Pipikaula Short Ribs
Hawaiian-style short ribs with a savory-sweet soy glaze, finished with sesame and chiles. Braised low and slow until fall-apart tender—pure island comfort.
- Total time
- 50 min
- Servings
- 4
- Calories
- 620
- Protein
- 68g
Ingredients
- 3.5 lbs beef short ribs (3–4 lbs), cut into 3-inch pieces
- ½ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp fresh ginger, minced
- 4 clove garlic cloves, minced
- 2 tbsp rice vinegar
- 1 cup water
- 2 tbsp sesame seeds and thinly sliced red chiles, for garnish
- 2 tbsp olive oil
Instructions
- 1
Pat short ribs dry with paper towels. Season all sides generously with salt and pepper.
- 2
Heat oil in a heavy Dutch oven or large braising pot over medium-high until shimmering, ~2 minutes.
- 3
Working in batches, sear ribs 3–4 minutes per side without moving until deeply browned. Transfer to a plate.
- 4
Add minced ginger and garlic to the pot. Stir constantly for 30 seconds until fragrant.
- 5
Pour in soy sauce, rice vinegar, brown sugar, and water. Stir to dissolve sugar completely.
- 6
Return ribs to pot, nestling them into the liquid. Liquid should come halfway up the ribs.
- 7
Cover and braise at 325°F (or simmer gently on stovetop) for 30–35 minutes until meat is fork-tender.
- 8
Transfer ribs to a serving platter. Skim fat from the braising liquid if desired.
- 9
Pour sauce over ribs. Garnish with sesame seeds and thinly sliced red chiles. Serve hot.
Tools you’ll need
- 12-inch cast iron skillet or heavy sauté pan
- 5-quart Dutch oven or braising pot with lid
- paper towels
- wooden spoon or silicone spatula
- serving platter
- knife and cutting board
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