Sheraton Resort & Spa’s Chef Greg Gaspar’s Braised Short Rib Recipe @SheratonMaui

Sheraton Maui Resort and Spa Executive Chef Greg Gaspar


Chef Grag Gaspar. Photo Courtesy of Sheraton Maui Resort & Spa.


Sheraton Maui Resort & Spa




In April we’re adding Mixed Seafood Grill to our menu. It features a selection of fresh seafood sourced here in the islands and has an Asian-inspired sauce made with butter, garlic, shoyu, ginger, cilantro, oyster sauce, and fresh squeezed lime. Our Braised Short Ribs of Beef is a signature dish at Black Rock Steak and Seafood. It’s made using local farmed raised beef from Maui, sweet Maui Onions, and local vegetables and herbs. The fork-tender boneless beef short ribs are dressed in a rich port wine sauce, soy ginger glaze and garnished with a scallion tomato relish. The Braised Short Ribs of Beef is served with butter whipped mashed potatoes. Take a look here to see a demo: For the ultimate gastronomical experience, finish the evening with our signature Roselani Maui Coconut Ice Cream “Checkerboard” Cake featuring haupia coconut ice cream and layers of chocolate cake wrapped in marzipan and glazed with chocolate ganache.



Always use locally sourced products when available. We really value that here at Sheraton Maui and work closely with the farmers to make sure we have what we need.


My Recipe…

Braised Boneless Beef Short Ribs, Photo Courtesy of Sheraton Maui


Photo Courtesy of Sheraton Maui Resort & Spa

Braised Short Rib of Beef


Serves 4

2 lb Beef Short Ribs (Boneless)

1 cup onion, chopped

½ cup celery, chopped

½ cup carrot, chopped

4 garlic cloves, chopped

1 tsp. thyme (fresh), chopped

2 bay leaf (whole)

1 cup red wine

3 cups beef stock

1 ½ oz salad oil

Kosher salt to taste

Black pepper (coarse) to taste


To prepare, rinse off short ribs (lightly) with water, pat dry with paper towel.

Season with kosher salt & coarse black pepper.

Brown short ribs in olive oil on high heat in skillet or sauté pan until golden brown, place in roasting pan for braising.

Pour off grease from skillet after browning short ribs, reserving some oil for browning off mire pox (onion, carrot and celery).

Brown off mire pox, add garlic, thyme, and bay leaf.

Deglaze pan with red wine, add mixture to short ribs in medium size roasting pan.

Add beef stock to cover all beef short ribs.

Cover roasting pan with 3 pieces of aluminum foil.

Place in 275 degree oven for 150 minutes.

When finished, remove boneless short ribs from hotel pan, place in refrigerator for cooling.

Braising liquid, skim off fat, run liquid through fine mesh strainer. Reserve liquid for reheating short ribs or use for sauce.

For sauce, reduce braising liquid by 1/3.


Tomato Scallion Relish

2 tomatoes (medium size)

3 tsp. chopped scallions

1 tbsp olive oil

2 tsp Hawaiian salt

1 tsp white pepper


Mix all ingredients together.

To finish, slice short rib meat and place on plate, spoon tomato relish on ribs and drizzle reduced braising liquid around beef.

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