I've made short ribs twice in the past couple weeks. Both times I made boneless beef short ribs using a lean cut of meat. The first time, I used
Thomas Keller's recipe from
Ad Hoc at Home. I liked the Ad hoc short ribs - they were good and braised nicely using his braised short ribs recipe, but I wasn't fully impressed with the flavors. I found another recipe for Hawaiian short ribs in
Martha Stewart's Everyday Food. It was a very simple recipe that left the short ribs with a great Hawaii inspired flavor, which I adapted for my tastes, using an oven rather than a slow cooker. I love visiting Hawaii and enjoy most Hawaiian inspired cuisine so this was a new favorite.
Hawaiian Short Ribs with Pineapple
1 large red onion cut into wedges
4 cloves garlic, diced
3 tsp ground or diced fresh ginger
2.5 lbs boneless beef short ribs
1 cup dark brown sugar
1 1/3 cup low sodium soy sauce
6 T rice vinegar
1 1/2 T
Sriracha hot sauce
3 cups cubed pineapples
scallions, for serving
Place the onions, ginger, garlic, pineapple, soy sauce, hot sauce and rice vinegar in a large stock pit. Add the ribs on top and cook at 300 for about three hours, or 350 for about three hours, depending on how much of a rush you are in to get dinner on the table. Serve the ribs and pineapple (which soaks up the flavors wonderfully) and top with scallions. Enjoy!
Sasha, your timing is confusing. "Add the ribs on top and cook at 300 for about three hours, or 350 for about three hours, depending on how much of a rush you are in to get dinner on the table." Please clarify. Thanks!
ReplyDeleteSorry about that - should be 300 for three hours or 350 for two to two and a half hours. You are better off cooking at 300 for three though if you have the time, as it will braise more.
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