Cooked - Miso Braised Short Ribs

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Miso Braised Short Ribs

1.0

2–3 lbs boneless short ribs (or chuck roast)

Salt & pepper to taste

Neutral oil for searing

⅓ cup miso paste

¼ cup tamari or soy sauce

⅓ cup honey

2 tbsp rice vinegar

200 ml sake (or dry white wine / broth)

3 cloves garlic, crushed

2–3 tbsp fresh ginger, grated

4 scallions, sliced

2–4 cups low-sodium beef stock (just enough to cover meat)

1 tbsp cornstarch + 2 tbsp water (optional)

Sear the Meat – Season short ribs with salt and pepper. Sear in oil on all sides until well browned. Remove and set aside.
Sauté Aromatics – In the same pot, cook garlic, ginger, and scallions for 2–3 minutes until fragrant.
Deglaze – Add sake and scrape up the browned bits from the bottom.
Build the Sauce – Stir in miso, tamari, honey, and rice vinegar. Mix well.
Braise – Return the short ribs to the pot. Pour in enough beef stock (2–4 cups) to just cover the meat. Cover and braise in a 325°F oven for about 3 hours, until fork-tender.
Finish – Optional: Remove meat and reduce the sauce on the stove. Add cornstarch slurry to thicken, if desired. Return meat and coat with sauce.
Serve – Over mashed potatoes, rice, or noodles. Garnish with extra scallions or sesame seeds if you like.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇯🇵Japanese

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 3h

Created 49 weeks ago

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