Jul 13 2026
Restaurants›Roy's Waikiki›Cabernet Beef Short Ribs Recipe

Cabernet Beef Short Ribs Recipe

Inspired by Roy's Waikiki
Time3h 30m
Serves4

Pommes Puree, Honey Mustard, Demi-Glace

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Ingredients

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Beef Short Ribs

Pommes Puree

Honey Mustard

Demi-Glace

Method

Beef Short Ribs

  1. 1

    Prepare the Ribs

    Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper.

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add onions, carrots, and celery. Sauté for about 5 minutes until softened. Stir in garlic and cook for 1 more minute.

  4. 4

    Add Liquids

    Pour in the cabernet sauvignon and beef broth. Add bay leaves and thyme. Bring to a simmer.

  5. 5

    Braise the Ribs

    Return the short ribs to the pot. Cover and transfer to the oven. Braise for 3 hours, until the meat is tender.

Pommes Puree

  1. 6

    Cook the Potatoes

    In a large pot, boil the chopped potatoes in salted water until tender, about 15-20 minutes. Drain well.

  2. 7

    Mash the Potatoes

    Return the potatoes to the pot. Add butter, heavy cream, and salt. Mash until smooth and creamy.

Honey Mustard

  1. 8

    Mix Honey Mustard

    In a small bowl, combine honey and Dijon mustard. Stir until well blended.

Demi-Glace

  1. 9

    Heat the Demi-Glace

    In a small saucepan, heat the demi-glace sauce over low heat until warmed through.

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