So Easy Pineapple Short Ribs
Get ready to tantalize your taste buds with "So Easy Pineapple Short Ribs," a melt-in-your-mouth dish that combines the rich, savory flavor of tender beef short ribs with a sweet and tangy pineapple-infused glaze. Perfectly braised in a luscious mix of soy sauce, honey, garlic, and fresh ginger, these ribs are enhanced by the natural sweetness of pineapple chunks and their juice. This recipe is as simple as it is satisfying, requiring just 15 minutes of prep time before heading into the oven for a slow-cooked transformation. The velvety sauce, thickened with cornstarch, clings beautifully to the ribs, making every bite irresistibly saucy. Serve with steamed rice or creamy mashed potatoes, and finish with a sprinkle of sesame seeds and fresh green onions for an elegant yet approachable meal. Ideal for both weeknight dinners and special occasions, this easy short rib recipe captures the perfect balance of sweet, savory, and umami flavors.
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Ingredients
- 2 lbs Beef short ribs
- 20 oz Pineapple chunks (canned, with juice)
- 0.25 cup Soy sauce
- 3 tbsp Honey
- 4 Garlic cloves (minced)
- 1 tbsp Ginger (freshly grated)
- 1 tbsp Sesame oil
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 Green onions (optional, for garnish)
- 1 tbsp Sesame seeds (optional, for garnish)
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
In a large oven-safe skillet or Dutch oven, heat the sesame oil over medium-high heat.
Step 3
Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove the ribs and set aside.
Step 4
In the same skillet, lower the heat to medium. Add the minced garlic and grated ginger, cooking for 1 minute or until fragrant.
Step 5
Pour in the entire can of pineapple chunks with juice, soy sauce, and honey. Stir well to combine.
Step 6
Return the short ribs to the skillet, ensuring they are submerged in the sauce. If necessary, add a small amount of water or beef broth to cover them.
Step 7
Cover with a lid (or tightly with foil) and transfer the skillet to the preheated oven. Braise for 2 hours, occasionally spooning the sauce over the ribs to keep them moist.
Step 8
After cooking, remove the skillet from the oven. Carefully transfer the ribs to a plate and cover to keep warm.
Step 9
In a small bowl, mix the cornstarch and water until smooth, creating a slurry.
Step 10
Place the skillet with the sauce on the stovetop over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
Step 11
Return the short ribs to the skillet and coat them in the thickened sauce.
Step 12
Serve the short ribs over steamed rice or mashed potatoes, garnished with sliced green onions and sesame seeds, if desired.
Nutrition Facts
| Serving size | (1627.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2984.9 |
| Total Fat 147.0g | 0% |
| Saturated Fat 52.5g | 0% |
| Polyunsaturated Fat 10.9g | |
| Cholesterol 607.8mg | 0% |
| Sodium 5926.6mg | 0% |
| Total Carbohydrate 246.0g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 207.0g | |
| Protein 169.7g | 0% |
| Vitamin D 72.6IU | 0% |
| Calcium 394.3mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 3444.3mg | 0% |
Source of Calories