Miso Braised Short-Ribs
Preparation time: 2 hours (or 4-5 hours depending on cooking method) | Serves: 4-6 people
I love a slow cooked sauce of braised dish in the winter. Rich flavours developing slowly, meat falling off the bone, and the simmering, bubbling sounds spreading the house with warmth and anticipation.
This salty, sticky Japanese-inspired short rib recipe promises to do just that. While the cooking time might seem a little scary, it really just involves you tossing everything in a pressure cooker or crock-pot, and letting the ingredients work their magic.
What is miso?
Miso is a traditional Japanese condiment made with fermented soybeans and a few other ingredients. It’s a thick, salty paste with a rich umami flavour, used in soups, sauces and in this case - forms the base of the braising liquid. Miso can be easily found at your local Asian grocer (I prefer this brand), or the Asian section of large chain supermarkets. I’ve also included a swap in the recipe notes below.
How to cook these Miso Braised Short Ribs -
Since short ribs don't have a ton of meat on them, I've paired them with chuck steak to bulk up the recipe and add that perfect melt-in-your-mouth consistency. The beauty of braised and slow-cooked dishes is that you can use more affordable cuts of meat, making this a budget-friendly meal that tastes incredible. While short ribs might be pricier, they contribute incredible flavour and natural collagen which creates the rich sauce.
My preferred method of cooking anything to fall apart consistency is the pressure cooker, however I have also included the method for a stovetop version in my recipe notes below.
Serving size -
This is such a perfect recipe for a family dinner or entertaining, but it works equally well for meal prep. I prepped this batch of braised beef stew over a weekend and it made enough food for four lunches/ dinners for two people.
Feel free to halve the recipe if you prefer.
Ingredients
1 kg beef short ribs
500 gms gravy beef/ chuck steak
1-2 tbsps. neutral oil
Thumb size knob of ginger, peeled and sliced into crescents
6-7 large garlic cloves, halved and sliced
5 spring onions (whites and greens separated)
2 tbsps. white miso paste
1/3 cup soy sauce/ tamari
3 tbsps. brown sugar
1 tbsp. Gochujang (optional)
1 tsp. white pepper
6 cups water/ beef stock
Sesame seeds, to garnish
Cooked rice, to serve
Method
Trim excess fat from chuck steak and cut into large quarters. Pat short ribs dry.
Heat pressure cooker on medium-high heat with oil. Sear all meat pieces on both sides until browned (work in batches to avoid overcrowding). Remove and set aside.
In the same pot, fry the garlic, ginger and spring onion greens till fragrant (3-4 minutes).
In the meantime, mix the soy sauce, miso paste, brown sugar and Gochujang (if using) in a bowl until smooth (add 2 tbsps. of hot water to help dissolve miso).
Add the beef back to the pressure cooker and pour in the sauce and water/ stock.
Close the lid and pressure cook for 10-12 (about 60 mins) whistles until tender.
Remove lid and simmer 5-10 minutes to reduce sauce to desired consistency.
Adjust seasoning with salt, pepper, or brown sugar. Serve over rice, garnished with spring onion greens and sesame seeds.
Swaps, Serves & Storage
How do I cook this miso braised short rib without a pressure cooker?
Follow steps 1-4 using a heavy-bottomed Dutch oven/ crock pot.
Add braising sauce and bring to a boil.
Reduce heat to low, cover, and simmer for 3-4 hours, stirring occasionally.
Check liquid levels and add more water/stock if needed.
Continue cooking until meat falls apart easily with a fork.What can I use instead of beef short rib?
You can just use chuck steak for this recipe instead of the ribs (double the amount). You can also swap it with boneless pork shoulder instead. Reduce the cooking time by 20-30 minutes.What can I use instead of miso paste?
Mix 2 tablespoons each soy sauce and brown sugar as a replacement for the miso paste.What do I serve the Miso braised beef with?
I like serving this beef with white rice (like Jasmine or Basmati rice will do too). I love a bit of a gravy/ sauce situation so I don’t reduce the braising liquid much, instead letting it soak into the rice. Yum!
You can also serve this with egg or ramen noodles, or mashed potatoes for a fusion take.Can I make this recipe gluten free?
Yes, swap the soy sauce for tamari and ensure your miso paste doesn’t contain any gluten.Can I make this recipe ahead of time?
This miso braised beef can be made 1-2 days ahead of time. In fact, the flavours will deepen and improve the longer you leave it. Store in an air tight box in the fridge. Reheat in the microwave or stovetop with a splash of water if desired.
Tips & Tricks
Trimming the beef - Beef fat can be extremely tough and often turns chewy if not rendered properly. I recommend trimming most of the fat off the meat before cooking - this makes the dish much easier to eat and creates a cleaner final result. For an even lighter stew, chill the cooked dish overnight and skim the solidified fat off the surface.
Beef broth vs water - I prefer actually prefer using water instead of beef broth to keep this rich dish from becoming too heavy. The bones from the short ribs release plenty of beef-y flavour during the long cooking process, so the liquid will develop a deep, meaty taste naturally without needing additional broth.
Cook it low & slow - Braising or stewing can sometimes be a frustrating process. I’ve had moments where I’ve checked the meat and it seems to just get tougher. You need to remember to let things take their time, the longer it cooks, the softer (and tastier) the meat will be.
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