Jul 13 2026
Restaurants›Roy's Waikiki›Honey Mustard Short Ribs Recipe

Honey Mustard Short Ribs Recipe

Inspired by Roy's Waikiki
Time4h
Serves4

Pommes Puree, Demi-Glace

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Ingredients

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Short Ribs

Pommes Puree

Demi-Glace

Method

Short Ribs

  1. 1

    Prepare the Short Ribs

    Preheat your oven to 300°F (150°C). Season the beef short ribs with salt and pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.

  2. 2

    Make the Honey Mustard Glaze

    In a bowl, mix together honey, Dijon mustard, minced garlic, and fresh thyme. Once the ribs are browned, pour the honey mustard mixture over the ribs. Add beef broth to the pot.

  3. 3

    Braise the Ribs

    Cover the pot with a lid and transfer it to the preheated oven. Braise for about 3 hours, or until the ribs are tender and the meat is falling off the bone.

Pommes Puree

  1. 4

    Cook the Potatoes

    While the ribs are braising, boil a large pot of salted water. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain well.

  2. 5

    Make the Puree

    In a pot, combine the drained potatoes, heavy cream, and butter. Mash until smooth and creamy. Season with salt to taste.

Demi-Glace

  1. 6

    Prepare the Demi-Glace

    In a large pot, combine beef bones, diced carrots, celery, onion, bay leaves, thyme, and water. Bring to a boil, then reduce heat to low. Simmer for 4-6 hours until reduced and flavorful. Strain the liquid and discard solids.

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