Slow Braised Honey Mustard Grilled Beef Short Ribs *gf Recipe
Parmesan Herb Au Gratin Potatoes, Kale, Demi-Glace, Butter Sauce, Hanalei Poi, Lomi Lomi Tomato
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Ingredients
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Beef Short Ribs
Parmesan Herb Au Gratin Potatoes
Kale and Butter Sauce
Hanalei Poi
Lomi Lomi Tomato
Method
Beef Short Ribs
- 1
Prepare the Marinade
In a bowl, mix honey, Dijon mustard, soy sauce, minced garlic, black pepper, and salt. Marinate the beef short ribs in this mixture for at least 4 hours, preferably overnight.
- 2
Braised Cooking
Preheat the oven to 300°F (150°C). Place the marinated short ribs in a large Dutch oven, cover, and braise in the oven for 3-4 hours until tender.
- 3
Grill the Ribs
After braising, remove the ribs and grill them on medium-high heat for 5-7 minutes on each side until caramelized.
Parmesan Herb Au Gratin Potatoes
- 4
Prepare the Potatoes
Peel and slice the potatoes thinly. Layer them in a buttered baking dish.
- 5
Make the Cream Mixture
In a saucepan, heat the heavy cream, garlic powder, and thyme. Pour this mixture over the potatoes and top with Parmesan cheese.
- 6
Kale and Butter Sauce
- 7
Hanalei Poi
- 8
Prepare the Taro
Steam taro root until soft. Mash with water and salt to achieve a smooth consistency.
Lomi Lomi Tomato
- 9
Mix the Ingredients
Chop the tomatoes and green onions. Combine in a bowl and season with salt to taste.
