Easy Miso Ginger Braised Short Ribs Recipe

ByMariam Harutyunyan
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Introduction

These Easy Miso Ginger Braised Short Ribs are incredibly tender and infused with rich, umami-packed flavors. Perfect for a comforting dinner, they pair beautifully with creamy mashed potatoes or steamed rice.

A beige bowl holds a two-layer dish placed on a white marbled surface; the bottom layer is creamy, smooth white mashed potatoes spread evenly across the bowl, topped with several thick pieces of dark brown shredded meat covered in a glossy, rich brown gravy that glistens under the light. A metal spoon rests slightly buried in the mashed potatoes at the front of the bowl. To the right of the bowl, a crumpled orange-brown cloth adds a cozy touch, and part of a second similar bowl is visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 lbs bone-in beef short ribs, English-cut (thick, meaty pieces)
  • Kosher salt & fresh ground black pepper, to taste
  • 2 ½ cups warm beef broth
  • 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. Step 1: Season the short ribs with salt and pepper on all sides. Let them rest at room temperature for at least 30 minutes. Meanwhile, preheat the oven to 300°F.
  2. Step 2: In a large bowl or measuring cup, whisk together the warm beef broth, miso paste, grated ginger, garlic paste, and honey until the miso is fully dissolved. Set aside.
  3. Step 3: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the short ribs in batches, searing each side for 2-3 minutes until a deep crust forms. Add oil as needed between batches. Transfer browned ribs to a plate.
  4. Step 4: Reduce heat to medium and add the diced shallots to the pot. Sauté until tender and fragrant, about 2-3 minutes.
  5. Step 5: Sprinkle flour over the shallots and stir to coat. Cook for 1-2 minutes until the flour lightly browns. Pour in the Shaoxing wine and scrape the bottom to deglaze, lifting any caramelized bits.
  6. Step 6: Carefully add the miso broth mixture and stir well to combine. Stir in fish sauce, then remove the pot from heat.
  7. Step 7: Return the browned short ribs and any collected juices to the pot, making sure they are nearly submerged in the liquid.
  8. Step 8: Cover the pot and transfer it to the oven. Braise the short ribs for 3 hours, until tender and falling off the bone.
  9. Step 9: Remove the pot from the oven. Carefully lift out the short ribs and set aside. Skim fat from the surface of the braising liquid. Return the pot to medium-high heat and simmer until the liquid thickens and coats the back of a spoon, about 10-15 minutes.
  10. Step 10: Place the short ribs back into the pot and spoon the thickened braising sauce over them. Serve immediately, ideally over creamy mashed potatoes or your favorite side.

Tips & Variations

  • For extra depth, marinate the short ribs in the miso mixture for a few hours before browning.
  • Substitute Shaoxing wine with dry sherry or a dry white wine if needed.
  • Add a splash of soy sauce if you prefer a saltier, more intense flavor.
  • Use boneless short ribs if you prefer easier serving, adjusting cooking time slightly.

Storage

Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of broth if the sauce has thickened too much.

How to Serve

Two bowls sit on a white marbled surface, each filled with a base layer of creamy, smooth mashed potatoes that are off-white in color with a soft texture. On top, shredded pieces of dark brown, tender braised meat rest, covered lightly with a glossy brown gravy that adds shine and moisture. One bowl contains a silver fork placed on the left edge, partly resting in the mashed potatoes. Around the bowls, there are small bowls with coarse black pepper and coarse salt, some garlic cloves, a piece of ginger root, a glass of red wine, and an orange cloth napkin, all on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, after browning the ribs and sautéing the shallots, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until tender.

What can I serve with these short ribs?

They pair wonderfully with creamy mashed potatoes, steamed rice, or buttered noodles. Steamed vegetables or a simple green salad also make great sides.

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Easy Miso Ginger Braised Short Ribs Recipe

★★★★★

4.9 from 50 reviews
  • Author: Mariam
  • Total Time: 4 hrs
  • Yield: 6 servings 1x
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Description

These Easy Miso Ginger Braised Short Ribs feature tender, falling-off-the-bone beef short ribs slow-braised in a flavorful miso-ginger broth. Perfectly balanced with the umami of miso, the warmth of fresh ginger, and a touch of honey’s sweetness, this dish is comforting and elegant, ideal for a cozy dinner served over creamy mashed potatoes.

Ingredients

Scale

Beef and Seasonings

  • 4 lbs bone-in beef short ribs, english-cut (thick, meaty pieces)
  • Kosher salt & fresh ground black pepper, to taste

Braising Mixture

  • 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 & rest the short ribs: 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 to ensure even cooking. Meanwhile, preheat your oven to 300°F (150°C).
  2. Prep miso ginger mixture: In a large bowl or measuring cup, whisk together the warm beef broth, white miso paste, grated ginger, garlic paste, and honey until the miso paste is fully dissolved. Set aside until needed.
  3. Brown the short ribs: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once hot, swirl the oil to coat the bottom. Working in batches to avoid overcrowding, sear the short ribs on all sides until a deep, rich brown crust forms, about 2-3 minutes per side. Transfer the browned ribs to a plate and repeat until all ribs are browned, adding more oil if necessary. Reduce heat to medium after browning.
  4. Sauté the shallots: Add the finely diced shallots to the pot and sauté until tender and fragrant, about 2-3 minutes.
  5. Bring the flavors together: Sprinkle the flour over the cooked shallots and stir to combine. Cook the flour mixture until it lightly browns and the raw flour taste dissipates, about 1-2 minutes. Deglaze the pot by adding the Shaoxing wine, scraping up any browned bits from the bottom with a wooden spoon. Carefully pour in the reserved miso-beef broth mixture and stir until fully combined. Stir in the fish sauce and remove the pot from heat.
  6. Assemble the braise: Return the browned short ribs and any accumulated juices to the pot, making sure the ribs are nearly submerged in the liquid.
  7. Braise the short ribs: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the ribs braise gently for 3 hours, until the meat is meltingly tender and falling off the bone.
  8. Adjust braising liquid: Carefully remove the pot from the oven. Using tongs, transfer the short ribs to a clean plate. Skim off any excess fat from the surface of the braising liquid. Place the pot back on the stovetop over medium-high heat and simmer the braising liquid, stirring occasionally, until it thickens and coats the back of a spoon, about 10-15 minutes. Return the ribs to the pot and spoon the thickened sauce over them.
  9. Serve: Serve the miso ginger braised short ribs immediately, ideally in shallow bowls over creamy mashed potatoes with some of the braising gravy poured on top. Enjoy the rich, savory flavors and tender texture.

Notes

  • For best flavor, use thick, English-cut short ribs with plenty of meat.
  • Allowing the ribs to rest before browning improves searing and tenderness.
  • If Shaoxing wine is unavailable, dry sherry or a dry white wine are great substitutes.
  • Make sure to brown the ribs well to develop deep flavor in the braise.
  • Skimming the fat from the braising liquid before reducing ensures a glossy, less greasy sauce.
  • This dish pairs wonderfully with creamy mashed potatoes or steamed rice.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
  • Prep Time: 40 mins
  • Cook Time: 3 hrs 20 mins
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion

Keywords: miso short ribs, ginger braised ribs, Asian braised beef, slow cooked short ribs, comforting beef recipe

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