Print

Ginger Miso Braised Short Ribs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 8 reviews

Rich and flavorful Ginger Miso Braised Short Ribs slow-cooked to tender perfection in a savory miso-soy broth infused with ginger, shallots, garlic, and a touch of sweetness from brown sugar. This comforting dish is perfect for a hearty dinner, served over crispy rice and garnished with sesame seeds and green onions.

Ingredients

Meat

  • 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

Flavorings and Aromatics

  • 3 medium shallots, diced
  • 2 inch piece ginger, peeled and cut into strips
  • 1 head garlic, top ¼” sliced off the top

Sauce

  • ¼ cup white miso paste
  • ⅓ cup soy sauce
  • ⅓ cup packed dark brown sugar
  • 4 cups beef stock

Garnish

  • 1 teaspoon toasted white sesame seeds
  • 2 medium green onions, thinly sliced

Instructions

  1. Preheat and Season: Preheat your oven to 325ºF (170ºC). Season the short ribs all over generously with kosher salt and freshly ground black pepper, then dust them evenly with all-purpose flour to help develop a crust when searing.
  2. Sear the Short Ribs: Heat a 7-quart Dutch oven over medium-high heat and add the vegetable oil. Once hot, sear the short ribs in batches to avoid overcrowding, browning all sides for about 5 minutes total. Remove the seared ribs to a plate.
  3. Sauté Aromatics: Reduce the heat to medium and add the diced shallots and ginger strips to the pot. Sauté until the shallots soften and become translucent, about 5 minutes, stirring occasionally to prevent burning.
  4. Create the Braising Sauce: Stir in the white miso paste until well combined, then add the soy sauce, dark brown sugar, and beef stock. Mix thoroughly to build a rich, flavorful braising liquid.
  5. Combine and Boil: Return the seared short ribs and the prepared garlic head to the pot. Bring the mixture to a boil over medium heat, ensuring the ribs are mostly submerged in the liquid.
  6. Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3 to 3½ hours, turning the ribs halfway through to ensure even cooking. The ribs are done when the meat is fork tender and easily pulls away from the bone.
  7. Serve: Plate the short ribs over crispy rice and a bed of greens if desired. Ladle some of the braising sauce over the ribs. Garnish with toasted white sesame seeds and thinly sliced green onions for a fresh, nutty finish.

Notes

  • For best results, use bone-in short ribs as they provide more flavor and richness during braising.
  • Be sure not to overcrowd the pan when searing to achieve a nice crust on the ribs.
  • If you prefer less sweetness, adjust the amount of brown sugar accordingly.
  • The garlic head can be softened and eaten or discarded after cooking, depending on your preference.
  • This dish pairs wonderfully with steamed or crispy rice and sautéed greens like bok choy or spinach.

Find it online: https://yumntasty.com/ginger-miso-braised-short-ribs-recipe/