Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fermented pineapple-ginger marinade by combining 1 cup roughly chopped fresh pineapple, 2 tablespoons roughly chopped fresh ginger, 4 peeled garlic cloves, and 1 teaspoon sea salt in a food processor, blending until a coarse paste forms, transferring to a clean jar, covering loosely, and allowing it to ferment at room temperature for 1 to 2 days until it develops a slightly tangy aroma.

2. 2

   In a large bowl, combine the 3 pounds of beef short ribs with the fermented pineapple-ginger paste, 1/2 cup low-sodium soy sauce, 1/4 cup packed light brown sugar, and 1 tablespoon rice vinegar, ensuring the ribs are thoroughly coated, then cover and refrigerate for 12 to 24 hours to marinate.

3. 3

   In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of coconut oil over medium-high heat, then sear the marinated short ribs in batches until well-browned on all sides, removing them from the pot and setting aside as they are seared.

4. 4

   Deglaze the pot with 2 cups of beef broth, scraping up any browned bits from the bottom, then return the seared short ribs and any remaining marinade to the pot, bring the liquid to a simmer, cover, and braise in a preheated oven at 325 degrees Fahrenheit for 3 to 3.5 hours, or until the meat is fork-tender.

5. 5

   While the short ribs braise, prepare the luau leaf reduction by heating 1 tablespoon of coconut oil in a separate large pot over medium heat, adding 1 small diced yellow onion and 3 minced garlic cloves, and cooking until softened, about 5 minutes.

6. 6

   Stir in 1 pound of roughly chopped fresh luau leaves (or a suitable substitute) into the pot with the onion and garlic, cooking until wilted, then pour in 1 can (13.5 ounces) of full-fat coconut milk, bring to a gentle simmer, and cook, stirring occasionally, for 20 to 30 minutes until the leaves are very tender and the sauce has slightly thickened.

7. 7

   Remove the tender short ribs from the oven, transfer them to a serving platter, and either spoon the luau leaf reduction directly over them or serve it on the side with cooked white rice.