Coconut Braised Big Island Beef Short Ribs

Feeds 6

Prepared for Cooking Pasture-Raised Beef 101 at the 2016 Taste of the Hawaiian Range

By Chefs Kevin Hanney and J Schoonover of 12th Ave Grill and Kokohead Cafe


Short Ribs
6 10oz pcs boneless short ribs
Salt and pepper
3-4 Tbs canola oil
1 qt good quality beef stock
2 12oz cans coconut milk

Buttered Taro Mash
2 1/2 – 3 lbs white taro- peeled and diced into 1″ cubes
1/2 stick butter room temp
Salt and white pepper

Hauula Tomato and Kula Onion Relish
2 large ripe Hauula Tomatoes- cored and sliced into 1/4″ wedges
1/2 large sweet Kula onion- peeled and thinly sliced
1/2 bunch cilantro – roughly chopped
1/2 oz fish sauce
1/2 oz chili oil
Salt and pepper to taste


Short Ribs:

Portion short ribs to approximately 10 oz. pieces. Season liberally with salt and pepper on all sides.

Heat Dutch oven or large heavy pot on medium high heat. Add canola oil. When hot, add short ribs and sear on all sides until browned and caramelized.  This may be done in two batches to avoid overcrowding. Once all meat is seared, drain all excess oil and return to the pot. Add beef stock and coconut milk to fully cover all short ribs.  Bring liquid to a simmer.

Cover with lid and place in 325 degree oven for 4-5 hours or until tender. Note: cooking time will vary depending on thickness of beef.

Buttered Taro Mash:

Place diced taro in large pot and cover with water. Bring to a low boil and cook for 20-25 minutes until tender. Drain and mash or press thru potato ricer. Stir in salt, pepper and butter until melted and well incorporated.

Hauula Tomato & Kula Onion Relish:

In medium bowl place tomatoes, onions and cilantro. Sprinkle with salt, chili oil and fish sauce. Mix gently and refrigerate until ready to serve.


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