Recipe courtesy of Broke Da Mouth Grindz

Award Winning Braised Boneless Short Ribs Paired with Garlic Butter Shrimp

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  • Level: Intermediate
  • Total: 8 hr (includes chilling time)
  • Active: 1 hr
  • Yield: 8 servings
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Ingredients

Short Ribs:

1/2 gallon soy sauce, such as Aloha

16 cups brown sugar 

Ground black pepper 

4 ounces garlic cloves, minced 

1 yellow onion, julienned

5 pounds boneless beef short ribs

Shrimp:

2 pounds jumbo shrimp, butterflied

Garlic powder, for dusting 

5 ounces garlic butter 

Garlic salt

2 green onions, chopped 

To Serve:

Cooked white rice

Molokai Sweet Potato Salad, recipe follows

Garlic aioli

Teriyaki sauce

Chopped green onions

Molokai Sweet Potato Salad:

8 Molokai purple sweet potatoes, skin-on

1 russet potato, skin-on

2 large eggs, optional 

Kosher salt and ground black pepper

Garlic salt

6 strips crispy bacon, smashed to bits 

2 cups mayonnaise

Directions

  1. For the short ribs: Combine the brown sugar, soy sauce and a pinch black pepper in a large braising pan and bring to a boil over high heat. Add the garlic and onions and boil for 2 minutes.
  2. Cut the beef short ribs into 3-ounce, 2-inch flat squares. Brown them on a preheated flat top griddle. Then add the short ribs to the braising liquid. Simmer until the ribs are tender enough to melt in your mouth, about 2 hours.
  3. For the shrimp: Heat a deep-fryer to 350 degrees F. Dust the shrimp with garlic powder, then deep fry until light golden, 2 to 3 minutes. Toss with the garlic butter, garlic salt to taste and green onions.
  4. Plate the short ribs and garlic butter shrimp with white rice and Molokai sweet potato salad. Swirl some teriyaki sauce over garlic aioli in a ramekin. Garnish with green onions.

Molokai Sweet Potato Salad:

  1. Bring a large pot of water to a boil over high heat. Boil the sweet potatoes, russet potato and eggs, if using, for 10 minutes. Let the potatoes and eggs cool down to room temperature.
  2. Peel the skin off the potatoes and cut into medium dice. Peel and chop the eggs. Add kosher salt, pepper and garlic salt to taste. Add the bacon and eggs. Stir in the mayonnaise and mix thoroughly until well incorporated. Chill for 5 hours before serving.