Smoked, Braised Short Rib Loco Moco

Smoked, Braised Short Rib Loco Moco
Recipe type: Breakfast
Cuisine: Hawaiian
I discovered Loco Moco when we were in Hawaii this summer. I then decided to give it my own spin. This dish is a keeper.
  • 3 lbs Beef Short Ribs
  • Barry's Beef Rub
  • Olive Oil
  • 64 Oz Beef Stock
  • 1 Bottle Cabernet Sauvignon
  • 2 Tablespoons of Minced Garlic
  • Uncle Ben's Long Grain Rice
  • 1 Medium Yellow Onion
  • Half Stick of Butter
  • 2 Cups of Baby Bella Mushrooms
  • 8 Oz Can Cream of Mushroom Soup
  • 2 Tsp Kosher Salt
  • 4 Tbs Corn Starch
  • 4 Tbs Cold Water
  • 1 Tsp White Pepper
  • 2 Eggs
  1. Preheat smoker to 225 degrees
  2. Place short ribs on wire rack
  3. Rub both sides with extra virgin olive oil
  4. Coat both sides with Barry's Beef Rub
  5. Place short ribs on smoker
  6. Smoke for 3 hours
  7. Turn halfway through
  8. Remove from smoker
  9. In large dutch oven, add beef stock, Cabernet Sauvignon and garlic
  10. Stir to combine
  11. Set burner to low to medium to get liquid simmering
  12. Add short ribs making sure they mostly covered
  13. Reduce temperature and simmer for 4 hours
  14. Remove meat with a slotted spoon
  15. Remove any remaining bones that didn't come out during cooking
  16. Slice the meat into bite sized pieces
  17. Allow the braising liquid to cool and the fat to separate
  18. Remove the fat from the surface
  19. Finely chop the Baby Bella Mushrooms
  20. Slice and caramelize the yellow onion with the half stick of butter
  21. Puree the caramelized onion in food processor
  22. Add mushrooms to food processor as well
  23. Add onion and mushroom mixture to pot with braising liquid to make gravy
  24. Add salt and white pepper
  25. Bring to a boil, seasoning to taste as necessary with additional salt and pepper
  26. Reduce to simmer
  27. In a bowl, combine the corn starch and cold water until smooth
  28. Slowly whisk corn starch mixture into gravy, stirring in the same direction
  29. As gravy thickens, remove from heat
  30. Fry two eggs in a skillet, sunny side up
  31. Assemble dish by first adding 1.5 cups of rice to your bowl
  32. Then add 1 cup of short rib
  33. Then add 2 ladles of gravy
  34. Finally slide eggs on top


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