Slow Braised Honey Mustard Grilled Beef Short Ribs *gf Recipe

Marinate the Short Ribs

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

Sear the Ribs

Preheat the oven to 300°F (150°C). In a large oven-safe pot, heat olive oil over medium-high heat. Sear the marinated short ribs on all sides until browned. Remove them from the pot and set aside.

Braise the Ribs

Add beef broth to the pot, scraping the bottom to deglaze. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 to 4 hours until tender.

Prepare the Potatoes

In a baking dish, layer thinly sliced potatoes. In a saucepan, combine heavy cream, grated Parmesan, thyme, salt, and pepper. Pour the mixture over the potatoes.

Bake

Cover with foil and bake in the oven at 350°F (175°C) for 45 minutes. Remove foil and bake for an additional 15 minutes or until golden brown.

Sauté the Kale

In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Add chopped kale, lemon juice, salt, and pepper. Sauté until kale is wilted.

Prepare the Poi

In a bowl, mix the cooked and mashed taro root with water until the desired consistency is reached. Add salt to taste.

Mix Ingredients

In a bowl, combine diced tomatoes, chopped green onions, salt, and lemon juice. Mix well and let sit for at least 10 minutes before serving.