Have a luau with these Hawaiian recipes

Add tropical flavor to your grill with chef Roy Yamaguchi's delicious Hawaiian-inspired dishes! He shares flavorful entrées and dessert — including a Hawaiian fish stew and a sweet mango pineapple shortcake!

Tender Braised Beef Short Ribs
Servings:

Serves 4

Ingredients

  • Braised Beef Short Ribs

    • 4 each 10- to 12-oz beef short ribs (boneless is fine)
    • 1 small carrot (peeled and large-diced)
    • 2 large onions (peeled and large-diced)
    • 1 stalk of celery (large-diced)
    • 1 small bunch green onions (rough chopped)
    • 2 stalks lemongrass (rough chopped, outer skins discarded)
    • 6 peeled cloves garlic (crushed only)
    • 1 large piece of ginger (peeled and rough chopped)
    • 4 oz canolla oil
    • 1 gallon good beef stock
    • Kosher salt and pepper
    • 10 black peppercorns
  • Takumi Marinade

    • 2 cups Kikkoman Takumi Sauce
    • 2 cups whole-grain mustard
    • 1/4 finely chopped green onions

Preparation

Baking Directions:

Preheat oven to 375 degrees. Heat a roasting pan on your stove to Medium-High heat. Season short ribs, add oil to pan, then add short ribs, making sure all short ribs are evenly spaced out for even browning. Brown all sides of short ribs and remove from the pan and set aside. Next add carrots, celery, onions, green onions, garlic and ginger. Cook off until browned. Add short ribs back to roasting pan, then add the rest of the ingredients. Bring to a rolling boil.  Cover with aluminum foil and bake for 2 ½ hours, or until moist and tender. Remove short ribs from liquid and let cool. Strain off liquid and skim oil from the top. Place liquid or stock in a medium saucepan and reduce to ¼ of its volume or until it coats the back of a spoon. Cut and trim short ribs until desired size. In a medium bowl, mix all ingredients of marinade together. Slather short ribs in marinade and grill off.

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