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's Kitchen: Hawaiian Short Ribs
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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.
ReplyDelete