Braised Miso Short Ribs
If you're looking for a comforting meal, these Braised Miso Short Ribs will melt off the bone leaving a sweet brothy sauce and fork tender meat. The beef is braised in a mixture of miso, mirin, shoyu, chicken bone broth, garlic, shallots and green onions. Short ribs have well marbled meat, lots of fat and some bone to give an incredibly rich braising liquid. However, this low and slow recipe turns any tougher cut of meat into something tender, juicy and flavorful. Trust us, you’ll want to keep going back for more! Pair this tender meat with mashed potatoes, Brussel sprouts or roasted cauliflower.
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Cooking Variations
Substitute different meat: This recipe is a great base and works well with a variety of meat. Use Beef Cross Rib Roast, Beef Chuck Roast or Boneless Short Ribs. Basically any kind of meat that requires low and slow cooking. Cooking times will vary depending on the cut.
Deciding on miso paste: White miso paste is nutty and slightly sweet, which pairs perfectly with our grass fed beef. White miso is a versatile kitchen staple that can be used for soups, marinades and dressings. White miso has a milder flavor compared to red miso because it has been fermented for a shorter amount of time.
Sweetness: This recipe excels using a small amount of brown sugar to add sweetness to the broth and meat. Depending on your sweetness preference, use between 1 tsp to 1 tbsp.
Braised Miso Short Ribs
Prep time: 15 minutes
Cook time: 3 - 3 ½ hours
Total time: 3 hours and 45 minutes
Serves 4-6
Ingredients
2 ½ - 3 lbs beef short ribs (bone-in)
2 tbsp tallow or oil of choice
1 tbsp shoyu or tamari
⅓ cup rice wine vinegar
2 tbsp mirin
4 tbsp white miso paste
2 tsp brown sugar (more or less depending on sweetness preference)
4 - 6 garlic cloves, minced
1 inch fresh ginger piece, minced
2 tsp toasted sesame oil
4 medium shallots, quartered
6 green onions, cut in half
3 cups chicken or beef bone broth
1 cup filtered water
Instructions
- Preheat the oven to 325 degrees F. Open and remove the short ribs from the packaging. Place on a cutting board and pat dry with paper towels. Cut short ribs in between the bone to make portioned squares. Short ribs can be left in strips but they are easier to brown in smaller pieces.
In a medium sized bowl, whisk together the miso paste, mirin, shoyu, brown sugar, rice wine vinegar, bone broth, garlic, ginger and toasted sesame oil. Set aside. - Heat 1 tablespoon of tallow in a Dutch oven over medium-high heat. Once tallow is hot add the short ribs in one layer (may need to work in batches). Sear for 1-2 minutes on at least 2 sides until golden brown. Sear sides until deeply browned. Once browned, transfer the short ribs to a bowl and set aside.
- Turn the heat down to medium and add an additional 1 tablespoon of tallow. Once tallow is melted add the green onion and shallots, stirring occasionally for about 5 minutes or until lightly browned.
- Then add the water to deglaze the Dutch oven. Use a wooden spoon to scrape all those caramelized bits off the bottom. Place the seared short ribs back into the Dutch oven and pour miso bone broth mixture over meat. Give it a good stir making sure short ribs are mostly covered and bring to a simmer.
- Cover the pot with a lid and place in the oven. Cook for about 3 to 3 ½ hours. Make sure to check on the meat and move it around during cooking. Cook time will vary depending on cut, but when it’s about to fall apart from the bone, it’s done!
- Remove from the oven and let rest. Make sure to serve with something satisfying to soak up all that rich meat flavor and broth. Pairs nicely with mashed potatoes, roasted cauliflower or Brussel sprouts.
- Store leftovers in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.