Hawaiian Style Teriyaki Beef Short Ribs

Hawaiian Style Teriyaki Beef Short RibsThis 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 an optimum marination.  This give the marinade time to tenderize the short ribs, penetrating them with rich flavor. The Teriyaki Beef Short Ribs are then slow cooked in the oven or 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.  Butchers cut them with the bone (or English cut), to make individual short ribs, that can be seared and braised.  Or, as for this recipe, cut with a band-saw across the bone (flanken cut), 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.

Serve these 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.

Serves: 6–8 servings

 

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

Hawaiian Style Teriyaki Beef Short Ribs
Votes: 2
Rating: 4
You:
Rate this recipe!
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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
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
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
Ingredients
Servings: serving
Units:
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

To Create a Hawaiian Feast:

 

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