These Braised Beef Short Ribs are surprisingly simple for a dinner that feels restaurant-worthy. They braise slowly in a rich miso-ginger sauce until the meat is tender and nearly falling off the bone. This one is always worth the wait.
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Why This Recipe Works
I love these short ribs for their rich flavor and fall-apart texture. They feel special without requiring complicated prep.
- Rich, Savory Flavor: White miso, soy sauce, ginger, garlic, and sesame oil create a deeply savory braising sauce. If you love a sweeter braise too, try my Bourbon Braised Short Ribs.
- Fall-Apart Tender: A low and slow braise makes the beef fork-tender and nearly falling off the bone. It’s the kind of tender result I also love in my Instant Pot Beef Short Ribs.
- Glossy Sauce: I simmer the braising liquid after the ribs are done to concentrate all that flavor. It thickens slightly and makes a rich sauce that’s perfect for spooning over rice.
- Two Ways to Cook Them: I can make these in the Dutch oven when I have time for a slow braise, or use the Instant Pot when I need a faster option. Either method gives me beautifully tender beef.
- Great for Making Ahead: These short ribs are an easy dinner to prep a day in advance. Chilling them overnight also makes it simple to remove the excess fat before gently reheating everything in the sauce.
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Ingredients
- Bone-In Beef Short Ribs – English-cut short ribs are ideal for braising because they become incredibly tender while staying rich and meaty. Look for ribs with good marbling for the best flavor.
- Garlic – Finely grated garlic melts right into the braising liquid and adds plenty of savory flavor.
- White Miso Paste – Gives the braising sauce a rich, savory umami flavor with a touch of sweetness. White miso is mild enough that it doesn’t overpower the beef.
- Low-Sodium Soy Sauce – Adds saltiness, depth, and umami to the braising liquid. Use tamari if you need a gluten-free option.
- Chinese Rice Cooking Wine – Adds subtle sweetness and depth to the sauce. Mirin is a good substitute.
- Rice Vinegar – Provides acidity to balance the rich beef and savory sauce. I also like adding an extra splash at the end if the sauce needs more brightness.
- Brown Sugar – Adds just enough sweetness to balance the miso, soy sauce, and vinegar. Coconut sugar can be used instead.
- Low-Sodium Beef Broth – Provides the liquid for braising the short ribs while adding extra beefy flavor. Using low-sodium broth gives you better control over the seasoning.
- Steamed Rice – Perfect for serving under the short ribs and soaking up plenty of the glossy miso-ginger sauce.
- Sautéed Baby Bok Choy – A simple sautéed vegetable that pairs well with the rich beef and makes this a complete meal.
- Chili Crisp – Optional, but great for adding savory heat and a little crunch. Add it to individual servings so everyone can control the spice level.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prep the ribs: Preheat the oven to 325°F. Pat the short ribs dry and season with salt.
- Cook the ribs: Sear in avocado oil for 2–3 minutes per side, then set aside.
- Make the sauce: Whisk together the miso, soy sauce, rice wine, rice vinegar, brown sugar, sesame oil, and beef broth.
- Sauté the aromatics: Cook the green onions for 1–2 minutes, then add the garlic and ginger for 30–60 seconds.
- Add the ribs to the pot: Arrange the short ribs bone-side down in the Dutch oven.
- Add the sauce: Pour in the sauce, cover, and braise for 2½–3 hours, until fork-tender.
- Reduce the sauce: Remove the ribs, skim off excess fat, and simmer the sauce for 10–15 minutes.
- Serve: Return the ribs to the sauce and serve over rice with your desired garnishes.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Gluten-Free: I like to swap the soy sauce for gluten-free tamari. I also check the labels on the miso and cooking wine to make sure they’re gluten-free.
- Sweetener Options: I usually use brown sugar, but coconut sugar works well too. You can also use a little honey if that’s what you have on hand.
- Cooking Wine Options: I use Chinese rice cooking wine for a savory braising sauce, but mirin is an easy substitute. If your mirin is quite sweet, I like to reduce the brown sugar slightly.
What to Serve with Braised Beef Short Ribs
Side Dishes
- We love spooning the rich miso-ginger sauce over Creamy Cheesy Polenta, or serving the ribs with Balsamic Roasted Brussels Sprouts with Bacon for a hearty meal.
- For a simple vegetable pairing, serve the short ribs with Crispy Oven Roasted Cabbage Steaks or Sautéed Garlic Mushrooms With Thyme.
Salads
- We like balancing the rich short ribs with Thai Beef Salad Recipe or a fresh, colorful Roasted Beet and Burrata Salad.
- For something crisp alongside the tender beef, try Homemade Pickled Cabbage With Beets or Radishes with Butter and Salt.
FAQs
What kind of short ribs are best for braising?
English-cut, bone-in beef short ribs work best for this recipe. Look for thick, meaty pieces with good marbling, which helps the beef become tender and flavorful as it braises.
Why do I need to sear the short ribs first?
Searing creates a deep brown crust on the beef and leaves flavorful browned bits in the bottom of the pot. Pat the ribs dry and work in batches so they brown instead of steam.
Can I make these short ribs in the Instant Pot?
Yes. After searing the ribs and cooking the aromatics, pressure cook everything on high for 45 minutes, followed by a 15-minute natural release. Remove the ribs and reduce the sauce using the sauté setting for 8 to 12 minutes.
How do I know when braised short ribs are done?
The ribs should be fork-tender and nearly falling off the bone. If the meat still feels tough after 2½ hours, cover the pot and continue braising until tender.
How should I store and reheat leftover short ribs?
Store the ribs with their sauce in an airtight container in the refrigerator for up to 3 to 4 days, or freeze them for up to 3 months. Thaw frozen ribs overnight in the refrigerator, then gently reheat them with the sauce on the stovetop or in a covered dish in the oven until heated through.
More Beef Recipes You’ll Enjoy
- Apple Cider Braised Beef Roast – Apple Cider Braised Beef Roast is a comforting meal with crowd-pleasing beefy flavors and a tart apple cider and beef broth braising liquid.
- Beef Tenderloin with Mushroom Sauce – Beef Tenderloin with Mushroom Sauce is a show-stopping meal that’s easy to prepare in under 1 hour. The succulent flavors are sensational!
- One Pot Beef Stroganoff Recipe – This comforting and quick One Pot Beef Stroganoff Recipe is packed with strips of seared steak, a savory mushroom sauce, and egg noodles.
- Dutch Oven Beef Stew – This Dutch oven beef stew is an ultra-comforting dish perfect for the cold weather season! Perfect with crusty bread to soak up the gravy.
If you try this Braised Beef Short Ribs recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Braised Beef Short Ribs
Servings: 6 servings
These Braised Beef Short Ribs are surprisingly simple for a dinner that feels restaurant-worthy. They braise slowly in a rich miso-ginger sauce until the meat is tender and nearly falling off the bone. This one is always worth the wait.
Ingredients
For the Short Ribs:
- 4 pounds beef short ribs, bone-in English-cut
- 2 teaspoons kosher salt, for salting the beef
- 1 tablespoon avocado oil
- 8 cloves garlic, finely grated
- 4 tablespoons ginger, finely grated
- 7 green onions, white and light green parts cut into 1-inch pieces, with dark green parts reserved for serving
- ⅓ cup white miso paste
- 1 cup soy sauce, low-sodium, or tamari for gluten-free
- ½ cup Chinese rice cooking wine, or mirin
- 4 tablespoons rice vinegar
- ⅓ cup brown sugar, or coconut sugar
- 2 teaspoons sesame oil, toasted
- 2½ cups beef broth, low-sodium
For Serving
- steamed rice
- baby bok choy, sautéed
- green onions, sliced
- sesame seeds, toasted
- cilantro, fresh
- lime wedges
- chili crisp, optional
Instructions
Dutch Oven Method
- Pat the short ribs very dry with paper towels and season them all over with the kosher salt.
- Heat the avocado oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs for 2–3 minutes per side, until deeply browned. Transfer the short ribs to a plate.
- Remove some of the oil rendered from the short ribs, leaving a few tablespoons in the pot. Reduce the heat to medium. Add the 1-inch pieces of the white and light green parts of the green onions and cook for 1–2 minutes.
- Add the garlic and ginger and cook for another 30–60 seconds, just until fragrant.
- In a bowl, whisk together the miso paste, soy sauce, Chinese rice cooking wine, rice vinegar, brown sugar, sesame oil, and beef broth until the miso is completely dissolved.
- Pour the mixture into the Dutch oven, scraping up any browned bits from the bottom.
- Return the short ribs to the pot, arranging them bone-side down. The liquid should come about halfway to two-thirds up the sides of the meat.
- Bring the liquid to a gentle simmer, then cover the pot and transfer it to a 325°F oven. Braise for 2½–3 hours, or until the short ribs are fork-tender and nearly falling off the bone.
- Transfer the short ribs to a plate and loosely cover them with foil.
- Skim any excess fat from the surface of the sauce.
- Place the Dutch oven over medium heat and simmer the sauce uncovered for 10–15 minutes, until slightly thickened and glossy.
- Taste the sauce and adjust as needed. Add a splash of rice vinegar for brightness or a little honey for sweetness.
- Return the short ribs to the sauce and spoon the sauce generously over the top.
Instant Pot Method
- Set the Instant Pot to Sauté and add the avocado oil.
- Season the short ribs and sear them in batches for 2–3 minutes per side. Transfer the short ribs to a plate.
- Add the white and light green parts of the green onions, garlic, and ginger. Cook for 1–2 minutes.
- Whisk together the miso paste, soy sauce, mirin, rice vinegar, honey, sesame oil, and beef broth.
- Pour the sauce into the Instant Pot and scrape the bottom thoroughly to release any browned bits.
- Add the chili crisp, if using.
- Return the short ribs to the pot.
- Cook on high pressure for 45 minutes.
- Allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure.
- Remove the short ribs and set the Instant Pot back to Sauté. Simmer the sauce for 8–12 minutes, or until glossy and slightly reduced.
- Return the short ribs to the sauce and spoon the sauce over the top.
Notes
- Pat the short ribs dry to help them develop a deep, flavorful sear.
- Do not rush the searing step. A deep brown crust creates the foundation for a flavorful braise.
- Sear the short ribs in batches. Crowding the pot will cause the beef to steam instead of brown.
- Grate the ginger and garlic so they melt into the sauce and create a smooth, flavorful braising liquid.
- Use low-sodium soy sauce to give you more control over the final seasoning, as both miso and soy sauce are salty.
- Do not skip reducing the braising liquid after cooking. This concentrates the flavors and creates a glossy, restaurant-style sauce.
- Add the dark green onion pieces at the end for freshness and color.
- To make the short ribs a day ahead, cook them and refrigerate them in their sauce overnight. Remove the solidified fat from the surface before reheating.
- For extra heat, add chili crisp to individual servings so everyone can adjust the spice level.
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