Beef Short Ribs Aloha Style

My recipe for Beef Short Ribs Aloha Style uses no sugar in the marinade leaving just great flavors in the meat. Best to marinate for about 24 hours but could do in 8 to 12.

Beef Short Ribs Aloha Style

 

 

The making of Beef Short Ribs Aloha Style

A printer-friendly recipe card can be found at the bottom of this post

People think I’m crazy.

Well, not all people, but some do.

They think I’m crazy because I like to cook when I’m on vacation.  Not all the time, but some of the time.  I enjoy going to the local market to see what’s there; what can I make without my at home, everything I need, pantry.

I do carry a little pantry with me when I travel and especially when I have booked an apartment or condo (the ONLY way to travel with the family in my humble opinion).  My portable pantry contains salt and pepper, along with some cayenne, curry powder, red pepper flakes, ginger powder, thyme, oregano, cumin … you know, the bare essentials needed to cook a tasty meal; all tucked away in small plastic containers.  This “survival” kit has saved the day more than once. Like the time we were staying in Bodega Bay and our van lost her brain so we were housebound, unable to go out, and enjoy our planned dinner and was forced to cook something at the condo. Most condo rentals supply some kitchen equipment, but zero oils or spices, so my portable pantry saved the day (along with a gift basket that included pasta).

When in Hawaii, do at the Hawaiians do.

Anyway, this silly me is how my recipe for Beef Short Ribs Aloha Style came to be.

We planned a trip to Maui and I  rented a one-bedroom condo.  Trevor would sleep on the pull out couch in the living room.  When we arrived at the condo complex we were informed our condo was not available.  WTH?

Well, the condo we rented wasn’t available but they could accommodate us in a two-bedroom condo.

Having planned this whole trip on Expedia, I was bracing myself for the “up-charge”.  I mean really, what choice would we have?  Kind of a back to the wall moment.

No upcharge.  None, nada, aloha, have a nice day.

Mahalo!

So Trevor is off the couch and into his own, king-sized bedroom with his own bathroom and even his own entrance to the condo.  Happy? Yeah, I’d say so.

As were we.  We could now get up in the morning, make our coffee, and breakfast without having to listen to the grumblings of our son on the sofa asking why we are making so much noise.

Sleep on son!

When in Hawaii

We go to the local beach where Trevor learns from the local kids how to ride his boogie board into the waves.  Much more fun than riding them on top of the wave like us mainlanders do. We see a lot of people grilling flanken-cut beef short ribs, and they smell so good as the flames come up and lick the meat.  I go up to one family whose son has befriended Trevor and ask how they make them.

Hawaiian recipes are a lot like the ones you get from your grandmother.  Oh, just marinate the meat for a few hours, then grill them on the grill until they are done, then eat them.

Sounds easy enough.  I’ll do that for dinner.

So off to the market we go where I get the flanken style local cut ribs.

What is a Flanken Style Short Rib?

Short ribs are generally cut along the bone, flanken style short ribs are cut across the bone into thin slices.  They may be hard to find on the mainland but are widely available on the Islands. On the mainland, the best places to check would be your local Asian, Mexican, or Korean Markets. Or ask your butcher to cut them for you; about 1/4 inch, across the bone.

They will want to make them thicker, but just say no!

My Marinade

I didn’t ask WHAT was in the marinade, I figured it would be some sort of acid, soy sauce, ginger, garlic, red pepper flakes and perhaps some sesame oil.  For my acid, I choose limes, lime, and soy sauce are a great combo.  I have ginger powder so I decide to use that (although at home I do use freshly grated); garlic is a staple on the counter, red pepper flakes? Thank you survival kit.  I purchase some low-sodium soy, a small bottle of sesame seed oil, and am off to the races.

It’s about 2:00 p.m. when I get my ribs marinating.  Should be excellent at 7ish or so.

And then Brian makes his fortuitous mistake.

The Fortuitous Mistake

“How about,” he says “before we make the ribs, we go over to the Ritz and have a bite or two of sushi? What do you think?”

Did I mention as a part of this condo agreement, we have full guest privileges at the Ritz Carlton?

Oh yeah.  Nice addition to our stay…pool, spa, drinks while we sit around the pool…

Well, darling, I think it’s a fine idea.

So we mosey over about 6:30 / ish and we are immediately seated at the sushi bar and the view out the window is spectacular!  The sun, the surf, the blue blue skies.  We order a couple of bites of sushi and OMG, this is not only delicious but the service is stellar and we order another bite.  And then decide that we should stay and eat sushi for dinner and have our ribs, tomorrow, on the beach, because as they say, when in Hawaii.

OK…it was me who decided, and don’t even ask what a sushi dinner at the Ritz cost, cause it’s a lot.  But, on the other hand, I already had lunch for the next day figured out.

I think these ribs are best when cooked over charcoal, but a gas barbecue will do the job just fine.

Another fortuitous mistake: I made these ribs was without any sugar, which most recipes call for.  Massive amounts of sugar, some using 2 cups or more.  That much sugar would more or less turn into a glaze for the ribs. And they would easily burn.  My marinade penetrated the ribs with rich flavor so, 4 hours is not really enough, 24 is better…have a piece of sushi, or two, while you wait.

 

Beef Short Ribs Aloha Style on the cue!

 

Beef Short Ribs Aloha Style off the cue

Perfect when served with some Hawaiian Beans and  Spicy Sirarchi Cole-Slaw.

 

Yield: 6 servings

Beef Short Ribs Aloha Style

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My recipe for Beef Short Ribs Aloha Style uses no sugar in the marinade leaving just great flavors in the meat. Best to marinate for about 24 hours but could do in 8 to 12

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 2 1/2 pounds beef short ribs, cut flanken style
• For the Marinade
• 3/4 cup lime juice
• 1 1/2 cup low-sodium soy sauce (do I have to say it again? You don't need the extra salt)
• 2 teaspoons fish sauce or to taste, optional (I did not have this in the original recipe, but it really adds a great layer of flavor so if you have it, use it)
• 3 cloves garlic, minced (about 1 1/2 teaspoons)
• 2 tablespoons freshly grated ginger, or 1 1/2 teaspoons dry
• 1 tablespoon sesame seed oil
• Couple dashes red pepper flakes, optional
• Finely sliced green onion tops and toasted sesame seeds for garnish, if desired

Instructions

Step 1

Mix the marinade ingredients together in a large baking dish. Add the ribs. Cover and marinate in the refrigerator, turning occasionally, for 12 - 24 hours. 

Step 2

Heat a charcoal or gas grill to high, when hot, place the ribs on the grill and cook, turning occasionally until cooked to your desired degree of doneness; about 5 minutes total unless your degree of doneness is charcoal. Watch for flare-ups as these ribs have a good deal of fat to feed the fire. This is desirable, but you do need to watch so they don't burn. Sprinkle with green onions and sesame seeds, if desired. Eat and enjoy.