Restaurants›Roy's Waikiki›Tender Beef Shortribs Recipe

Tender Beef Shortribs Recipe

Inspired by Roy's Waikiki
Time4h
Serves4

Crispy Brussel Sprouts, Yukon Mashed Potatoes, Garlic Chive Chimichurri

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Ingredients

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Beef Shortribs

Yukon Mashed Potatoes

Crispy Brussels Sprouts

Garlic Chive Chimichurri

Method

Beef Shortribs

1

Prepare the Meat

Preheat the oven to 325°F (160°C). Season the shortribs with salt and pepper.

2

Sear the Shortribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the shortribs on all sides until browned. Remove and set aside.

3

Cook Vegetables

In the same pot, add onion, carrot, and celery. Sauté until softened. Add garlic and cook for an additional minute.

4

Deglaze and Braise

Add beef broth, red wine, thyme, and bay leaves. Bring to a simmer. Return the shortribs to the pot. Cover and braise in the oven for 3 hours.

Yukon Mashed Potatoes

5

Boil Potatoes

In a large pot, boil the Yukon Gold potatoes until tender, about 20 minutes. Drain.

6

Mash Potatoes

Return the potatoes to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.

Crispy Brussels Sprouts

7

Prepare Brussels Sprouts

Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper.

8

Roast Sprouts

Spread on a baking sheet and roast for 20-25 minutes until crispy and golden.

Garlic Chive Chimichurri

9

Mix Ingredients

In a bowl, combine parsley, chives, garlic, red wine vinegar, olive oil, salt, and pepper. Mix well.