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These miso ginger braised short ribs are pure comfort — slow-braised in a miso, sake, and soy sauce blend that turns the beef meltingly tender and the sauce silky smooth. It looks restaurant-worthy but is mostly hands-off — perfect for holidays and weekends when you want something impressive without spending all day cooking.
How This Dish Works
This braised short ribs dish is all about make-ahead comfort. Most of the work is done the day before — which is why it’s perfect for the holidays. Here’s the quick overall picture:
- Sear the meat to get a good char and build deep flavor.
- Brown the aromatics to create a savory base.
- Add the braising liquid
- Cover and transfer to the oven to braise
Everything up to this point can (and should) be done a day ahead.
On the serving day, you’ll:
- Reduce the sauce
- Warm the ribs in the sauce, garnish, and serve.
Once you see it this way, the process feels simple. The longest part is the braise, but it’s hands-off — the oven does the work. Now let’s talk about the key ingredients.
Main Ingredient Notes
- Beef short ribs (English cut): Ask your butcher for bone-in English short ribs — not the thin cross-cut kind (flanken cut). The bone adds depth, and the meat turns tender and rich. Pick pieces with good marbling but not too much fat, and trim off thick layers so the sauce stays clean and not greasy.
- Miso paste: The base of the sauce that gives deep umami flavor and keeps it from tasting bland. Use white or yellow miso for a mellow, balanced taste.
- Sake & mirin: Sake replaces red wine and keeps the flavor light and clean, while mirin adds a touch of sweetness. For an alcohol-free version, use beef stock instead of sake.
- Fresh ginger: Used two ways: sliced for braising and juiced at the end. The juice adds a bright, refreshing finish after long cooking mellows the ginger.
- Star anise: Just one small piece adds gentle warmth and aroma without overpowering the dish.
Tips for Making the Best Miso Ginger Braised Short Ribs
This is the part I wish someone had told me when I first started making short ribs. The full recipe with exact steps is below, but these are the details that really make a difference — how to get a good sear, how much liquid to use, and why making it ahead brings out the best flavor.
1.How to Sear the Ribs for the Best Flavor
Searing builds the foundation for the sauce. Heat the pan until the oil shimmers — you should hear a steady sizzle when the ribs hit the surface. Aim for a golden brown crust, not a dark char, because burnt bits can make the sauce taste harsh. Once all sides are browned, leave the fat in the pan — that’s where the flavor starts.
2. How to Build Deep, Balanced Flavor
After searing, cook the aromatics — shallots, scallion whites, garlic, and ginger — just until they soften and smell fragrant. This step helps draw out their natural sweetness. Then add the braising liquid — miso, sake, mirin, soy sauce, and beef stock. Together, this mix gives the dish its deep umami base and keeps the final flavor full, not bland.
3. How Much Liquid to Add (and Why It Matters)
This one took me a few tries to figure out.
- In a shallow braiser (like the one I use), place the ribs meaty-side down and submerge them at least halfway — three-quarters if your pan is deep enough.
- In a Dutch oven, place them bone-side down, meaty-side up, and just let the liquid peek over the top.
- Check after the first 90 minutes, especially with a braiser, since the liquid evaporates faster. If it’s dropped too low, top up with warm stock to keep the ribs moist and braising properly.
💡 ChihYu’s Tip: Keep the liquid at least halfway up the ribs the entire time. Three-quarters is ideal. If it drops below halfway, the exposed meat will start roasting instead of braising and turn dry around the edges.
4. Why You Should Make This Dish Ahead
This is a dish that truly gets better the next day. Short ribs release a lot of fat while cooking, and chilling overnight lets that fat rise and solidify so you can lift it right off. Once strained and chilled, you’ll be left with a clear, concentrated jus that’s rich without being greasy. It’s the simplest way to turn a home-cooked braise into something that tastes restaurant-quality.
5. The Final Touch: Serve It Right
When you reheat, warm the sauce first until it loosens, then add the ribs meaty-side down so they soak in the flavor again. Just before serving, squeeze in a little fresh ginger juice — it brightens the sauce and cuts through the richness for a clean finish. Serve hot, with extra sauce spooned over the top.
What to serve with braised short ribs
These slow braised beef short ribs are rich and comforting, so I like pairing them with sides that balance the meal.
- Potatoes & Mashes: Miso butter mashed sweet potatoes, cauliflower mashed potatoes, or roasted red kuri squash are great for serving alongside and soaking up the sauce.
- Vegetable Sides: Braised napa cabbage, roasted carrots with beets, or a simple chopped kale salad add color and freshness to the plate.
- Soups: Kabocha squash soup, Ginger chicken soup, or canned pumpkin soup make cozy starters that fit the season perfectly.
Try these short ribs and beef stews next!
If you love these miso ginger braised beef ribs, here are a few more reader favorites to try next
- Air Fryer Short Ribs – Easy and delicious with a Korean kalbi-style marinade.
- Kalbi (Korean Short Ribs) – A BBQ-friendly favorite with a savory-sweet Korean marinade.
- Chinese Beef Stew – Comforting and full of flavor, made easy with chuck roast in the Instant Pot.
Miso ginger braised short ribs recipe
Ingredients
- 3.5 lb bone-in beef short ribs about 5-6 pieces English short ribs
- sprinkle Coarse sea salt
- sprinkle Freshly ground black pepper
- 1 tbsp neutral oil avocado oil
Aromatics:
- 4.5 oz shallots diced (or yellow onion) (2 large)
- 2.4 oz garlic cloves smashed in whole (10 large)
- 0.85 oz fresh ginger peeled and cut into thin slices (3-inch knob)
- 3-4 scallions white parts chopped (1-inch), green parts (small rounds for garnish)
Braising liquid:
- 6 tbsp sake
- ¼ cup yellow miso paste (or white miso)
- ⅓ cup low-sodium soy sauce
- 3 tbsp mirin
- 2.5 tbsp brown sugar or coconut brown sugar
- 3-3.5 cups low-sodium beef stock
- 1 whole small star anise
To finish:
- 0.2 oz fresh ginger (optional) grated (about 1½ tsp); squeeze to extract juice for finishing the sauce
- Dry red chili pepper rings (optional)
Equipment
- 1 4-quart Dutch oven or Braiser
- 1 Splatter guard
Instructions
Before you start
- This recipe includes an important make-ahead step. After braising, you’ll need to chill the pan sauce (jus) — ideally overnight, or at least 15–20 minutes in the freezer — so the fat can solidify and be lifted off easily. This step gives you a clean, rich sauce without greasiness.
Preheat oven
- Set oven to 300°F (149°C). Place the oven rack in the middle position for even heat circulation.
Season and sear ribs
- Lightly trim the outer edges of the short ribs to remove any excess fat. Season all over with salt and pepper. Heat oil in a braiser or Dutch oven over medium-high heat until it shimmers. Add the ribs meaty-side down and sear in batches until browned on all sides, 3–4 minutes per side. You should see a light brown crust forming on the meaty side and hear a steady sizzle — that means your pan is hot enough for a good sear. Transfer the ribs to a plate, leaving the fat in the pan
Build the aromatics
- Reduce heat to medium. Add shallots, scallion whites, ginger slices, and the smashed whole garlic cloves. Cook until fragrant and softened, 3–5 minutes.
Deglaze
- Pour in the sake and scrape up browned bits from the bottom of the pan. Reduce heat to the lowest setting.
Make the braising liquid
- Stir in miso paste, soy sauce, mirin, brown sugar, and beef stock. Gently stir until the miso is completely dissolved. Finally, add the star anise.
Return ribs
- Nestle ribs back into the pot. The liquid should come about three-quarter way up the sides of the meat.
- ~ If using a shallower braiser, check that ribs are at least half-submerged. Place the ribs meaty side down, bone-side up.
- ~ if using a Dutch oven, the ribs should just be peaking up the stock. Place the ribs meaty side up, bone-side down.
- Top up with a little more stock if needed.
Simmer before the oven
- Bring the liquid to a gentle simmer on the stovetop. This helps meld flavors and avoids starting the braise cold.
Braise in the oven
- Cover with lid and carefully transfer to the oven. Cook for 3 to 3½ hours, until the ribs are very tender. Check the ribs after the first 90 minutes to see if more liquid is needed. For reference, I added an extra half cup of warm beef stock to the braise after the first 90 minutes. I also check the meaty side to make sure they are soaked in liquid so they retain moisture as opposed to slow roasting (above the liquid) to dry. I also checked the beef at the 3 hour mark to determine if more time is needed. For reference, I slow roast mine for 3.5 hours total.
Check doneness
- The ribs are ready when a fork slips in easily and the meat is pulling away from the bone, but still holds together when lifted. Transfer the ribs to a platter and cover with foil to keep warm.
Strain the sauce
- Ladle the braising liquid through a fine-mesh sieve into a large heatproof cup. Use the back of a spoon or ladle to press gently on the garlic, ginger, and onions to release their juices, but stop before the solids pass through — this keeps the sauce smooth. Discard the spent aromatics.
Cleaner sauce
- To skim off any excess fat, chill the sauce cup in the freezer for at least 15-20 minutes. The fat will solidify on top, making it easy to lift off and leaving you with a silky, non-greasy sauce. For reference, I made this a few days ahead so I chilled the sauce in the fridge 1-2 days in advance, making it very easy to remove and separate the fat from the jus.
Finish the sauce
- Pour the jus into a braiser. Reheat it over medium to medium-low heat. It should return to a liquid state in a few seconds.
- ~ If made ahead, add the ribs meaty-side down, cover, and warm for about 10 minutes.
- ~ If serving same day, reduce the jus until it lightly coats a spoon over medium/medium-low heat (about 10 minutes). You can reduce the sauce with the ribs in the pan if you prefer.
- Finally, if you prefer a pop of fresh ginger flavor, hold the grated ginger in your palm and squeeze the juice into the sauce to add a final touch and pop of flavor to brighten it up. Stir to incorporate. Turn off the heat.
Garnish and serve
- Arrange ribs meaty-side up on a platter or in the braiser. Spoon the sauce over top, add scallion greens and grated ginger for color, and sprinkle dry chili rings if you like. Serve one rib per adult over mashed potatoes with extra sauce spooned on top.
Notes
- Boneless short ribs: You can use boneless short ribs. Follow the same steps but check earlier, as they cook faster — about 2½–3 hours at 300°F. Start checking at 2 hours; the meat should shred easily but stay juicy. Keep the meat at least three-quarters submerged since boneless cuts are leaner.
- Alcohol-free: replace sake with equal amounts of beef stock.
- Staub braiser vs Dutch oven: A braiser is wider and shallower, so liquid evaporates faster. Check once or twice during baking and add warm stock if the liquid drops too low.
- Make ahead & storage: The flavor deepens overnight. After straining the sauce, store the ribs and strained sauce separately in the fridge. Once chilled, the fat will solidify on top for easy removal. Up to 2 days ahead.
- Reheat for serving after refrigeration: Skim off any fat and reheat the sauce gently until it coats a spoon. Add the ribs, ladle a bit of sauce over, cover, and warm over medium-low heat for 10–15 minutes.
- Why use warm stock when topping up: Cold liquid can drop the temperature and interrupt the slow braise. Warm stock keeps the cooking steady.
- Troubleshooting: If the strained sauce is too thick or paste-like, whisk in ½–1 cup hot beef stock to loosen, then simmer until glossy. Return the ribs and ladle the sauce over to coat.
- Meat not tender after 3 hours: Keep braising and check every 20 minutes. Different cuts vary — it’s done when a fork slides in easily and the meat pulls from the bone.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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