Braised Beef Short Ribs
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.
Servings: 6 servings
Calories: 566kcal
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.
Nutrition
Calories: 566kcal | Carbohydrates: 29g | Protein: 50g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 130mg | Sodium: 4178mg | Potassium: 1047mg | Fiber: 2g | Sugar: 19g | Vitamin A: 153IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 7mg