Jul 13 2026
Restaurants›Roy's Waikiki›Honey Mustard Glazed Beef Short Rib Recipe

Honey Mustard Glazed Beef Short Rib Recipe

Inspired by Roy's Waikiki
Time3h
Serves4

Yukon Gold Gratin Potatoes | Garden Vegetables | Natural Braising Jus

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Ingredients

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Beef Short Ribs

Yukon Gold Gratin Potatoes

Garden Vegetables

Natural Braising Jus

Method

Preparing the Beef Short Ribs

  1. 1

    Marinate the Ribs

    In a bowl, mix together honey, Dijon mustard, soy sauce, minced garlic, black pepper, and salt. Coat the beef short ribs in this mixture and let them marinate for at least 2 hours or overnight in the refrigerator.

  2. 2

    Sear the Ribs

    Preheat the oven to 325°F (165°C). In a large oven-safe pot, sear the marinated short ribs over medium-high heat until browned on all sides. Remove the ribs and set aside.

  3. 3

    Braise the Ribs

    Add the beef stock, red wine, onion, carrot, crushed garlic, thyme, and bay leaf to the pot. Return the ribs to the pot, cover, and braise in the oven for about 2.5 to 3 hours, until the meat is tender.

Making the Gratin Potatoes

  1. 4

    Prepare the Potatoes

    While the ribs are braising, layer the sliced Yukon Gold potatoes in a buttered baking dish. Season with salt, pepper, and garlic powder between the layers.

  2. 5

    Add Cream and Cheese

    Pour heavy cream over the layered potatoes and top with grated Gruyere cheese. Cover with foil.

  3. 6

    Bake the Gratin

    Bake in the same oven as the ribs for about 1 hour, then remove the foil and bake for an additional 15 minutes until golden and bubbly.

Cooking the Garden Vegetables

  1. 7

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add sliced carrots and zucchini, season with salt and pepper, and sauté until tender, about 8-10 minutes.

Finishing Touches

  1. 8

    Serve

    Once the beef is tender, remove it from the oven and let it rest for a few minutes. Serve the honey mustard glazed beef short ribs with gratin potatoes, sautéed garden vegetables, and drizzle with the natural braising jus.

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