Short ribs are a traditional local favorite, but many don’t know the secrets behind perfecting the dish.
Chef Kelvin Ro explained the way to cook the best short rib, a staple of his childhood. “Hawaii is very connected to short ribs, and it’s in my blood,” explained Ro, who has been preparing the dish since his high school gatherings 40 years ago.
“Hawaii is very connected to short ribs, and it’s in my blood.”
Chef Kelvin Ro shares his recipe for Korean Kalbi Short Ribs, a popular dish at Diamond Head Market & Grill. Photo: Reid Shimabukuro/Hawaii Food & Wine Festival, 2019
“The reason I like short ribs is because of the texture and the marbling of the fat to ligament to meat ratio,” explained Ro, who uses the meat’s resilience to heat to prepare delicious kalbi ribs at Diamond Head Market & Grill. He recommends throwing the thin pieces on the grill to be cooked quickly. Ro uses kiawe wood on his grill to get a beautiful charred flavor on his ribs. In perfecting his short ribs, Ro worked hard on his kalbi marinade. “It’s the ratio of sugar, shoyu, ginger and garlic.”
For those that prefer a braised option, Ro specified that thick pieces of short rib are the best for this. “The thicker the meat, the longer the cooking time and the lower the temperature.”
Main Dish
Korean Kalbi Short Ribs
Yield 2-4 servings | By Kelvin Ro
Photo: courtesy of Kelvin Ro
Korean Kalbi Short Ribs
Yield 2-4 servings | By Kelvin Ro
2 pounds ¼-½ inch-cut short rib
Marinade
1 cup shoyu
½-1 cup sugar, depending on sweetness preference
2 tablespoon ginger and garlic
2 tablespoon sesame oil
2 tablespoon vegetable oil
2 tablespoon grated onion
2 tablespoon water
Green onion and sesame seeds, for garnish
Marinate for at least 4-6 hours or longer. Grill until cooked to your desired doneness. Kiawe (mesquite) charcoal is recommended.
