Description
Tender, fall-apart beef short ribs braised in a savory miso glaze and finished with a bright, fresh cilantro sauce for a deeply flavorful yet balanced comfort dish.
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)
Instructions
- Preheat the oven to 325°F (165°C). Season the short ribs lightly with salt and black pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until well browned, then remove and set aside.
- In the same pot, sauté the onion until softened. Add garlic and ginger and cook until fragrant.
- Stir in miso paste, soy sauce, brown sugar, and rice vinegar until well combined.
- Pour in the beef broth and bring to a gentle simmer.
- Return the short ribs to the pot, cover, and transfer to the oven.
- Braise for 2½ to 3 hours, until the ribs are very tender.
- Meanwhile, blend cilantro, green onions, lime juice, olive oil, and garlic until smooth to make the cilantro sauce.
- Serve the short ribs hot with braising sauce spooned over the top and drizzle with cilantro sauce.
Notes
- Flavor improves when made a day ahead.
- Keep cilantro sauce separate and add fresh when serving.
- Red miso can be used for a bolder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 44 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 150 mg
