Ginger Miso Braised Short Ribs
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The slowly cooked meat breaks down until it is fork tender and falls apart creating a succulent dish. While it can be found on higher end restaurant menus, it can easily be recreated at home. Plus, you really can’t mess up a braise (as long as you have patience and don’t rush the cooking process). In this recipe I braise the short ribs in a combination of miso paste, ginger, garlic, soy sauce and a bit of brown sugar. I like to serve the short ribs garnished with green onions and sesame seeds over crispy rice (or steamed rice) and vegetables like sautéed spinach for a comforting meal.
Miso Braised Short Ribs
Table of contents
Why You Should Braise Meat
Braising is the method of cooking meat at a low temperature for a long period of time in a tightly sealed container like a Dutch oven. It’s a forgiving method of cooking. Slowly cooking the meat allows for tough, lean (and often cheaper) cuts of meat to break down and become tender and juicy. I love a good braise because you really can’t mess it up.
With this “hands-off” method, the meat is first seared to lock in the juices. It’s then added to a tightly covered oven-safe pot. Cook it for a long time at a low temperature, so you don’t run the risk of overcooking as you would using other methods.
Key Ingredients in This Recipe
- Short ribs – I use bone-in beef short ribs in this recipe, though boneless can be substituted as well. The primal cut of meat is a tougher cut so it’s the perfect pairing for the method of braising so the connective tissue can break down. When purchasing short ribs, look for well-marbled, short ribs with a good meat to bone ratio. They’re one of my favorite cuts of beef because when they are cooked slowly over a long period of time, they retain a meaty, beefy flavor and the collagen melts into the sauce, all in one pot.
- Miso – Miso paste is produced by fermenting soybeans with various grains. While there are a variety of types of miso, I use white miso for this recipe. The umami-packed paste is fermented with a high proportion of white rice, giving it its light color. Miso is salty, so taste before adding additional salt to the dish.
- Ginger – Since the shape of ginger is uneven, I recommend using the tip of a spoon to peel away the skin before slicing it into strips.
- Garlic – Rather than sautéing the garlic, I simply trim the top off the head of garlic so it can infuse the cooking liquid as the braise cooks.
- Soy sauce – Soy sauce balances the sweet and savory flavors in the sauce. I typically use reduced sodium soy sauce so the salt can be more easily controlled based on preference.
- Beef stock – Beef stock is made from the simmered beef bones and vegetables to make an aromatic liquid, while beef broth is made from the meat. Stock has a richer, more robust flavor.
How to Make Ginger Miso Braised Short Ribs
Step 1: Season short ribs.
Heat oven to 325ºF (170ºC). Season the short ribs all over with salt and pepper then dust with flour. Heat a 7-quart Dutch oven over medium-high heat, add the oil and heat through.
Step 2: Sear short ribs.
Working in batches if needed, as to not overcrowd the pan, sear the ribs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining ribs.
Step 3: Add braising liquid.
Return the pot to medium heat and add the shallots and ginger, sautéing until the shallots are tender, about 5 minutes. Stir in the miso paste followed by the soy sauce, brown sugar and beef stock.
Step 4: Braise ribs.
Return the short ribs to the pot with the garlic and bring to a boil over medium heat. Cover the Dutch oven and move it to the oven and cook, turning the ribs half way through, until the meat is fork tender, about 3 to 3½ hours.
Step 5: Serve short ribs.
Serve the short ribs over crispy rice with greens. Ladle the additional sauce over the top of the short ribs, then garnish with sesame seeds and green onions then serve.
Tips and Tricks for This Recipe
Swaps and substitutions
- I prefer longer cuts of short ribs for an impressive bone-in presentation, though shorter or even boneless cuts work as well.
How to reheat short ribs
I store leftovers refrigerated in airtight containers for up to 4 days. To reheat the short ribs, microwave in 30 second increments until heated through. Microwave and cook the broth separately and serve over the top. I like to shred any leftovers and toss with a small pasta like ditalini with sautéed mushrooms and chard.
Serving suggestions
- Crispy rice or steamed sushi rice
- Sautéed spinach or kale
- Mashed potatoes
- Roasted Japanese sweet potatoes
How to Make This in a Slow Cooker
I prefer using a Dutch oven for cooking braises, as it is still a “hands off” method. They can also be cooked using a slow cooker. Sear the short ribs and sauté the onions as directed below, then add the rest of the ingredients into the crockpot and cook for 6 to 8 hours on low heat.
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GInger Miso Braised Short Ribs
Ingredients:
- 3½ pounds bone-in short ribs, (about 4 short ribs)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 3 medium shallots, diced
- 2 inch piece ginger, peeled and cut into strips
- ¼ cup white miso paste
- ⅓ cup soy sauce
- ⅓ cup packed dark brown sugar
- 4 cups beef stock
- 1 head garlic, top ¼” sliced off the top
- 1 teaspoon toasted white sesame seeds
- 2 medium green onions, thinly sliced
Instructions:
- Heat oven to 325ºF (170ºC). Season the short ribs all over with salt and pepper then dust with flour. Heat a 7-quart Dutch oven over medium-high heat, add the oil and heat through.
- Working in batches if needed, as to not overcrowd the pan, sear the ribs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining ribs.
- Return the pot to medium heat and add the shallots and ginger, sautéing until the shallots are tender, about 5 minutes. Stir in the miso paste followed by the soy sauce, brown sugar and beef stock.
- Return the short ribs to the pot with the garlic and bring to a boil over medium heat. Cover the Dutch oven and move it to the oven and cook, turning the ribs half way through cooking, until the meat is fork tender, about 3 to 3½ hours.
- Serve the short ribs over crispy rice with greens. Ladle the additional sauce over the top of the short ribs, then garnish with sesame seeds and green onions then serve.
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