Hawaiian | Not Roy's Short Ribs
Updated on August 10, 2015
We love to eat at Roy's in Waikiki, we probably go there two to three times per week. At least once, we will order the ribs. So tasty. I got this recipe from Food 52 that claims they have cracked the code on Roy's ribs. (Note that a friend reduced the soy sauce to 1/4 cup and increased the honey to 2 tablespoons and liked the results.)
Yield: 4 to 6 servings
3-4 pounds short ribs, boneless
1 cup flour
1 teaspoon Chinese five spice
4 tablespoons cooking oil (I use olive oil)
2 onions, diced
2 carrots, diced
3 stalks celery, diced
1 bunch green onions, chopped
1/3 cup fresh ginger, grated (this seemed like too much, I used about 1 tablespoon)
1/2 tablespoon fresh ginger, grated (I used less)
1/4 cup garlic, chopped fine (1 head)
4 tablespoons lemongrass, chopped, divided (I bruise and use big pieces so that I can remove later)
1/4 cup fresh lime juice (1-2 limes)
1/2 cup mirin
3 teaspoons sesame oil
1/4 rice wine vinegar
1 cup soy sauce (low-sodium)
2 teaspoons fish sauce
2 tablespoons sweet soy sauce
1 tablespoon honey
Combine flour, salt, pepper and Chinese five spice in a large bowl. Dry the short ribs with paper towels and then dredge them in the flour mixture.
Heat oven to 350°.
Heat the oil in a large dutch oven over medium heat. Brown the short ribs on all sides and set aside. Add 2 tablespoons of oil to the same pan and add the chopped onions, carrots and celery. Cook until the onions are translucent and then add the green onions, 1/3 cup of ginger, garlic and 3 tablespoons of lemongrass. Stir until fragrant, about 1 to 2 minutes. Add the remaining ingredients, the browned short ribs and enough water so that the ribs are covered. (I don't quite cover the ribs, I want a braise, not a boil.) Stir well and bring to a boil. Once boiling, cover the pot and put in the oven for 2 to 2 1/2 hours or until the ribs shred easily with a fork but are not completely falling apart. They should still hold their shape.
Remove the ribs from the pot and set the cooking liquid over a medium flame to thick slightly. Add the reserved ginger and lemongrass. (I don't add more lemongrass.) Don't over reduce the sauce. If you prefer a more refined sauce, you can strain out the solids at this point.
Serve the ribs over Japanese, jasmine or basmati rice. Pour some of the sauce over the ribs and around the rice. Sprinkle with chopped green onions.
(Ref. "Not Roy's Short Ribs" recipe, Food52 website.)