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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Recipe Information
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)
Instructions
Preheat your oven to 325°F (165°C).
In a large oven-safe skillet or Dutch oven, heat the sesame oil over medium-high heat.
Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove the ribs and set aside.
In the same skillet, lower the heat to medium. Add the minced garlic and grated ginger, cooking for 1 minute or until fragrant.
Pour in the entire can of pineapple chunks with juice, soy sauce, and honey. Stir well to combine.
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.
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.
After cooking, remove the skillet from the oven. Carefully transfer the ribs to a plate and cover to keep warm.
In a small bowl, mix the cornstarch and water until smooth, creating a slurry.
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.
Return the short ribs to the skillet and coat them in the thickened sauce.
Serve the short ribs over steamed rice or mashed potatoes, garnished with sliced green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 5927 mg | 258% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 207.0 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 394 mg | 30% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3444 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
