Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat, then sear 2 pounds of boneless beef short ribs on all sides until well-browned, removing them to a plate afterwards.

2. 2

   Add 4 minced garlic cloves and 2 inches of grated fresh ginger to the same skillet, sautéing for 1 minute until fragrant.

3. 3

   Pour in 1/4 cup of soy sauce, 1/2 cup of pineapple juice, and 2 tablespoons of packed brown sugar, stirring to deglaze the pan and bring the mixture to a simmer.

4. 4

   Return the seared short ribs to the skillet, add 1.5 pounds of peeled and chopped taro root, and pour in 1 can (13.5 ounces/400 ml) of full-fat coconut milk along with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.

5. 5

   Transfer the entire mixture from the skillet into a large clay pot with a lid, ensuring the short ribs and taro are submerged in the liquid.

6. 6

   Cover the clay pot and bake in a preheated oven at 300°F (150°C) for 3 to 4 hours, or until the short ribs are fork-tender and the taro is soft, stirring gently halfway through.

7. 7

   Carefully remove the clay pot from the oven, garnish the dish with 3 chopped green onion stalks, and serve immediately.