Name: Mouthwatering Miso Short Ribs with Cilantro Sauce
Prep time: 20 min
Cook time: PT-491851H22M27S
Total time: 3 h
Cuisine: Asian-Inspired
Ingredients: 3 lb beef short ribs; 2 tablespoons olive oil; 1 large onion, sliced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons white miso paste; 2 tablespoons soy sauce; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 2 cups beef broth; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup fresh cilantro leaves; 2 green onions; 2 tablespoons lime juice; 1/4 cup olive oil (for cilantro sauce); 1 small clove garlic (for cilantro sauce)

Mouthwatering Miso Short Ribs with Cilantro Sauce

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I love making these miso short ribs because they’re deeply savory, tender, and full of bold flavor. The miso adds rich umami to the ribs, while the fresh cilantro sauce brightens everything up beautifully. I usually make this dish when I want something impressive that still feels comforting and cozy.

Why You’ll Love This Recipe

I like this recipe because the flavors are complex but the process is straightforward. I enjoy how the short ribs become fall-apart tender while soaking up the miso glaze. The cilantro sauce adds freshness that balances the richness perfectly, making every bite satisfying without feeling too heavy. Mouthwatering Miso Short Ribs with Cilantro Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef short ribs
olive oil
garlic
fresh ginger
white or yellow onion
white miso paste
soy sauce
brown sugar
rice vinegar
beef broth
salt
black pepper

fresh cilantro
green onions
lime juice
olive oil
garlic

Directions

I start by preheating the oven to 325°F (165°C). I season the short ribs lightly with salt and pepper. In a large oven-safe pot, I heat olive oil and sear the short ribs on all sides until well browned, then set them aside.

In the same pot, I sauté the onion until soft, then add the garlic and ginger and cook until fragrant. I stir in the miso paste, soy sauce, brown sugar, and rice vinegar, mixing well. I pour in the beef broth and bring everything to a gentle simmer.

I return the short ribs to the pot, cover it, and transfer it to the oven. I let the ribs cook for about 2½ to 3 hours, until they’re very tender.

While the ribs cook, I blend the cilantro, green onions, lime juice, olive oil, and garlic until smooth to make the sauce. I adjust the seasoning to taste.

I serve the short ribs hot, spooning some of the cooking sauce over them and drizzling with the fresh cilantro sauce.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time: about 20 minutes
Cooking time: 2½ to 3 hours
Total time: approximately 3 hours

Variations

I sometimes add a splash of rice wine or sake to deepen the flavor. I like using red miso for a stronger, bolder taste. For a bit of heat, I occasionally add chili paste or red pepper flakes to the miso sauce.

storage/reheating

I store leftover short ribs in an airtight container in the refrigerator for up to 4 days. I reheat them gently on the stovetop or in the oven with some of the sauce to keep them moist. I keep the cilantro sauce separate and add it fresh when serving. Mouthwatering Miso Short Ribs with Cilantro Sauce

FAQs

Can I make these short ribs ahead of time?

I often make them a day ahead because the flavor improves as they rest.

Can I cook these in a slow cooker?

I transfer everything to a slow cooker and cook on low for 7 to 8 hours.

What type of miso works best?

I usually use white miso for a balanced flavor, but red miso works for a deeper taste.

Can I freeze miso short ribs?

I freeze the cooked ribs and sauce after cooling completely, then thaw overnight before reheating.

What do I serve with miso short ribs?

I like serving them with rice, mashed potatoes, or roasted vegetables.

Conclusion

I keep coming back to these mouthwatering miso short ribs with cilantro sauce because they’re rich, tender, and full of layered flavor. I love how the savory ribs and fresh sauce work together to create a dish that feels both comforting and special every time I make it.