Easy Miso Ginger Braised Short Ribs
These Miso Ginger Braised Short Ribs are such a melting pot full of incredible, deep flavor. Loads of umami-filled, miso goodness combined with the fragrant punch of fresh ginger are the main characters here. This entire dish comes together with such ease, making it a low effort, high reward showstopper that’s just so good!
Goodness gracious, I love me some short ribs, y’all. They’re one of my all-time favorites, but especially during the fall and winter season, mmm. I can’t even begin to tell you how many times I’ve both consumed them and whipped up a batch for entertaining lately. It’s my personal mission to produce as many variations of braised short ribs as I can, ha!
If you’re a traditional short ribs fan, my Red Wine version is a classic. Now, these BBQ short ribs are a summertime treat or for those who enjoy a saucy situation. I love these new maple coffee ones as well, the flavors, gah. Lastly, these creamy short ribs have an Asian-forward vibe that sings! 🫶🏾
Miso Ginger Braised Short Ribs:
These miso ginger braised short ribs are loaded with deep, savory umami flavor that’s so unforgettable. Braised short ribs are one of those recipes that a home cook might find intimidating, but are really super easy to bring together.
The prep work is minimal with a few steps that will lead you to a decadent, restaurant-quality meal to impress your peeps! They truly make for the coziest, heartwarming meal at the end of a long day.
What You’ll Need For This Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Bone-in beef short ribs, salt/pepper, beef broth, miso paste, fresh ginger, garlic paste, honey, shallots, flour, shaoxing wine, fish sauce, and olive oil.
How To Make These Miso Ginger Braised Short Ribs:
(Note: please see the recipe card directly below for the complete written instructions.)
- Step one. Season and brown the short ribs. A simple seasoning of salt/pepper coats the ribs, and then we’ll brown them up to unlock heaps of flavor with the caramelization process…aka the Maillard reaction!
- Step two. Bring the flavors together. A sautéed shallot combined with flavor agents like miso, ginger, garlic, honey, and beef broth packs a ton of flavor. Then we’ll add the shaoxing wine and fish sauce to finish it off.
- Step three. Let the oven do the rest, braise away! Once everything is in the pot, it’s time to sit back and let the oven take us to the finish line.
Saucy, Glossy Braised Short Ribs 😍:
Fall-apart, fork-tender scrumptious beef enrobed in a slick, flavor-loaded sauce…sheeeeeeshhhhh. The fragrant punch of fresh ginger and the slight saltiness of miso, along with a sweet kiss of honey, is what’s happening here.
I love how this recipe elevates ordinary braised short ribs with big, bold flavors. I just know you’ll dig it, too.
What To Serve With Braised Short Ribs?
Love a good pairing! These miso ginger braised short ribs are epic with:
- Mashed potatoes (the best pairing imo!) or mashed cauliflower
- Creamy polenta or cheesy grits (peep my cheddar grits)
- Buttered pasta noodles or zoodles (zucchini noodles)
- Roasted veggies: broccoli, green beans, asparagus, brussels sprouts
- Brown rice, white rice, cauliflower rice, creamy risotto, rice pilaf
These Miso Ginger Braised Short Ribs are insanely flavorful and like a hug in edible form. It’s so succulent and good. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More cozy dinners:
- Gumbo with Collard Greens
- Caribbean Oxtail Pelau
- Chorizo-Stuffed Peppers
- Braised Pork Al Pastor
- Cheesy Baked Spaghetti
- Stuffed Cabbage Rolls
Easy Miso Ginger Braised Short Ribs
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 4
- Category: Main Dishes
- Method: Stovetop, Braise
- Cuisine: Asian-Inspired
Description
These Miso Ginger Braised Short Ribs are such a melting pot full of incredible, deep flavor. Loads of umami-filled, miso goodness combined with the fragrant punch of fresh ginger are the main characters here. This entire dish comes together with such ease, making it a low effort, high reward showstopper that’s just so good!
Ingredients
- 4 lbs bone-in beef short ribs, english-cut (aim for thick, meaty pieces!)
- Kosher salt & fresh ground black pepper, to taste
- 2 ½ cups beef broth, warm
- ¼ cup white miso paste
- 2 tablespoons fresh grated ginger
- 1 tablespoon garlic paste (or 6 garlic cloves, finely minced)
- ¼ cup honey
- 2 large shallots, finely diced
- 2 tablespoons all-purpose flour
- ⅓ cup Shaoxing wine (or a dry sherry/white wine as sub)
- 2 teaspoons fish sauce
- 2–3 tablespoons olive oil, for browning
Instructions
- Season & rest the short ribs: Season the short ribs with salt and pepper on all sides. Set the short ribs aside to rest and to come up to room temperature for at least 30 minutes before browning. Afterward, preheat the oven to 300°F.
- Prep miso ginger mixture: In a large measuring glass or bowl, combine the warm beef broth, miso paste, ginger, garlic, and honey. Use a whisk to combine the mixture until the miso paste has fully dissolved. Then set aside until called for.
- Brown the short ribs: Heat 2 tablespoons of oil in a large dutch oven (at least 5 quarts in capacity) over medium-high heat. When hot, gently swirl the pot around to evenly coat the bottom. Working in batches, add a few short ribs to the pot, careful not to overcrowd. Sear the short ribs on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned short ribs onto a clean plate/small baking sheet and repeat the process until all the short ribs are browned- adding a tablespoon of oil to the pot in between batches, only if needed. Then set all of the browned short ribs aside and reduce the heat to medium.
- Sauté the shallot: Add the diced shallot to the pot and sauté until tender and fragrant, about 2-3 minutes.
- Bring the flavors together: Sprinkle the flour over the shallot and stir to coat. Allow this mixture to cook until the flour dissipates and lightly browns, about 1-2 minutes. Then add the wine to deglaze and use a wooden utensil to scrape up any caramelized bits on the bottom of the pot. Carefully pour in the reserved broth/miso mixture and stir well to fully combine. Then stir in the fish sauce and remove from the stovetop heat.
- Assemble the braise: Return the browned short ribs to the pot along with any residual juices that have collected- the ribs should be almost completely submerged under the broth liquid.
- Braise the short ribs: Cover the pot with a lid and transfer the pot into the oven. Allow the short ribs to braise at 300°F for 3 hours, covered- until the ribs are meltingly tender and falling off the bone.
- Adjust braising liquid: Carefully take the pot out from the oven and gently remove the braised short ribs and place them on a clean plate. Skim any fat off the top of the liquid, as needed. Then place the pot over medium-high heat on the stovetop. Let the liquid simmer, gently stirring every so often, until the liquid thickens and coats the back of a spoon, about 10-15 minutes or so. Then add the braised short ribs back into the pot and gently spoon the braising gravy over them.
- Serve these miso ginger braised short ribs immediately. I love serving these short ribs in shallow bowls on top of creamy mashed potatoes with a bit of the braising gravy poured right over it all. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Ashley McLaughlin
