Ginger Miso Braised Short Ribs
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In this ginger miso braised short ribs recipe 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.
Love braised short ribs? These maple bourbon braised short ribs and blackberry short ribs with whipped ricotta and roasted beets are two must-try recipes!
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.
A full ingredient list with exact amounts can be found in the recipe card below.
special equipment
Dutch ovens are the best for braising. They can go from stovetop to oven and both retain heat and distribute it evenly. The heavy, tight fitting lid keeps the steam and liquid in while the ingredients slowly cook. If you’re looking to start braising I’d recommend one of these Dutch ovens:
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- 7-quart Staub Dutch Oven
- Le Creuset (both are more of an investment purchase)
- Lodge (a much more affordable option)
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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 Make Ginger Miso Braised Short Ribs (Step-by-step)
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, 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.
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 Miso Short Ribs 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.
FAQ – Frequently Asked Questions
While bone-in short ribs offer exceptional flavor and collagen-rich braising liquid, boneless short ribs work just as well and cook a bit faster. You can follow the recipe as-is using either.
Yes! You can use a slow cooker – sear the ribs first, then braise on low for 6–8 hours.
Miso paste adds deep umami – the fermented paste enriches the braising sauce with savory complexity. White miso is milder and subtly sweet, which balances beautifully with the beef.
They’re done when the meat is so tender it falls off the bone with a fork or shreds easily. That’s usually around 3 to 3½ hours in the oven.
Store short ribs and sauce in an airtight container in the fridge for up to four days. Reheat gently in the microwave or on the stovetop. For a twist, shred leftovers and toss with pasta or serve over rice.
Other Recipes to Try
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GInger Miso Braised Short Ribs
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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.
Nutrition:
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Very tender. Depth of taste. Easy to make. I’ll definitely double the recipe next time so we have leftovers!
So happy to hear that you enjoyed it! Love that it was both easy and full of flavor—and doubling the recipe next time sounds like a great plan. Leftovers are the best! Thank you for sharing!!
Also, I meant to add that I used the dark miso and it was perfect, but I’ll try the white miso next time. Thanks for the recipe.
another fave in our household – 5/5 every time!!!!
This was amazing ! And the directions were well written and easy to follow. Particularly flowering the beef. Went from “home cook” to “restaurant quality” with that one step
Thank you so much!!! I am so happy you enjoyed and found it easy to follow Rachel!