Dads Hawaiian Style Beef Short Ribs Food

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HAWAIIAN-STYLE KALBI RIBS



Hawaiian-Style Kalbi Ribs image

Aloha! I started making these when we lived in Hawaii and they are still one of my favorite things to grill. The recipe comes from "A Taste of Aloha" by the Junior League of Honolulu. Cooking time includes marinating time but not actual grilling time since it's up to the chef.

Provided by Lvs2Cook

Categories     Meat

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 -3 lbs short rib of beef
3/4 cup soy sauce
3/4 cup sugar
3/4 cup water
3 inches piece fresh ginger, sliced
1 garlic clove, minced
1 tablespoon sesame oil

Steps:

  • Combine all ingredients and marinate ribs for 4 hours.
  • Broil or barbecue to desired degree of doneness.

Nutrition Facts : Calories 1088.7, Fat 85.6, SaturatedFat 36.2, Cholesterol 172.4, Sodium 3128.6, Carbohydrate 40.8, Fiber 0.5, Sugar 38.4, Protein 38.4

HAWAIIAN STYLE BEEF SHORT RIBS



Hawaiian Style Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield About 10 servings

Number Of Ingredients 8

1 1/2 cups hoisin sauce
1 cup oyster sauce
3 ounces fresh ginger, peeled and chopped
1/4 cup sambal oelek
2 tablespoons sesame oil
2 tablespoons brown sugar
6 cloves garlic
5 pounds flanken-cut beef short ribs

Steps:

  • Blend the hoisin sauce, oyster sauce, ginger, sambal, sesame oil, sugar and garlic in a food processor. Toss the ribs with the marinade, cover and refrigerate for at least 2 hours and up to 12 hours.
  • Heat a charcoal or gas grill to high. Cook the ribs for 2 minutes per side.

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS



Dad's Hawaiian-Style Beef Short Ribs image

Make and share this Dad's Hawaiian-Style Beef Short Ribs recipe from Food.com.

Provided by Tia Mowry

Categories     Meat

Time 4h30m

Yield 4-5 serving(s)

Number Of Ingredients 8

one 4-inch piece fresh ginger, cut into matchsticks
4 green onions, chopped
2 garlic cloves, chopped
1 jalapeno, seeded and chopped
1 orange, zested and juiced, plus orange slices, for serving
one 10-ounce bottle teriyaki sauce
2 lbs korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
toasted sesame seeds, for garnish

Steps:

  • In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
  • Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
  • Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
  • Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

Nutrition Facts : Calories 23.4, Fat 0.1, Sodium 2.8, Carbohydrate 5.7, Fiber 1.3, Sugar 3.6, Protein 0.7

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS



Dad's Hawaiian-Style Beef Short Ribs image

Provided by Tia Mowry

Categories     main-dish

Time 4h30m

Yield 4 to 5 servings

Number Of Ingredients 9

One 4-inch piece fresh ginger, cut into matchsticks
4 green onions, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 orange, zested and juiced, plus orange slices, for serving
One 10-ounce bottle teriyaki sauce
2 pounds Korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
Toasted sesame seeds, for garnish
Kimchi, for serving

Steps:

  • In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
  • Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
  • Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
  • Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

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