Braised Short Ribs with Napa Cabbage and Pineapple

This dish has a Korean flavor profile with cabbage, pineapple and seasoned with soy sauce and mirin.

Photo of Braised Short Ribs with Napa Cabbage and Pineapple


3 to 4 pounds beef short ribs, cut into 3-inch pieces
1 cup mirin cooking wine
1/2 cup less sodium soy sauce
1/2 cup water
1 medium onion, cut into 2-inch chunks
1 (1-1/2-inch) thick slice fresh ginger, peeled and chopped
3 garlic cloves, minced
10 medium (5 oz.) shitake mushrooms, tops cut in half, stems removed
1/2 pound daikon radish, sliced
1/2 pound DOLE® Carrots, thinly sliced
1/2 pound Napa cabbage, thickly sliced
2 cups DOLE Chef-Ready Cuts Pineapple Cubes
1/4 cup pine nuts, toasted
1 to 2 teaspoons sesame oil
salt and ground black pepper, to taste
hot cooked rice


  1. Cook short ribs in large saucepot of gently boiling water 6 to 8 minutes, skimming surface foam.  Drain ribs and rinse with cold water.

  2. Rinse saucepot and return ribs.  Add mirin, soy sauce, 1/2 cup water, onion, ginger and garlic.  Bring to boil; reduce heat and simmer, covered, 2 to 2-1/4 hours, turning ribs occasionally, or until ribs are very tender.  Remove and discard ginger.  Spoon off excess fat.
  3. Add mushrooms, daikon radish and carrots; cook, covered, over medium heat 10 to 15 minutes or until vegetables are just tender.  Add cabbage, pineapple cubes, pine nuts and sesame oil; cook, stirring occasionally 5 minutes longer.  Season with salt and pepper, to taste.  Serve over cooked rice.

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