SOY braised SHORT RIBS...my favorite dish from HAWAII by chef Alan Wong

[@wittyjake]

Hey man! Just a positive note from someone who's a professional editor: your presentation is really improving (and I've liked your style from the beginning). Everything from the recipe attribution with the Hawaii stuff to the shot comparisons with the salted vs unsalted short rib is really adding a ton of value and not going unnoticed. Really appreciate your videos, they're fantastic.

[@rafcalvo5]

I love your shorter videos but this is the stuff I can watch for hours. I feel like I’m next to you in the kitchen, it feels comforting. Thank you again Steven

[@cheehee808_]

Born and raised here in Hawaii and just wanted to say me and my brother were inspired to cook your braised short ribs and they came out awesome. Much mahalos! 🤙

[@randolphbrooks5282]

I've made this recipe at home a couple of times now...all in the last couple weeks! Absolutely love it and as usual, your video is comprehensive without being condescending. Really appreciate your work, man...Thanks.

[@doubled1822]

Just made this for the family. Everyone LOVED it! The sauce this recipe makes is unbelievable. Thank you!

[@skyblue4986]

Leftover fried rice with short ribs with braising liquid as a sauce and sesame seeds and scallions as a topping? Thats the first thing that immediately came to my mind 😅😉

[@paulwagner688]

Uncle Roger will be watching

[@skyblue4986]

@@paulwagner688 haha exactly 😂

[@pizzaface4628]

Called it! He just uploaded that recipe an hour ago!

[@skyblue4986]

@@pizzaface4628 I know! I saw it on instagram. I think I nailed it perfectly !

[@thewolfethatcould8878]

It was actually. 😂🤣

[@Fly1ngHawaiian]

Just made this yesterday. My house smelled so amazing and the short ribs tasted even better than I could have imagined! Definitely keeping this recipe in my books!

[@aravindvinayakan]

Tonight is my last night at home visiting my family for the holidays and I spent hours in the kitchen making this with my mom. It was worth every single second. Thanks for the amazing recipe Stephen. Keep up the amazing work and Happy New Year!

[@georgecrozer5182]

just made this... only changed asparagus for the broccolini... this dish is obscene with how delicious it is. absolutely on another level good!

[@JaimaocantaJaimao]

Man I cooked this for Easter and it was one of the most delicious meals I had! Thank you so much for breaking down this recipe. Your content is legendary!

[@jimferoce4862]

Made this last night and it was a hit. Your rice instructions were spot on. Obscenely delicious.

[@julianadaxland3047]

OMG i made this recipe tonight and i already knew i loved short ribs but WOW, this recipe takes it to another level! perfect balance of saltiness + sugar + umami.... all the good stuff!!!!

[@MammothTenderloin]

Kenji dropping into DMs to spread knowledge #blessed

[@Will_JJHP]

This is one of those childhood dishes my halmoni made in the wintertime. So, so good

[@Teri313-]

I just made these short ribs and am eating them as I type. They are SOOO good! It was my first time cooking short ribs, so I kept it simple and didn't make the broccoli or sushi rice, but I did make some long grain white rice in the rice cooker. I also didn't have mirin, so I used dry sherry. Otherwise, I followed you to a T and it turned out great. I'll get some mirin for next time - cause there will be a next time. Thank you Steve!

[@bahzingapunk2654]

Your narration has really improved lately. Very good!

[@NOTANOTHERCOOKINGSHOW]

Thank you, trying hard to become better every day at explaining things more clearly

[@aesoprockslig]

@@NOTANOTHERCOOKINGSHOW my kitchen is soooo much better because of you! Thank you friend. Happy to be alive at the same time as you!

[@Kuuipo1972]

Love this. Classic recipe from Alan Wong. From a Hawaiian to an Island lover, aka "you", love you representing Hawaii in the best way.

[@haphartmann3394]

Made this quite a few times just as you recommend.Awesome. Delicious.

[@Drewt66]

This is awesome and was my favorite dish from Alan Wong's. Such a huge bummer they closed but really excited to make this. Thanks for keeping it alive!

[@Sandysuploads]

Omg! Just by looking at the ingredients and the way you cooked them I KNOW that will be delicious!!!!! Thank you!!!! Following you now ❤

[@lindaelia2616]

Born and raised in Nuuanu…live in Kaneohe now! Totally agree with you about our food…thanks for sharing his recipe! I will start working on it!

[@Sandysuploads]

I made this recipe for our Easter lunch. Ono! Thank you so much! For making this video 😊

[@casey2593]

Just made this last night for the 10th time. It’s soooo good. Thank you!

[@DS23Videos]

Great Video!!! I loved your little prelude about hawaii! Its cool that it´s not like any other cooking show

[@WeAreMortgages]

On of the best recipes I've ever made. Thank you for sharing as always:)

[@fabdiva9]

your show is so great. you explain things amazingly and its only getting better, new yorker to new yorker haha. thank you for providing stories that make me want to recreate these amazing dishes we hold dearly in our heads. sending love!!!!

[@fabdiva9]

stomachs* not heads

[@abdihakimhersi2912]

Dude, Stop it! My mouth is drooling 🤤 ... You're utterly a food genius !!!

[@nxnw66]

I made this on the weekend and it is amazing! Thanks again for another great recipe :)

[@samontenegro]

As always, fantastic job! I am addicted to your channel, thanks for sharing your knowledge with us!

[@b.keithryder714]

Dear lord that looks fabulous! Stopping by the supermarket on the way home!

[@dmeritz]

Tried this tonight. Easy and friggin delicious!

[@JimsTravelLink]

I’ve tweaked the marinade a bit … wow what a great vid on the basic dealeo❤ from an avid Alan Wong’s &Roy Yamaguchi Fan … not to mention Merriman

[@rbdpackaging3152]

Nice job- enjoyed. Many thanks.

[@SLEJAJA]

Beautiful! I will try that curly technique with my green onions next time! Definetly going to watch this again and make this dish!!!!

[@michaelb6686]

I’m just a casual viewer but anytime I come across your video I tend to watch it. Literally thinking to myself what a great introduction and I casually glance down at the comment section as I’m watching the video and the first sentence I see is someone else’s comment that is complimenting you on the same thing, must be true!

[@jopax66]

I braise short ribs all through the cooler months and this is top on my list, thanks,

[@pekow91]

Just made this. Amazing, highly recommend

[@bayouboy8644]

That looks amazing, I will need to watch a couple times to get the steps down on making the glazing sauce from the soy.

[@MattRoadhouse]

Thanks!! Here's my take on Asian Ribs - amounts are typically for double rack of pork back ribs Szechuan Black Bean Glaze 1/4c Oyster Sauce 3-4 Tbsp Yamasa Soy (depends on salt preference, amount of meat and brand of soy sauce) 2 Tbsp Honey 2 Tbsp Rice Vinegar 2 Tbsp Thai sweet chili sauce 2-3 tsp Black Bean, mashed (fermented) 4 tsp Chinese 5 Spice - (split between glaze & marinade) 6 cloves Garlic, minced (split) 2 knobs Ginger, thin sliced 2 chili, de-seeded - or a couple tsp of crushed dried Thai Chili 2 tsp Sesame oil (reserved for end, don’t cook it) Optional: thin sliced Candied Ginger cut in thin ribbons Glaze: Mince 3 cloves & a little less amount of ginger. Mash black beans into paste Add crushed/fresh 🌶, 2tsp 5 spice, rice vinegar, honey, oyster sauce and soy. Whisk together. Test for balance and preferences.Acidity, salt, sweet, spice, heat and savory elements. Plus 2 Tbsp of Thai sweet chili sauce to help bring it all together. Marinade/Sear: X-Score backside, then cut ribs into 1-2 bone pieces, add 3 cloves chopped garlic, thin sliced ginger, fleur de sel, black pepper,2 tsp five spice, and 1+ Tbsp cane sugar. Toss. Let marinade. Chili can be added here plus glaze depending on preferred heat. Heat your frying pan to high, sear all edges, do not crowd pan. Do in batches. Coconut oil works well or clarified bacon fat. 😍 Caramelized garlic and ginger can be fished out when removing seared rib, before adding raw ribs. Add to roasting pan or large steel bowl for tossing glaze. [If you are a flav hoarder like me 😉 you can remove the cooking oil and deglaze the frying pan with some rice vinegar and pour into the sauce bowl] (Or you can use to pan fry now to cook cut gem potatoes, season then bake. I use rosemary, cumin, thyme, Lawrys and pepper) Braise: Once all searing is done, toss in the glaze mix, and braise in oven at 350F for 90-120m uncovered. Another 3 cloves of garlic can be added here. Just flatten and rough chop. Tossing and glazing every 20 min or so. Depending on moisture content, you may need to adjust. Can do a final balance check as you did with initial glaze mix. Ensure it doesn't completely dry out and burn. 2 tsp of Sesame oil and/or toasted seeds can be used in final tossing in bowl. If your sauce isn’t thick at this point, you can pour off roasting pan and skim off all fat with a spoon, then whisk in 1tsp corn starch & bring to boil for 2 min. Then back into tossing bowl. Depends on moisture content of the meat. This recipe is for a double rack of ribs.

[@AlexWilliams-zi3xx]

Yo man. First time here. Wow. Love the video man you are so carefree and easy to watch. Another great cook to watch on KZbin.

[@EV87_]

I’ve watched this video like six times now. I need to finally make this.

[@jgoree8319]

Looks fantastic. I’m definitely making this. Thanks

[@karlboman]

That looks ASTONISHING

[@callmeviper7723]

You blew up man! Been following since you were only in the tens of thousands. Happy for you!

[@19Ter67]

Oh MY!! That looks SO GOOD!! A shame that place in Hawaii closed, but great that his recopies are available.

[@carlitojackson247]

Can’t wait to try this recipe 🔥🙌

[@fittzie]

Soooo are you going to do that lobster escargo ?

[@EazyyMuthuLovinnE]

Facts. NEEEEEEED THAT 😂😂

[@Fehren_Hi]

Yay. My home!!! I'm glad u been having a good time🤙🏾mahalo nui for sharing

[@AJGungHO]

AS A NEW SUBSCRIBER, I shun those who give you thumbs down! I came for the traditional alfredo, I stayed for every other video! It may not help my diet efforts but I do have Cauliflower, broccoli, & Brussels sprouts in my fridge waiting to be roasted. Cheers, Stephen & all the best to you!

[@isaaccatao5974]

been waiting 10 days for this video 🤩

[@en2oh]

Great video! First I heard that Alan Wong's had closed. We enjoyed this particular dish every time we'd travel to Hawaii... Are his other restaurants still open?

[@JustRelaxingBeats]

This is a good one. I can't wait to make it.

[@mathewrolfe4081]

Outstanding! Awesome vid

[@redefiningalldiets]

I love your presentation. You have inspired me to create my own cooking videos like yours.

[@stanleysanon5269]

You are a true artist!!!!👍🏿💯💯

[@iliketurtles228]

Now try Alaska! Really looking forward to going to Hawaii and Alaska in the future! Such cool and exotic places!

[@rapidrhinoplumbing-monrovi3269]

Thank you Stevo,,,,you always out do yourself on every cook,,, don't ever change,,,, more way cool vids please,, I don't know of another comparable cooking show out there, Many Thanks Stevo ,,DD in L.A.

[@bpandaya1]

Aloha from Honolulu! Luv your channel.

[@TheStallion234]

Yeah, this is going on the weekend cook list

[@Pink85632]

I’ve never had short ribs before. Definitely going to make this recipe for my first introduction. Looks absolutely amazing!

[@iamshaman]

Delicious episode today. 💗Hawaii

[@rogerrtewwr4723]

that broccolini is an upgrade for the dish, the broccoli in the pic from the restaurant looked like an afterthought

[@MailOrderGamers]

Love your show! Don't stop. I made Tacos last night I used your recipe for the taco seasoning pickled jalapeños and pickled red onions. It was great... But I know how to make Mexican style yellow rice already. 😉

[@ryangoodmonday1495]

This looks godly good... got some Korean twist on it. Love it!

[@VaiRostampour]

Straight on to my food playlist, need to cook this one day!

[@louiscooks4943]

This looks insane, I don't have the most knowledge on shortribs so this is gonna be really helpful!

[@crazywomancreek1]

OMG. . . I'm trying to diet and this channel is killin' me!!!!

[@garrettisrael]

this looks incredible

[@dylanisco0l]

looks delicious

[@Solutho]

This looks beautiful, mate! Good job

[@christophbutenschon7349]

fantastic!!!

[@MaquiladoraIII]

Brilliant recipe, dude! I'm definitely gonna do this and throw it in the slow cooker overnight.

[@esmith1225]

This is awesome. I’d love to see a play on tacos with the shredded short ribs...or a grilled cheese. Holy F.

[@ChrisBakerDrummer]

That looks absolutely incredible. Will be making this for dang sure

[@berviffy30]

Oh My Goodness IM SO GOING TO MK THIS

[@counselorchick15]

Steven if you make the ribs day before serving, how’s best to reheat while making the rice & veggies? TIA!

[@aaronboogie4469]

That looks so good! I could eat two of those plates in one sitting.

[@nelsonfpr]

Another great dish ;) keep it up!

[@Deemieboi]

that "its just looks good" had me dead hahah great video. will certainly be giving it a try. btw it does look good

[@Alexois]

Looks sooooooo nice! Just one question, do you use light or dark soy sauce?

[@jasonlin7223]

Love to see the Earlywood spatula!

[@Oneness100]

Here's couple of mods you can do. I usually cook with honey instead of sugar, especially with teriyaki sauces. For a teriyaki sauce, you can also add some chicken or in this case maybe a little beef stock to make it a little richer tasting.

[@iluomobravo]

I need to make this soon!

[@Rippers-TV]

That looks stupid good!

[@mistertnoname1653]

That looks fantastic❤️

[@gizharris7639]

Ugh, Perfection! 😋

[@msVanessajay]

This is uncanny. I’m currently visiting Hawaii for the first time and in the midst of looking up the best eats in the area, I get this notification from your channel. Definitely hitting up Leonard’s for those malasadas. And bet those short ribs are fire.

[@mogator808]

on the fancy end, hit up senia and nanzan giro giro since you can't get alan wongs! you won't regret it.

[@the_e_letter]

head to koko head cafe for brunch!

[@msVanessajay]

@@mogator808 good looking ;)

[@msVanessajay]

@@the_e_letter done!

[@constancejenkins3867]

Phenomenal job Sir... God bless you 🥰 🙏🏽 That looks Freaking Awesome New Follower Here 😍😋🤤

[@etherdog]

I admire your plating attention. My plates look like Jackson Pollock as an infant.

[@iconoclast137]

i tried this with some horrible really small and gristly short ribs that were practically inedible. but the flavor was amazing so i'm doing it again but this time with a chuck roast

[@PresidentGas1]

Made this tonight and I'm someone who adheres to the recipe exactly.... at least the first time. It's really delicious .... IF ....you like a sweet sauce. Not Teriyaki sweet mind you ..........it's got WAY more going on than something like that . Just a head's up is all.

[@azzwort]

An actual plate, incredible.

[@torreyholmes7205]

Very nice presentation!

[@StashHouse56]

Brah. Looks so ono. Only thing missing was the hawaii mac salad. 🤙

[@juliandarsono279]

Yes

[@MrFlac00]

It feels like this recipe is like a really cool combination of Osso Buco and Chicken Adobo. Thank god shortribs are relatively cheap.

[@phillipsmom6252]

Don’t know where you live, but short ribs are not cheap

[@tomgreen2058]

Annoyingly they seem to have become fashionable in the UK and aren't cheap anymore

[@phillipsmom6252]

@@tomgreen2058 ..👍

[@IEdjumacate]

Just got a new Dutch oven & made this for dinner tonight. All I can say is....fucking fantastic. I was too busy salivating & forgot to plate up the curled scallions which was upsetting but holy shit this was awesome.

[@vul4otronec]

Thats awesome man

[@bradrobertson3773]

I’m probably way too down the list for you to see this comment, but I’d like to see it anyhow. I live in Hawaii, and I have a boat in the marina where your clip started. Do you ever head back this way, my family will take you sailing and surfing if you’re up for it. Thank you so much for your cooking videos, my game in the kitchen has advanced so much! Aloha and I hope you had a happy New Year’s Eve🤙🤙🤙

[@KRayxKodessA]

I'm going to try this, but with an added TBSP or two of gochujang paste.