Honey Miso Shortribs

Tender and flavorful boneless short ribs braised in a honey miso sauce with sake and beef stock, served with a deliciously thickened sauce over mashed potatoes.

By @chefalextrim

Original recipe source

Honey Miso Shortribs

Cook time: 220 minutes

Servings: 6

Ingredients

  • 2 lbs boneless short ribs
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp neutral oil
  • 2 lbs boneless short ribs
  • 3 cloves garlic
  • 4 pieces scallions
  • 1 inch ginger
  • 200 ml sake
  • 0.67 cup honey
  • 0.33 cup dark soy sauce
  • 1 piece star anise
  • 8 cups beef stock
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 6 servings mashed potatoes
  • 2 pieces green onions

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season short ribs well with salt and freshly ground black pepper on all sides.
  3. Heat 2 tablespoons of neutral oil in a large oven-safe pot over medium-high heat until shimmering.
  4. Sear the short ribs in the hot oil, turning to brown all sides well, about 2-3 minutes per side. Remove from pan and set aside.
  5. Remove most of the fat from the pot, leaving about 1 tablespoon.
  6. Add 3 crushed cloves of garlic, 4 sliced scallions, and a 1-inch piece of sliced ginger to the pot and cook over medium heat, stirring occasionally, for 3 minutes.
  7. Deglaze the pot with 200ml of sake, scraping up any browned bits from the bottom of the pot.
  8. Stir in 2/3 cup of honey, 1/3 cup of dark soy sauce, and 1 star anise, mixing until well combined.
  9. Return the short ribs to the pot and pour in 8 cups of beef stock, ensuring the ribs are fully submerged.
  10. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 3 hours, or until the short ribs are tender and easily pulled apart with a fork.
  11. Once the ribs are tender, remove the pot from the oven and carefully strain the cooking liquid into a separate pot.
  12. In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry.
  13. Bring the strained cooking liquid to a simmer over medium-high heat and whisk in the cornstarch slurry. Cook until the sauce thickens, about 5 minutes.
  14. Serve the short ribs over mashed potatoes, drizzled with the thickened sauce and garnished with additional sliced green onions.
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