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Miso Ginger Braised Short Ribs: 8 Steps to Comforting Flavor

Miso Ginger Braised Short
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Easy Miso Ginger Braised Short Ribs feature tender, falling-off-the-bone beef short ribs slow-braised in a flavorful miso-ginger broth.

Ingredients

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  • 4 lbs bone-in beef short ribs, english-cut
  • 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 dry sherry/white wine as substitute)
  • 2 teaspoons fish sauce
  • 2–3 tablespoons olive oil (for browning)

Instructions

  1. Season the short ribs generously with kosher salt and freshly ground black pepper on all sides. Let the ribs rest at room temperature for at least 30 minutes. Preheat your oven to 300°F (150°C).
  2. In a large bowl, whisk together the warm beef broth, white miso paste, grated ginger, garlic paste, and honey until the miso paste is fully dissolved. Set aside.
  3. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer to a plate.
  4. Add the finely diced shallots to the pot and sauté until tender, about 2-3 minutes.
  5. Sprinkle the flour over the shallots and stir. Cook until the flour lightly browns, about 1-2 minutes. Deglaze the pot with Shaoxing wine, scraping up browned bits. Stir in the miso-beef broth mixture and fish sauce.
  6. Return the browned short ribs to the pot, ensuring they are nearly submerged in the liquid.
  7. Cover and transfer the pot to the oven. Braise for 3 hours until the meat is tender.
  8. Remove the pot from the oven. Transfer the short ribs to a plate. Skim excess fat from the braising liquid and simmer until it thickens, about 10-15 minutes.
  9. Return the ribs to the pot and spoon the thickened sauce over them. Serve immediately over creamy mashed potatoes.

Notes

  • Serve with creamy mashed potatoes.
  • This dish pairs well with a side of steamed vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://keepityummy.com/miso-ginger-braised-short/

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