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.