Recreate Chef Richard Ramirez’s iconic Asian Braised Short Rib Loco Moco. Get the step-by-step recipe for tender ribs in a sweet-savory shoyu glaze. If you love classic island comfort, try our Chef Sheldon Simeon Loco Moco recipe next! Learn more about the rich history of this local dish at the The Hawaiian Island.
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Asian Braised Short Rib Loco Moco by Chef Richard Ramirez
In the kitchen we have a very special guest UH Maui College Catering Manager and Cooking Hawaiian Style Season 18 and 19 show chef, Chef Richard Ramirez. Chef Ramirez was an invaluable leader in our kitchen and is responsible for the behind the scenes team that made sure more than 50 recipes were ready to go when the our director, Ruben Carrillo said “roll cameras.” Chef Ramirez worked at Fairmont Kea Lani for more than 18 years so he tell us “coming back to the property was like coming home.” This week Chef Ramirez shares his recipe for short rib loco moco.
Ingredients
Beef:
- 2 lb beef short rib
- 1 qt Korean sauce*
- 1/2 cup oil
- To taste salt
- To taste pepper
Sauce:
- 2 cup shoyu
- 2 cup sugar
- 1 cup mirin
- 2 cloves garlic chopped
- 1 TBSP sesame oil
- 1 tsp red chili flakes
- 1 TBSP ginger grated
Garnish:
- 2 green onions finely chopped
- 1 tsp red chili flakes
Serve With:
- 4 oz kim chee
- 4 cups cooked rice
- eggs
- 1/4 cup Korean chili threads
Instructions
- Season short ribs with salt and pepper.
- Put oil in pan and heat.
- Sear ribs in hot oil.
- Add Korean sauce.
- Cover and place in 350 degree oven for 1.5 hours.
- Remove meat from pan.
- Slice meat and place on top of rice.
- Top with an over easy egg.
- Pour sauce over.
- Garnish with chili flakes and chopped green onions.
Nutrition
Calories: 1937kcalCarbohydrates: 282gProtein: 73gFat: 59gSaturated Fat: 13gPolyunsaturated Fat: 12gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 134mgSodium: 11992mgPotassium: 1930mgFiber: 8gSugar: 200gVitamin A: 5201IUVitamin B1: 0.3mgVitamin B5: 2mgVitamin C: 2mgCalcium: 148mgIron: 11mg
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