Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Braised Short Rib With Mashed Potato, Garden Vegetables Recipe

Braised Short Rib With Mashed Potato, Garden Vegetables Recipe

Inspired by The Original Roy's in Hawaii Kai
Time3h
Serves4

Indulge in our tender Braised Short Rib, slow-cooked to perfection for a melt-in-your-mouth experience. This savory delight is served atop a velvety bed of creamy mashed potatoes, paired with a medley of fresh garden vegetables, creating a harmonious balance of flavors and textures. A comforting dish that promises to warm your soul and satisfy your cravings.

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Ingredients

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Braised Short Rib

Mashed Potatoes

Garden Vegetables

Method

Braised Short Rib

  1. 1

    Sear the Ribs

    Preheat the oven to 350°F (175°C). In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove from the pot and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.

  3. 3

    Deglaze and Braise

    Pour in the red wine to deglaze the pot, scraping up any brown bits. Add the beef broth, bay leaves, and thyme. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is tender.

Mashed Potatoes

  1. 4

    Cook the Potatoes

    In a large pot, add the cubed potatoes and cover with water. Add a pinch of salt and bring to a boil. Cook until tender, about 20 minutes. Drain.

  2. 5

    Mash the Potatoes

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

Garden Vegetables

  1. 6

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add zucchini, bell pepper, and asparagus. Sauté for about 5-7 minutes until tender. Season with salt and pepper.

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