Hawaiian Beef Short Ribs Plate Lunch - Make It Tonight

Get ready to bring the taste of the islands right into your kitchen with the ultimate Hawaiian Plate Lunch! This isn't just any meal; it's a classic combination featuring tender, savory Korean-style beef short ribs (also known as kalbi), perfectly paired with a creamy, old-school homemade macaroni salad, fluffy white rice, and a tangy, easy katsu-style sauce. Forget takeout – this comprehensive recipe guides you through creating an authentic plate lunch experience that’s simple enough for beginners but packed with flavor for everyone.
Total Time: Approximately 4 hours 45 minutes (including 4 hours minimum marinating)
Key Equipment: Grill or broiler (or grill pan/cast iron skillet), large pot, rice cooker (optional)
Plate Lunch Style: Traditionally served with "two scoops rice, one scoop mac," plus your star protein!

Ingredients

• 2-3 lbs flanken-cut (LA-cut) beef short ribs (about 1/4-inch thick)
• ½ cup low-sodium shoyu (soy sauce)
• ¼ cup packed light brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon grated fresh ginger
• 4 cloves garlic, minced
• ½ small pear or apple, grated (about ¼ cup)
• 2 green onions, thinly sliced (white and green parts, divided)
• ½ teaspoon black pepper
• For the Rice Ingredients
• 2 cups Calrose or medium-grain white rice
• 3 cups cold water
• For the Mac Salad Ingredients
• 1 cup elbow macaroni
• ½ cup good quality mayonnaise (like Best Foods/Hellmann's)
• ¼ cup whole milk
• 1 tablespoon apple cider vinegar
• ¼ small yellow onion, grated
• 1 small carrot, grated (optional, for color and slight sweetness)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• For the Katsu-Style Sauce Ingredients
• ½ cup ketchup
• 2 tablespoons Worcestershire sauce (or similar tangy sauce)
• 1 tablespoon shoyu (soy sauce)
• 1 tablespoon brown sugar
• 1 teaspoon grated fresh ginger (optional, for extra kick)
• ¼ teaspoon black pepper
• For Serving (Optional Add-ins Only)
• Shredded green cabbage
• Furikake (Japanese rice seasoning)
• Extra sliced green onions
• Sesame seeds
• Lemon wedges

Directions

1. Prepare the Short Rib Marinade: In a large mixing bowl, whisk together the shoyu, brown sugar, sesame oil, grated ginger, minced garlic, grated pear (or apple), and black pepper. Stir in the white parts of the sliced green onions, reserving the green parts for garnish.
2. Marinate the Short Ribs: Add the flanken-cut beef short ribs to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for a minimum of 4 hours, or ideally overnight (12-24 hours) for best flavor and tenderness.
3. Start the Rice: Rinse the Calrose rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 3 cups cold water. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork. (If using a rice cooker, follow your cooker's instructions.)
4. Cook the Macaroni: While the rice cooks, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook slightly past al dente, aiming for a softer texture (about 8-10 minutes). Drain the macaroni very well, shaking off excess water. Immediately return the warm pasta to the empty pot or a large bowl and season with a splash of apple cider vinegar and a pinch of salt. This helps the pasta absorb flavor. Let cool for about 10-15 minutes.
5. Mix the Mac Salad Dressing: In a separate medium bowl, whisk together the mayonnaise, milk, remaining apple cider vinegar, grated onion, grated carrot (if using), salt, and pepper.
6. Assemble and Chill Mac Salad: Once the macaroni has cooled slightly, add the dressing to the pasta. Fold gently until everything is well combined. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill.
7. Whisk the Katsu-Style Sauce: In a small bowl, combine the ketchup, Worcestershire sauce, shoyu, brown sugar, optional grated ginger, and black pepper. Whisk until smooth. Taste and adjust for sweetness/tanginess as desired. Set aside.
8. Cook the Short Ribs: Preheat your grill to medium-high heat, or preheat your broiler to high with the oven rack about 6-8 inches from the heat source. Remove the short ribs from the marinade, letting any excess drip off (do not wipe completely dry).
   1. Grilling: Grill for 2-4 minutes per side, turning once, until beautifully caramelized and cooked through.
   2. Broiling: Arrange ribs in a single layer on a foil-lined baking sheet. Broil for 3-5 minutes per side, watching carefully to prevent burning, until browned and cooked.
9. Rest and Slice Beef: Once cooked, transfer the short ribs to a cutting board and let rest for 5 minutes. If desired, slice against the grain into smaller, bite-sized pieces.
10. Assemble the Plate Lunch: On each plate, scoop two generous portions of rice and one scoop of chilled macaroni salad. Arrange a pile of the cooked Korean-style beef short ribs next to the sides. Serve with the katsu-style sauce on the side for dipping or drizzling. Garnish with reserved green onions, sesame seeds, furikake, or shredded cabbage if desired.
11. Plating/Portion Guide
    1. Beef Short Ribs: Aim for 4-6 pieces per plate (about 4-6 oz cooked weight).
    2. Rice: Two "scoops" is roughly 1 cup cooked rice per serving.
    3. Macaroni Salad: One "scoop" is about ½ cup mac salad per serving.