the Ribs

   Braise the ribs in the oven for about 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone. Baste the ribs with the glaze every 30 minutes.

5. 5

   Prepare the Yukon Gold Gratin Potatoes

   While the ribs are cooking, prepare the Yukon Gold Gratin Potatoes. Slice 2 pounds of Yukon Gold potatoes thinly and layer them in a greased baking dish. Pour in a mixture of 2 cups heavy cream, 1 cup grated Gruyère cheese, salt, and pepper. Bake at 375°F (190°C) for 1 hour until golden and bubbly.

6. 6

   Serve

   Once the ribs are done, remove them from the oven and let them rest for 10 minutes. Serve the glazed beef short ribs alongside the Yukon Gold gratin potatoes and steamed garden vegetables, drizzled with natural braising jus.