Braised Miso Short Ribs with Cilantro Salsa Verde and Coconut Pandan Rice

Tender and flavorful braised miso short ribs paired with a refreshing cilantro salsa verde and aromatic coconut pandan rice. Perfect for a comforting meal.

By @whisperofyum

Original recipe source

Cook time: 180 minutes

Servings: 4

Ingredients

• 2.25 lbs bone-in short ribs cut into individual ribs
• 0 kosher salt
• 2.5 Tbsp Graza 'Sizzle' Olive Oil
• 0.5 c sake
• 0.33 c brown sugar
• 0.25 c soy sauce
• 0.25 c white miso paste
• 1.5 c chicken stock
• 2 in orange peel organic
• 1.5 Tbsp maple syrup
• 1 head of garlic ¼ inch top removed
• 1.5 in ginger cut into coins
• 2 Tbsp garlic minced
• 1 bunch green onion chopped, green + white parts only
• 0 braised short ribs mixture
• 2 cups rice
• 1 c coconut milk
• 1.5 c water
• 2 pandan leaves
• 0.33 c cilantro packed, finely chopped
• 2 Tbsp shallot finely chopped
• 1 Tbsp fish sauce
• 1 Tbsp lemon juice
• 3 Tbsp Graza 'Drizzle' Olive Oil
• 1.5 tsp garlic minced
• 1 tsp ginger finely chopped
• 1.5 tsp sugar

Instructions

1. Pat the short ribs dry with paper towels and season generously with kosher salt. In a large Dutch oven over medium-high heat, add 2½ tablespoons of Graza 'Sizzle' Olive Oil and brown the short ribs on all sides. Remove from the pot and set aside.
2. Preheat the oven to 325°F (163°C). To the same pot, add sake, brown sugar, soy sauce, miso paste, chicken stock, orange peel, maple syrup, a head of garlic, sliced ginger, minced garlic, and chopped green onions. Stir and bring it to a boil.
3. Return the short ribs to the pot, ensuring they are submerged in the liquid, cover with a lid, and transfer to the oven. Braise for 2½ hours or until the meat is tender and falling off the bone.
4. In a separate saucepan, prepare the coconut pandan rice. Combine rice with coconut milk, water, and pandan leaves. Bring to a boil, reduce to a simmer, cover, and cook until rice is tender.
5. To make the cilantro salsa verde, combine chopped cilantro, finely chopped shallot, fish sauce, lemon juice, minced garlic, ginger, sugar, and Graza 'Drizzle' Olive Oil in a bowl. Mix well.
6. To serve, place the coconut pandan rice first in a bowl, top with braised short ribs, and finish with a drizzle of cilantro salsa verde.