Pipikaula: Short Rib (Smoky Hawaiian Dried Beef)

This Hawaiian-style pipikaula uses flanken-cut short ribs marinated in a savory shoyu-based sauce, dried low and slow in the oven or Traeger, and pan-fried to crispy perfection.

Prep Time 2 10

Cook Time 6

Total Time 2 6 10

Servings

Calories 380kcal

Author Tani Nakamitsu

Ingredients

Main

3 lbs flanken-cut beef short ribs ½–¾ inch thick
2 tsp baking soda for tenderizing

Marinade

¾ cup low-sodium shoyu (soy sauce)
¼ cup water
1 tbsp oyster sauce or 1 tsp fish sauce
2½ tbsp brown sugar
2 cloves garlic minced
2 knobs of ginger crushed

Instructions

Prep the Meat
Sprinkle baking soda over all sides of the flanken-cut short ribs and place them in a large resealable plastic bag.
Make the Marinade
In a bowl, whisk together the low-sodium shoyu, water, oyster sauce (or fish sauce), brown sugar, minced garlic, and crushed ginger.
Marinate
Pour the marinade into the bag with the beef. Seal and massage to coat the meat. Marinate in the refrigerator for 24 to 48 hours (48 hours preferred for best flavor).
Prepare to Dry
Remove meat from marinade and pat dry thoroughly. Line a baking sheet with foil and place a wire rack on top. Lay the meat on the rack in a single layer.
Dry the Pipikaula
Oven method: Preheat to 170°F and bake for 6–7 hours, flipping halfway.
Traeger method: Set Traeger to 170°F and smoke for 6–7 hours. The smoker adds a delicious smoky flavor to the beef. Flip beef halfway.
Store
Let the dried meat cool completely, then store in the refrigerator in an airtight container for up to 3 days. You could also optionally serve the meat at room temperature and enjoy eating it.
Pan-Fry and Serve
When ready to eat, bring pipikaula to room temperature. Pan-fry over medium-high heat for 1–2 minutes per side, until the exterior is crisp and caramelized. Enjoy!

Notes

This pipikaula recipe is best served with sticky rice, poi, or lomi salmon. For extra smokiness, always go with the Traeger method.

Nutrition