Hawaiian Flanken Short Ribs Made in Clay Pot

The first time I tasted truly exceptional short ribs was at a tiny family-run restaurant on Oahu’s North Shore. The aroma alone – a sweet and savory blend of ginger, garlic, and something subtly oceanic – drew me in from the street. I remember the incredibly tender meat falling off the bone, infused with a flavor that transported me to the islands with every bite. It was more than just a meal; it was a culinary memory etched in my mind, a taste of Aloha that I’ve been chasing ever since, inspiring me to experiment and eventually create this very recipe.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 25 minutes
• Servings: 2-3
• Dietary Type: Pescatarian (contains fish sauce)

Ingredients

• 2 tablespoons chili paste
• 1 inch ginger, chopped finely
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon fish sauce
• 1 garlic clove, finely chopped
• 1⁄4 teaspoon ground allspice
• 1 teaspoon soy sauce
• 15 ounces beef broth
• Salt and pepper to taste
• 2-3 lbs beef short ribs, flanken cut

Equipment Needed

• Medium-sized unglazed clay pot (with lid)
• Mixing bowl
• Measuring spoons and cups
• Chopping board
• Knife

Instructions

1. Begin by soaking your unglazed clay pot (both the top and bottom) in water for 20 minutes. It’s important that you use an unglazed clay pot for this recipe as that makes a huge difference.

2. While the pot is soaking, prepare the marinade. In a mixing bowl, combine the chili paste, finely chopped ginger, brown sugar, sesame oil, fish sauce, finely chopped garlic clove, ground allspice, and soy sauce. Mix well until everything is thoroughly combined into a paste.

3. Rub the paste all over and on all sides of the flanken cut short ribs, ensuring every inch is coated in the marinade. This is where the flavor truly develops, so don’t skimp!

4. Once the clay pot has finished soaking, place the marinated short ribs inside.

5. Pour the beef broth over the short ribs in the pot. The broth should partially submerge the ribs but not completely cover them.

6. Put the cover on the clay pot and place the pot into a cold oven. This is crucial to prevent the clay pot from cracking due to sudden temperature changes.

7. Turn the oven up to 400°F (200°C). Cook for 3 hours. Resist the urge to open the oven during cooking time. The steam trapped within the clay pot will tenderize the meat to perfection.

8. Once the cooking time is up, carefully remove the clay pot from the oven. Let it sit for at least 10-15 minutes before serving.

Expert Tips & Tricks

• For an even deeper flavor, marinate the short ribs overnight in the refrigerator. This allows the flavors to penetrate the meat more thoroughly.
• If you can’t find flanken cut short ribs, English cut will also work, but may require a slightly longer cooking time to achieve the same level of tenderness. Keep checking every 30 minutes after the initial 3 hour mark.
• Don’t discard the braising liquid after cooking! Strain it and reduce it in a saucepan for a delicious sauce to drizzle over the ribs and rice.
• To prevent the clay pot from cracking, always place it in a cold oven and allow it to heat up gradually. Similarly, let it cool down gradually after cooking. Avoid placing a hot clay pot on a cold surface.
• Adjust the amount of chili paste to your preference. For a milder flavor, use less chili paste or a milder variety.

Serving & Storage Suggestions

Serve the Hawaiian flanken short ribs hot, straight from the clay pot (carefully, as the pot will be very hot!). Garnish with fresh cilantro or green onions for a pop of color and freshness. These ribs are delicious served with steamed white rice, mashed potatoes, or a side of Asian slaw.

Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 2-3 months. Thaw overnight in the refrigerator before reheating. To reheat, you can either microwave them, bake them in the oven at 350°F (175°C) until heated through, or simmer them in a saucepan with a little bit of beef broth.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1955.3 kcal	N/A
Calories from Fat	1605 g	82%
Total Fat	178.4 g	274%
Saturated Fat	73.7 g	368%
Cholesterol	344.7 mg	114%
Sodium	1891.7 mg	78%
Total Carbohydrate	14.8 g	4%
Dietary Fiber	0.1 g	0%
Sugars	13.8 g	55%
Protein	68.6 g	137%

Variations & Substitutions

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• If you don’t have fish sauce, you can substitute it with an equal amount of soy sauce or Worcestershire sauce.
• To make this recipe gluten-free, use tamari instead of soy sauce.
• For a richer flavor, use bone-in short ribs.
• Add some chopped vegetables such as carrots, celery, and onions to the clay pot along with the short ribs for a more complete meal.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef for this recipe?
A: While flanken cut short ribs are ideal, you can use English cut short ribs. However, you may need to adjust the cooking time to ensure they are tender.

Q: Do I have to use an unglazed clay pot?
A: Yes, an unglazed clay pot is essential for this recipe. It helps to create a unique flavor and texture that you can’t achieve with other cooking methods.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the ribs are very tender.

Q: What if my clay pot doesn’t have a lid?
A: If your clay pot doesn’t have a lid, you can cover it tightly with aluminum foil.

Q: Can I use pre-minced ginger and garlic?
A: While you can use pre-minced ginger and garlic, fresh ingredients will always provide the best flavor.

Final Thoughts

I truly hope this recipe brings the taste of Hawaiian sunshine to your kitchen. These clay pot short ribs are a celebration of flavor and texture, a testament to the magic that happens when simple ingredients are combined with care and patience. Don’t hesitate to experiment with variations to suit your taste, and please, share your feedback! I’d love to hear how this dish becomes a part of your culinary story, maybe paired with a refreshing Mai Tai or a crisp pineapple salad. Aloha, and happy cooking!