Description
Tender short ribs braised in a rich miso sauce paired with a vibrant cilantro salsa, bringing warmth and flavor to your table.
Ingredients
Scale
- 2½ pounds short ribs, grass-fed (four pieces)
- Kosher salt, to taste
- 2½ tablespoons neutral oil
- ½ cup sake
- 1 head garlic, (¼-inch top removed)
- 1 bunch scallions, (dark green and white parts only)
- 1½ inch ginger, (sliced into coins)
- 1½ cup chicken stock, (low sodium)
- ¼ cup white miso paste
- ¼ cup soy sauce
- ⅓ cup packed brown sugar
- 1½ tablespoons maple sugar
- 2 inch piece orange peel
- ½ cup packed cilantro, (finely chopped)
- 3 tablespoons neutral oil
- 2 tablespoons shallot, (finely chopped)
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice
- 1½ teaspoons garlic, (minced)
- 1½ teaspoons sugar
- 1 teaspoon ginger, (finely chopped)
Instructions
- Remove short ribs from refrigerator 45 minutes before cooking.
- Generously season short ribs on all sides.
- Heat Dutch oven over medium-high heat.
- Add 1½ tablespoons of Graza “Sizzle” oil.
- Add short ribs and brown on all sides, should take about 20 minutes.
- Transfer ribs to a plate and cover.
- Preheat oven to 325°F.
- Remove all but 3 tablespoons of oil from the pot.
- Add ginger and scallions and cook for 1 minute.
- Add sake and cook for 3 minutes.
- Stir ¼ cup chicken stock and miso paste in a small bowl until a loose paste forms.
- Add chicken stock, soy sauce, maple syrup, brown sugar, garlic, miso mixture, and orange peel to the pot.
- Bring to a boil then lower to a simmer again.
- Return short ribs to the Dutch oven.
- Bring the mixture to a boil again, cover with a lid, then transfer to the oven.
- Slow braise in the oven for 135 – 150 minutes or until short ribs are fork tender, checking at the 120-minute mark.
- Serve with rice, with sauce and cilantro salsa verde sauce served atop.
- Reduce the Sauce (optional): If you want to reduce the sauce a bit, strain all liquid in the pot.
- Return the strained sauce to the Dutch oven and simmer until reduced.
- Adjust with water or chicken stock to thin out the sauce, if necessary.
- Add potato starch, about 1½ teaspoons at a time, and whisk until thickened.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 150 minutes
- Category: main course
- Method: Braising
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 12g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg