Slow Braised Honey Mustard Grilled Beef Short Ribs *gf Recipe

Preparation and Cooking

1. 1

   Marinate the Short Ribs

   In a large bowl, combine honey, Dijon mustard, soy sauce, minced garlic, salt, and pepper. Add the short ribs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

2. 2

   Sear the Ribs

   Preheat the oven to 300°F (150°C). In a large Dutch oven, heat olive oil over medium-high heat. Remove the short ribs from the marinade (reserve the marinade) and sear them in batches until browned on all sides. Remove ribs and set aside.

3. 3

   Prepare the Braise

   In the same pot, add chopped onion and sauté until softened. Pour in the reserved marinade and beef broth, scraping up any browned bits. Bring to a simmer.

4. 4

   Braise the Ribs

   Return the short ribs to the pot, cover, and transfer to the oven. Braise for about 3 hours, or until the meat is tender and falling off the bone.

5. 5

   Finish and Serve

   Remove the pot from the oven and let the ribs rest for 10 minutes. Serve with Parmesan Herb Au Gratin Potatoes, sautéed kale, demi-glace, butter sauce, Hanalei poi, and lomi lomi tomatoes.