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Miso Ginger Braised Short Ribs Recipe

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4.3 from 70 reviews

  • Author: Diane
  • Total Time: 3 hours 50 minutes
  • Yield: 4 servings

Description

This Miso Ginger Braised Short Ribs recipe features tender, fall-off-the-bone beef short ribs slow-cooked in a savory and aromatic broth infused with miso, ginger, garlic, scallions, and a hint of sweetness from mirin and brown sugar. The ribs are first seared to develop a rich crust, then slowly braised in the oven with a blend of sake, soy sauce, and beef stock to create a deeply flavorful, silky sauce. The finished dish is garnished with fresh scallions, grated ginger, and optional chili rings, making it a comforting and elegant meal perfect for a special dinner.

Ingredients

Beef and Seasoning

  • 3.5 lb bone-in beef short ribs (about 5-6 pieces English short ribs)
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp neutral oil (avocado oil)

Aromatics

  • 4.5 oz shallots, diced (or yellow onion, about 2 large)
  • 2.4 oz garlic cloves, smashed whole (10 large cloves)
  • 0.85 oz fresh ginger, peeled and sliced thin (3-inch knob)
  • 3-4 scallions, white parts chopped (1-inch), green parts thinly sliced rounds for garnish

Braising Liquid

  • 6 tbsp sake
  • ¼ cup yellow miso paste (or white miso)
  • ⅓ cup low-sodium soy sauce
  • 3 tbsp mirin
  • 2.5 tbsp brown sugar (or coconut brown sugar)
  • 3 to 3.5 cups low-sodium beef stock
  • 1 whole small star anise

Finishing

  • 0.2 oz fresh ginger, grated (about 1½ tsp) optional, for squeezing juice into sauce
  • Dry red chili pepper rings (optional, for garnish)

Instructions

  1. Prepare for braising: Before starting, plan to chill the braising sauce after cooking to remove excess fat for a clean, rich jus. Ideally chill overnight or at least 15-20 minutes in the freezer.
  2. Preheat oven: Set the oven to 300°F (149°C) and position the rack in the middle for even heat circulation.
  3. Season and sear short ribs: Trim excess fat from the ribs edges. Season generously with coarse sea salt and freshly ground black pepper. Heat avocado oil in a braiser or Dutch oven over medium-high heat until shimmering. Add ribs meaty side down, searing in batches 3-4 minutes per side until browned and a crust forms. Transfer ribs to a plate and leave rendered fat in the pan.
  4. Sauté aromatics: Reduce heat to medium. Add diced shallots, chopped white scallion parts, sliced ginger, and smashed garlic cloves to the pan. Cook 3-5 minutes until fragrant and softened, stirring occasionally.
  5. Deglaze the pan: Pour in the sake and scrape the browned bits from the bottom. Reduce heat to low.
  6. Make the braising liquid: Stir in miso paste, soy sauce, mirin, brown sugar, and beef stock. Mix gently until miso is fully dissolved. Add the whole star anise.
  7. Return ribs to braiser: Nestle ribs back into the pot so the liquid covers about three-quarters of the meat's sides. If using a shallow braiser, ribs can be meaty side down, bone side up; if using a Dutch oven, ribs meaty side up, bone side down. Add more stock if needed to maintain coverage.
  8. Simmer before oven braise: Bring the liquid to a gentle simmer on the stovetop to meld flavors and avoid starting the braise cold.
  9. Braise the ribs in the oven: Cover with a lid and transfer to the oven. Cook for 3 to 3½ hours until ribs are very tender. Check after 90 minutes and add more warm beef stock if necessary to keep ribs partially submerged. Continue cooking until meat is pulling away from the bone but still holds its shape.
  10. Check doneness and rest ribs: Ribs are done when a fork slides in easily. Transfer ribs to a platter and cover with foil to keep warm.
  11. Strain the sauce: Pour the braising liquid through a fine mesh sieve into a heatproof container, pressing gently on the garlic, ginger, and shallots to release juices but keeping solids out. Discard solids.
  12. Remove excess fat from sauce: Chill the sauce in the freezer for 15-20 minutes until fat solidifies on top, then lift the fat off for a silky, non-greasy sauce. For make-ahead, refrigerate 1-2 days to ease fat removal.
  13. Finish the sauce: Reheat the defatted jus over medium to medium-low heat until liquid. If made ahead, return ribs meaty-side down to warm in sauce, covered, for 10 minutes. If serving immediately, reduce sauce over about 10 minutes until it lightly coats a spoon, either with or without ribs in the pan.
  14. Add fresh ginger juice: Squeeze grated fresh ginger into the sauce to brighten flavors and stir to combine. Turn off heat.
  15. Garnish and serve: Arrange ribs meaty-side up on a platter or in the braiser. Spoon sauce over top, sprinkle green scallion slices and dry chili rings if desired. Serve one rib per adult over mashed potatoes with extra sauce.

Notes

  • Chilling the braising sauce to remove fat is key to a clean, rich flavor without greasiness.
  • Adjust braising liquid level to keep ribs partially submerged for tender, moist meat.
  • Sake can be substituted with dry white wine if unavailable.
  • Brown sugar can be replaced with coconut sugar for a different sweetness profile.
  • If preferred, use white miso paste for a milder flavor compared to yellow miso.
  • Star anise adds a subtle licorice note; omit if undesired.
  • Use a heavy Dutch oven or braiser for best even heat distribution during slow braising.
  • Serve with creamy mashed potatoes to soak up the delicious sauce.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Japanese Fusion

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