Lemongrass Braised Boneless Short Ribs

Chef Ernesto prepares Lemongrass Braised Short Ribs with UCook Hawaii Lemongrass Sauce and Boneless Short Ribs from Hawaii Meats, both available in-store at ChefZone.


  • 1 Slab of Hawaii Meats Boneless Short Ribs # 115696
  • 1×12 oz. Bottle of UCook Hawaii Lemongrass Sauce & Marinade #3183254
  • 5 oz Shallots, Minced
  • 5 Stalks Fresh Lemongrass (Bottom Ends, Cut Lengthwise)
  • 1 oz Salt
  • 2 oz Fresh Cracked Black Pepper
  • 2 oz Fresh Cracked Coriander
  • 1 oz Olive Oil
  • 8 oz Low Sodium Chicken Stock or Vegetable Stock


  1. Cut the boneless short rib slab into ½” pieces.
  2. Combine pepper, coriander, and salt and season short ribs.
  3. Heat oil and sear seasoned short ribs on both sides.
  4. Transfer seared short ribs to a braising pan.
  5. In the same pan that the short ribs were seared, cook shallots, and freshly cut lemongrass for about 2 minutes.
  6. Add 1 bottle of UCook Hawaii’s Lemongrass Sauce & Marinade.
  7. Add mixture and stock to braising pan and cover.
  8. Place the braising pan in a 350-degree oven and cook for 1 hour.
  9. Remove and chargrill short ribs (optional).
  10. Plate, pour sauce on top of the short ribs, and serve.