Tender Miso Short Ribs with Zesty Cilantro Sauce Delight

Tender Miso Short Ribs with Zesty Cilantro Sauce Delight

Experience the rich umami of Miso Short Ribs with a refreshing cilantro sauce, perfect for any occasion.

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Prep Time 30

Cook Time 2 30

Total Time 3

Servings: 4 ribs

Course: Beef

Cuisine: Japanese

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ribs

4 pounds Short Ribs Choose grass-fed for superior flavor and rich marbling.
2 teaspoons Kosher Salt Essential for enhancing flavor and tenderizing the meat.
2 tablespoons Neutral Oil Ideal for searing without burning.
½ cup Sake Adds depth and acidity; can substitute dry white wine.
4 cloves Garlic Acts as a savory aromatic foundation.
4 scallions Scallions Use both white and green parts.
1 tablespoon Ginger Provides warmth and a fragrant boost; sliced.
2 cups Chicken Stock Opt for low sodium.
¾ cup White Miso Paste Brings umami richness.
⅓ cup Soy Sauce Bolsters salinity and depth.
2 tablespoons Brown Sugar Harmonizes savory and umami flavors.
2 tablespoons Maple Syrup Adds a touch of sweetness.
1 strip Orange Peel Delivers a refreshing citrus note.

For the Cilantro Sauce

1 cup Cilantro Adds freshness and vibrant color.
1 medium Shallot Enhances sweetness and gives a mild onion flavor.
1 tablespoon Fish Sauce Deepens umami.
2 tablespoons Lemon Juice Brightens the sauce.
2 cloves Garlic Minced for added flavor.
1 tablespoon Ginger Finely chopped for extra flavor.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Prep Ribs: Remove short ribs from the refrigerator and allow them to come to room temperature for about 30 minutes. Season each side with kosher salt.
Sear Ribs: Heat neutral oil in a large dutch oven over medium-high heat. Brown short ribs on all sides for 20 minutes.
Prep Braising Liquid: Remove ribs, lower the heat, add scallions and ginger to the pot, sauté for 2 minutes. Add ½ cup of sake and cook for an additional 3 minutes.
Combine Ingredients: Mix white miso with 1 cup of chicken stock until smooth. Pour back into the pot along with remaining stock, soy sauce, brown sugar, maple syrup, and orange peel. Bring to a gentle boil.
Braise Ribs: Return ribs to the pot, ensuring they are submerged. Cover and transfer to a preheated oven at 325°F. Braise for 2¼ to 2½ hours.
Make Salsa: Combine chopped cilantro, minced shallot, fish sauce, lemon juice, and minced garlic and ginger in a bowl. Mix well.
Serve: Plate the tender short ribs, spoon sauce over the top, and add cilantro salsa for contrast.

Nutrition

Serving: 1ribsCalories: 480kcalCarbohydrates: 12gProtein: 30gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 1500mgPotassium: 700mgSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Leftovers taste even better; store properly for next day enjoyment.

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