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1
Combine the Hawaiian salt and shoyu. Coat the beef thoroughly on all surfaces. Allow the seasoning to penetrate for 30 minutes at room temperature before proceeding.
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2
Arrange the seasoned beef on a rack set over a tray. Dry in full sun for 24 to 48 hours, turning once, or in a low oven; the target state, not the temperature, governs. This is where the dish lives or dies: the beef must arrive at a pliable, leathery state that is dry to the touch on the surface yet compressible — still moist — at the centre. A surface that yields no moisture under firm finger pressure but gives slightly under compression at the thickest point is correct. Over-drying produces jerky; under-drying produces a wet seasoned steak. The window is narrow.
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3
Set a heavy pan over high heat until it smokes. Add the semi-dried beef — no additional fat is required for well-marbled short rib — and pan-fry, turning as needed, until a dark mahogany crust forms and the fat renders to a state approaching crackling. The crust should resist the spatula before it releases cleanly from the pan.
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4
For bone-in short rib, the definitive preparation: slice against the grain and serve warm immediately. The interior should show darker dried edges graduating to a moister, pinker centre, with rendered fat channels visible through the cut face.
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5
For the poke-style variation: allow the pan-fried beef to cool briefly, then slice thin against the grain. Toss with Maui onion, ogo, and Hawaiian salt. The beef should hold its chew while absorbing the salt and the brine of the ogo — taste for seasoning balance between salt, soy already in the beef, and the fresh allium sweetness.