The Pineapple Grill Asian Braised Short Ribs

Author: Canadian Living

Savour tantalizing Hawaiian cuisine and its exciting blend of Pan-Pacific influences with our "Aloha, Hawaii" collection of recipes in the March 2007 issue of Canadian Living magazine.

The Pineapple Grill in Kapalua, Maui, is a woodsy, beautiful restaurant situated on the Kapalua Resort. This is one of executive chef Ryan Luckey's signature dishes, adapted for your kitchen.

  • Portion size 8 servings

Ingredients

  • 6 lbs beef simmering short ribs cut_into 16 squares
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon vegetable oil
  • 1 onion chopped
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 4 cloves of garlic thinly sliced
  • 1 1/2 cup sodium-reduced chicken stock
  • 2 tablespoons cornstarch
Spice Bag:
  • 1 bay leaf
  • 2 tablespoons toasted coriander seeds
  • 2 tablespoons crumbled toasted star anise
  • 2 tablespoons chopped lemongrass (optional)
  • 1 tablespoon toasted black peppercorns
  • 1 tablespoon toasted cumin seeds
  • 1 tablespoon chopped gingerroot
  • 1 teaspoon chopped lime rind

Method

Spice Bag: Place bay leaf, coriander seeds, star anise, lemongrass (if using), peppercorns, cumin seeds, gingerroot and lime rind on 6-inch (15 cm) square cheesecloth. Tie with kitchen string to form bag. Set aside.

Sprinkle ribs with salt and pepper. In large skillet, heat oil over medium-high heat; brown ribs, in batches, about 8 minutes. Transfer to roasting pan.

In same skillet, fry onion, celery, carrots and garlic over medium heat until onion is softened, about 5 minutes. Pour in chicken stock and 1-1/2 cups (375 mL) water; bring to boil, scraping up brown bits. Scrape over ribs. Add spice bag. Cover and roast in 325°F (160°C) oven for 2 hours. Uncover and cook for 30 minutes or until meat is fork-tender.

Transfer ribs to plate. Discard spice bag. Strain pan juices into large heatproof bowl, gently pressing solids; let stand for 5 minutes. Return ribs to roasting pan; cover and keep warm in 250°F (120°C) oven.

Skim fat off juices in bowl; pour juices into saucepan and bring to boil. Boil until reduced to 2-1/2 cups (625 mL), about 12 minutes.

Stir cornstarch with 2 tbsp (25 mL) cold water; whisk into sauce. Reduce heat and simmer, stirring, until slightly thickened, about 2 minutes. Serve with ribs. Make-ahead: Return sauce to roasting pan; let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 2 days. To reheat, pour in 1/2 cup/125 mL water and bring to boil; cover and reheat in 350°F/180°C oven, about 30 minutes.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 488 mg
  • Protein 27 g
  • Calories 303.0
  • Total fat 20 g
  • Cholesterol 83 mg
  • Saturated fat 9 g
  • Total carbohydrate 2 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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The Pineapple Grill Asian Braised Short Ribs

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