Sweet & Spicy Maui Style Beef Short Ribs

with Broken Rice & Baby Bok Choy

Easy | 25 min

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Contains: Sesame, Soy, Sulphites, and Wheat.

May Contain: Egg, Fish, Milk, Mustard, Peanuts, Shellfish, Tree Nuts, and other sources of Gluten.

What We'll Send

Garlic
Brown Sugar
Dark Soy Sauce
Sesame Oil
Ginger
Sambal Oelek
Rice Vinegar
Coconut Oil
Broken Rice
Short Ribs
Green Onion
Baby Bok Choy
Sesame Seeds
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1181
Fat 76g
Protein 37g
Carbohydrates 94g

Cooking Directions

1

Oven/Stovetop Instructions

Marinate Short Ribs
- Turn oven on to 425°F, move one rack to the highest position and one rack to the middle position.
- Line two baking sheets with foil.
- In a large mixing bowl, make marinade by whisking together brown sugar, ginger, garlic, soy sauce, rice vinegar, half of the sesame oil, and sambal oelek to taste until sugar dissolves.
- Drain short ribs and pat dry with paper towel.
- With clean hands, add short ribs to mixing bowl and coat with marinade.
- Transfer short ribs to one baking sheet and top with any remaining marinade.
- Wash hands with hot soapy water.

Cook Rice
- Rinse and drain rice in a fine mesh sieve.
- Add rice to a small pot with coconut oil and 1 1/4 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 10–12 minutes or until grains are tender.

Prepare Vegetables
- Wash bok choy and green onion.
- Separate bok choy leaves and place on second baking sheet.
- Toss with remaining sesame oil and season to taste with salt and pepper.
- Thinly slice green onion.

Cook Short Ribs + Bok Choy
- Place short ribs on top rack and bok choy on middle rack.
- Set a timer for 6 minutes.
- When timer goes off, turn broiler on to 500°F.
- Flip short ribs and brush with any sauce from baking sheet.
- Return to oven and cook for 3–5 minutes, flipping once more, until short ribs are an internal temperature of 165°F and glaze is sticky.
- Monitor short ribs carefully to prevent burning.

Finish + Serve
- Divide rice onto serving plates with bok choy on the side.
- Portion short ribs onto plates and spoon any glaze from baking sheet over top.
- Garnish with green onions and sesame seeds.
- Enjoy!

2

BBQ Instructions

Marinate Short Ribs
- Heat barbecue to 400°F.
- In a large mixing bowl, whisk together brown sugar, ginger, garlic, soy sauce, rice vinegar, half of the sesame oil, and sambal oelek to taste until sugar dissolves.
- Drain short ribs and pat dry with paper towel.
- With clean hands, add short ribs to mixing bowl and coat with marinade.
- Wash hands with hot soapy water.

Cook Rice
- Rinse and drain rice in a fine mesh sieve.
- Add rice to a small pot with coconut oil and 1 1/4 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 10–12 minutes or until grains are tender.

Prepare Vegetables
- Wash bok choy and green onion.
- Slice bok choy in half lengthwise.
- In a second large bowl, toss bok choy with remaining sesame oil and season to taste with salt and pepper.
- Thinly slice green onion.

Cook Short Ribs + Bok Choy
- When rice is cooked, turn off heat and set aside.
- Place bok choy onto grill and cook for 2–3 minutes on first side.
- Turn bok choy over and cook another 2–3 minutes or until tender with crispy edges.
- Put short ribs on the grill and cook 1–2 minutes per side.
- Cook short ribs to an internal temperature of 165°F.

Finish + Serve
- Fluff rice with a fork and stir in half of the following: green onion and sesame seeds.
- Divide rice onto serving plates with bok choy on the side.
- Portion short ribs onto plates.
- Garnish with remaining green onion and sesame seeds.
- Enjoy!

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