Miso Braised Short Ribs
I will pretty much braise anything at least once but my go to over and over again is shortribs. I love how tender it becomes after 3 hours of roasting in goodness. This recipe is so flexible I changed it all the time. For this dinner I used shiso leaves which is Japanese mint leaves. If you are unable to get your hands on some shiso, flat leaf Italian parsley will be a great substitute. Though if you have a green thumb growing shiso is so easy and inexpensive to do. I suggest giving it a try. Its great with fish, sushi, and in cocktails, but I digress. I serve this over rice or in lettuce wraps with green onions and rice. It is such a versatile dish.
Miso Braised Shortribs
3 pounds of boneless shortribs
2 onions -chopped
4 large carrots – chopped
4 large stalks of celery - chopped
6 cloves of garlic –smashed and peeled
¼ cup of soy sauce
¼ cup of brown rice vinegar
4 large shiso leaves - chopped
1 bottle of asahi amber beer
3 tablespoons of sweet miso –organic not msg
1 cup of beef broth –organic low sodium
½ cup of flour
sea salt and fresh ground pepper
3 tablespoons of olive oil
2 tablespoons of cornstarch
2 tablespoons of cold water
1. Preheat the oven to 350F. Place a large pan on the stove, make sure it’s a great conductor or heat and turn it up high. Cut your shortribs into even cubes, mine are about 3 inches. Then rub down with salt and pepper. Then drudge in flour. Place the oil into the pan and let come up to a nice sizzle. You are going to brown the sides of the shortribs to get a nice crust and brown color. Place the browned shortribs into a large covered roasting pan or Dutch oven. For me it takes about three batches of doing this to get all 3 pounds of meat browned. A good tip is the meat is ready to flip when it comes away neatly from the bottom of the pan.
2. Turn the heat down to a medium temperature and place onions, celery, garlic, and carrots into the pan. Carefully cooking them until slightly tender all while scraping the brown bits from the pan up. Add the beer, miso, soy sauce, beef broth, brown rice vinegar and turn the temperature up to a medium high just to a slight boil. Then pour all the ingredients into the pan over the meat. Sprinkle shiso over the mixture and cover with lid.
3. Place covered pan into the oven for 3 hours. No stirring and no watching necessary.
4. After 3 hours remove from oven and skim the fat from the top of the pan. Separate the meat and veggies and place on serving dish. Using the rest of the sauce pour through a sieve into a saucepan and bring up to a slight boil. Then mix the cornstarch and water and whisk mixture into sauce and bring to a boil until thickens.
5. Pour over meat and veggies and enjoy.
* I use this same method and sure with a Korean bbq sauce, stay tuned for that recipe.