How to Cook Hawaiian Beef Short Ribs

This recipe for Hawaiian Style Teriyaki Beef Short Ribs is so simple, it just takes a few minutes to make the Teriyaki Base Sauce | Marinade, tossed with beef short ribs and left for 2 days in the refrigerator for optimum marination. This gives the beer marinade time to tenderize the short ribs, penetrating them with rich tropical flavors, umami, and deliciousness. The Hawaiian Style Teriyaki Beef Short Ribs can be cooked in two different ways; slow-cooked in the oven or quickly grilled over a hot flame.

Beef Short Ribs are butchered a few different ways. As the meat from the brisket, plate, rib, and chuck cuts meet, these rib bones near the belly of the cow are full of flavor. In between the beef bones are all types of connective tissue. The meat is well marbled and has lots of flavors. Butchers cut them with the bone (or English cut), to make individual short ribs, that can be marinated, seared, and braised. This cut can be taken a step further and the bone removed to create a boneless short rib. Or, as for this recipe, the rib bones are cut with a band-saw across the bone (flanken cut), perpendicular to the bone, exposing the cross-section of the bone, surrounded by the muscle. This flanken cut is common for Hawaiian short ribs | Maui-Style Ribs or Korean short ribs recipes.

Pineapple juice, orange juice, fresh ginger, honey, molasses, garlic, seasoned rice vinegar, Chinese five-spice powder, soy sauce, and an American IPA all combine to create a perfect tenderizing and flavorful marinade for these beef short ribs. As the pineapple juice, orange juice, rice wine vinegar, and beer all have a low pH, the resulting marinade will help break down the different muscle tissues, resulting in falling off the bone deliciousness. Yet another reason why to cook with beer in the beer kitchen.

These beer marinated short ribs can be cooked over hot coals on the Lanai or learn the trick on how to cook hawaiian short ribs in oven. Either way, the results are delicious, easy to make, and offer that stay-at-home vacation quality dinner.

Serve these Hawaiian Style Hawaiian Style Teriyaki Beef Short Ribs with two scoops of cooked rice and | or some Macaroni Salad to make a delicious and tasty aloha plate. Add some Wasabi Poke, or Hawaiian Style Rolls, and a Beer Cocktail for a full Hawaiian feast!

Serves: 6 – 8 servings

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2009 | Issue #27

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Hawaiian Style Teriyaki Beef Short Ribs

Easy to make Hawaiian Style Teriyaki Beef Short Ribs, starts by marinaded in a Teriyaki Base Sauce made with a citrusy IPA, molasses, ginger, garlic and other ingredients to round out all the flavors.

Servings	Prep Time
8 serving	5 minute

Cook Time	Passive Time
8 minute	24 - 48 hour

Servings	Prep Time
8 serving	5 minute

Cook Time	Passive Time
8 minute	24 - 48 hour

Hawaiian Style Teriyaki Beef Short Ribs

Servings	Prep Time
8 serving	5 minute

Cook Time	Passive Time
8 minute	24 - 48 hour

Servings	Prep Time
8 serving	5 minute

Cook Time	Passive Time
8 minute	24 - 48 hour

Instructions

Marinating Directions:

This recipe is best prepared a day or two in advance, allowing time for the meat to marinate. Place the ribs in a seal-able container that's long enough to allow the ribs to lay flat, and coat with theTeriyaki Base Sauce | Marinade. Refrigerate until ready to use | cook.

Grilling Directions:

To grill, indirect heat will cook low and slow, yielding excellent results. Because the marinate has a high sugar content, flip occasionally to avoid burning. Cook until the rib bones are loose, about 20 – 25 minutes. Then, using tongs, place the short ribs over the direct heat, to lightly brown the edges, cooking for 1 - 2 minutes a side. Take the remaining marinate and place in a medium-sized pot over low heat; bring to a boil and simmer until reduced by a third. Using a brush, baste the ribs before serving, and serve the sauce on the side.

Oven Directions:

Alternatively, these ribs can be cooked in a preheated 300°F | 149°C oven on a rack, placed over a sheet tray for about 25 - 35 minutes, depending on the thickness of the flanked cut. Take the remaining Teriyaki Base Sauce | Marinade, and place in a medium-sized pot over low heat; bring to a boil and simmer until reduced by a third. Using a pastry brush, baste the ribs before serving, and serve the sauce on the side.

Recipe Notes