Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 0.5 cup soy sauce, 0.25 cup light brown sugar, 2 inches of grated fresh ginger, 4 minced garlic cloves, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil to create the vibrant marinade.

2. 2

   Add 3 pounds boneless beef short ribs to the marinade, ensuring they are thoroughly coated, then cover the bowl and refrigerate for at least 4 hours, or ideally overnight, allowing the flavors to meld.

3. 3

   Preheat your oven to 300°F (150°C), then transfer the marinated short ribs along with all the marinade into a roasting pan and pour in 1 cup of pineapple juice.

4. 4

   Cover the roasting pan tightly with aluminum foil and roast for 3 hours, then carefully remove the foil and continue roasting for another 1 to 1.5 hours until the short ribs are incredibly fork-tender and beautifully browned.

5. 5

   Gently remove the cooked short ribs from the pan and set them aside on a platter to rest, then pour all the flavorful pan drippings into a medium saucepan placed over medium heat.

6. 6

   In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water to form a smooth slurry, then gradually whisk this slurry into the simmering pan drippings along with 0.5 cup undrained canned crushed pineapple, stirring continuously until the sauce thickens into a glossy glaze.

7. 7

   Slice the rested short ribs against the grain into desired portions, generously spoon the warm pineapple glaze over them, and finally garnish with 2 sliced green onions and 1 tablespoon sesame seeds before serving this delightful Hawaiian dish.