This recipe is very similar to my Island Braised Short Ribs, but then again , it’s not. I followed the same method but worked with different ingredients. The result was a thicker sauce, sweeter taste and overall deliciousness. Not sure if I prefer one over the other, they are both great. Both are made with local ingredients and have lots of sweet tropical loving. I used mago, instead of papaya for these, really because they just showed up. Literally, a little girl showed up at my front door with a bag of mangoes! 10 for $5. Sold! Some were little and I wasn’t sure if they would ripen, but they sure did. Boy! Oh boy! were they sweet. The rest the ingredients were what I had left in my barren kitchen (in dire need to do groceries)
I hadn’t had mango in Hawaii yet. They seem to be of the same variation that grew in my mother’s backyard growing up. It’s interesting how South Florida and Hawaii have very similar fauna! I guess I’ve been lucky to move from one tropical location to another. I love it though, makes me less homesick when I see mango, avocado, guava and papaya growing wild everywhere.
So I make my short ribs in a cast iron dutch oven. You could totally do this in your slow cooker as well, but you will need to do the browning and sauteing in a large pot and then transfer to the slow cooker. You can also use white wine, broth or another liquid for this. Like I mentioned, this dish born of the few ingredients I had left in my kitchen, really, I had to go shopping so bad. I was out of broth, but I did have a bottle of moscato my neighbor brought me last time we had them for dinner. Moscato is a while sparking wine, it’s very sweet. You could also use prosseco or champagne. How fancy, bubbly, mango short ribs 🙂
*If you want to make it AIP or Whole30 compliant: just use 3 cups bone broth and add in a little white wine vinegar!
This grass fed beef from the Big Island is so beautiful!
- 3lbs english cut short ribs, cut in to 2-3 inch pieces
- 2 tbsp Tin Star Ghee (use palm oil shortening for AIP)
- 1 onion
- 1/4 head cabbage
- 1 cup diced mango
- 1 yellow plantain
- 2 cloves garlic
- 1/2 bunch cilantro
- 1 tbsp mustard powder (sub ginger powder for AIP)
- 2 tsp cinnamon
- 1 tbsp ginger powder
- 1 tbsp oregano
- 1 tbsp salt
- 1 tsp turmeric
- 1/2 cup Otto's Cassava Flour
- 1 bottle of Moscato
- Pre-heat oven to 350F.
- Prep you veggies: small dice your onion, shred cabbage,dice plantain & mince garlic.
- In your Dutch oven, on the stove, on medium-high heat, melt ghee.
- Sprinkle the short ribs with a little salt.
- Add them to the Dutch oven and brown in ghee about one minute each side.
- Once browned on all sides, remove and set aside.
- Add in all the veggies and fruit and sauté until tender, about 6-8 minutes.
- Add all the seasoning. Stir well.
- Immediately add in the mocscato, bring to a simmer.
- While whisking vigorously add in the cassava flour an whisk until smooth.
- It will continue to summer and thicken quickly.
- Add the short ribs and cilantro. Stir well.
- Cover Dutch oven with lid and place in the oven, on the middle rack, for 3 hours.
- When ready to serve, open use tongs to carefully remove the render ribs, use a spoon or ladle to serve the thick sweet sauce.