Jul 13 2026
Restaurants›Roy's Waikiki›Fork Tender Braised Beef Short Rib Recipe

Fork Tender Braised Beef Short Rib Recipe

Inspired by Roy's Waikiki
Time3h
Serves4

Market Vegetables | Creamy Mashed Potatoes | Honey Mustard Glaze

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Ingredients

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Beef Short Ribs

Creamy Mashed Potatoes

Honey Mustard Glaze

Market Vegetables

Method

Braised Beef Short Ribs

  1. 1

    Prepare the Ribs

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

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and brown on all sides, about 4-5 minutes per side. Remove the ribs and set aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

  4. 4

    Add Liquids and Herbs

    Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits. Add thyme and bay leaf.

  5. 5

    Braise the Ribs

    Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 hours or until the meat is fork-tender.

Creamy Mashed Potatoes

  1. 6

    Boil the Potatoes

    In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes.

  2. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy.

Honey Mustard Glaze

  1. 8

    Mix the Glaze

    In a small bowl, whisk together honey and Dijon mustard until well combined.

Market Vegetables

  1. 9

    Prepare the Vegetables

    In a bowl, toss the seasonal vegetables with olive oil, salt, and pepper.

  2. 10

    Roast the Vegetables

    Spread the vegetables on a baking sheet and roast in the oven at 400°F (200°C) for about 20 minutes or until tender.

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