Miso Short Ribs

Ingredients

• Short Rib1
• Oil, for searingas needed

• Miso2 tbsp
• Soy Sauce1 tsp
• Oil1 tsp
• Rice Vinegar1 tsp

• Beef Broth1 pint
• Onion, rough chopped1
• Garlic Cloves, smashed4

• Butter1 tbsp+

Method

1. Sear the rib. Heat olive oil in a heavy oven-safe pan over high heat. Sear the short rib on all sides until deeply browned. Remove from the pan and set aside.
2. Make and apply the miso paste. Combine miso, soy sauce, oil, and rice vinegar into a paste. Coat the seared short rib generously on all sides.
3. Braise low and slow. Add onion, garlic, and beef broth to the pan. Return the coated rib. Cover and bake at 225°F until the internal temp reaches ~150°F.
4. Unwrap and finish. Remove the rib, wrap tightly in foil, and transfer to a 350°F oven. Bake until the internal temperature reaches 198°F — this is when the connective tissue fully breaks down and the meat becomes tender.
5. Make the sauce. While the rib finishes, pour the braising liquid and drippings from the pan into a blender and blend until smooth. Transfer to a saucepan and reduce over medium heat until thickened. Just before serving, swirl in butter to finish.
6. Rest and serve. Let the rib rest briefly before serving. Spoon the sauce over.