The first time the rich, savory scent of ginger miso wafted through my kitchen, I knew I had stumbled upon a recipe that would become a staple. The moment those tender, falling-off-the-bone short ribs emerged from the oven, glistening and coated in a glossy sauce, it was a revelation. Who knew something so indulgent could be so simple?
It was a particularly chilly day when I decided to whip up this comforting dish, ideal for gathering loved ones around the table. The secret? A beautifully balanced miso sauce that brings out the depth of flavor in every bite. If you find yourself stuck in a fast-food rut, craving a hearty meal that won’t entail hours of work, let me guide you in the kitchen with these Ginger Miso Braised Short Ribs. They’re not just a feast for your taste buds; they’re a true crowd-pleaser that even your pickiest eaters will rave about!
Why are Ginger Miso Braised Short Ribs irresistible?
Flavor Explosion: The combination of ginger and miso creates a savory broth that enhances the natural richness of beef short ribs.
Easy Preparation: With minimal hands-on time, you can prepare this dish while it braises to perfection in the oven.
Perfectly Tender: After three hours of braising, the ribs become so tender they practically fall off the bone, fulfilling every comfort food dream.
Crowd-Pleasing Delight: This dish is sure to impress family and friends, making it a go-to for gatherings or cozy dinners.
Versatile Pairing: Serve with steamed rice or roasted vegetables, allowing you to customize the meal to your liking.
If you’re looking for more ideas, be sure to check out our guide on quick meal prep tips.
Ginger Miso Braised Short Ribs Ingredients
• Get ready for a flavor-packed journey!
For the Ribs
- Beef short ribs – 4 pounds of this succulent cut will yield tender results as it absorbs all the flavors during cooking.
- Salt and pepper – Essential for seasoning; it enhances the beef’s natural taste.
For the Miso Sauce
- Miso paste – 1 cup; this fermented soybean paste is the secret to an umami explosion in your Ginger Miso Braised Short Ribs.
- Soy sauce – 1/2 cup; adds depth and saltiness to balance the sweetness of other ingredients.
- Rice vinegar – 1/4 cup; this ingredient brings a subtle tanginess that brightens the dish.
- Brown sugar – 1/4 cup; it caramelizes beautifully and complements the savory elements.
- Freshly grated ginger – 1 tablespoon; infuses a warm, spicy note that elevates the sauce.
- Garlic, minced – 2 cloves; adds a fragrant aroma and a touch of sharpness.
For Cooking
- Sesame oil – 1/4 cup; this oil adds a nutty richness and depth when browning the ribs.
- Beef broth – 2 cups; serves as the base for the braising liquid, making the ribs succulent and flavorful.
- Cornstarch (optional) – 1 tablespoon; use this for thickening the sauce if you prefer a hearty consistency.
For Garnish
- Green onions – for garnish; sprinkle chopped green onions for a fresh pop of color and mild onion flavor.
- Sesame seeds – for garnish; these add an extra nutty flavor and visual appeal to your dish.
How to Make Ginger Miso Braised Short Ribs
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Preheat: Start by warming your oven to 300°F (150°C). This low-temperature setting is crucial for achieving that rich, melt-in-your-mouth tenderness.
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Brown Ribs: In a large Dutch oven, heat 1/4 cup of sesame oil over medium-high heat. Season 4 pounds of short ribs with salt and pepper, then brown them on all sides. Aim for about 4-5 minutes per side until they’re golden brown. Remove the ribs from the pot and set them aside.
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Mix Sauce: In a mixing bowl, combine 1 cup of miso paste, 1/2 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup brown sugar, 1 tablespoon grated ginger, and 2 minced garlic cloves. Mix until you achieve a smooth consistency, allowing those aromatic flavors to meld.
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Deglaze: Pour a small splash of beef broth into the Dutch oven and scrape the bottom to lift any delectable browned bits—that’s where the flavor lives!
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Braise: Return the short ribs to the pot and pour the miso mixture evenly over them. Add the remaining 2 cups of beef broth. Bring it all to a gentle simmer.
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Oven Time: Cover the Dutch oven with a lid and transfer it to your preheated oven. Braise for a leisurely 3 hours, or until the ribs are fork-tender and utterly irresistible.
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Thicken Sauce (Optional): If you desire a thicker sauce, remove the ribs once they’re done cooking. Bring the sauce to a boil on the stove, mix 1 tablespoon of cornstarch with a little water, and stir it into the bubbling sauce, cooking until thickened to your liking.
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Final Touch: Return the tender ribs to the sauce, ensuring they soak up all those incredible flavors!
Optional: Serve garnished with chopped green onions and a sprinkle of sesame seeds for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Ginger Miso Braised Short Ribs are an excellent choice for meal prep, allowing you to savor delicious home-cooked comfort on busy weeknights! You can prepare the miso sauce and marinate the short ribs up to 24 hours in advance, storing them together in an airtight container in the refrigerator. For the best results, simply let the flavors meld overnight, ensuring maximum taste impact. When you’re ready to serve, just follow the cooking steps by browning the ribs and braising them in the oven as directed. This way, your weeknight dinner will require minimal effort and still deliver that fork-tender magic you’ll love!
Expert Tips for Ginger Miso Braised Short Ribs
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Browning Matters: Always brown the short ribs well before braising; this step enhances the flavor, creating a rich and complex sauce you’ll love.
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Timing is Key: Don’t rush the braise. Allowing the ribs to cook for the full three hours creates the perfect fork-tender texture—trust the process!
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Thickening Trick: If you prefer a thicker sauce, remember to dissolve cornstarch in cold water first before adding it to your simmering mix to avoid lumps.
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Balance Flavor: Adjust seasoning of the miso sauce to your taste. If it seems too salty, adding a bit more sugar or vinegar can help balance it out.
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Garnish Brightly: Use fresh green onions and sesame seeds generously; they not only brighten the dish visually but also add bursts of texture and flavor to your Ginger Miso Braised Short Ribs.
How to Store and Freeze Ginger Miso Braised Short Ribs
Fridge: Store leftovers in an airtight container for up to 3 days. This allows the flavors to further develop, making each bite even more delicious.
Freezer: For longer storage, freeze the braised short ribs in a freezer-safe container for up to 3 months. This makes for an easy, comforting meal later!
Reheating: Thaw overnight in the fridge and reheat in a saucepan over low heat until warmed through. You can also microwave in short intervals, covered, to keep them moist.
Keep Covered: Always ensure the ribs are properly covered or sealed to prevent freezer burn and to maintain the exquisite flavor of your Ginger Miso Braised Short Ribs.
What to Serve with Ginger Miso Braised Short Ribs?
Imagine gathering around the table with family and friends, all eager to dive into a comforting feast that delights the senses.
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Steamed Jasmine Rice: This fragrant, fluffy rice soaks up the rich miso sauce, creating a mouthwatering harmony with the ribs.
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Roasted Brussels Sprouts: The crispy edges of Brussels sprouts provide a delightful crunch, balancing the tender texture of the short ribs.
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Garlic Mashed Potatoes: Creamy and buttery, these mashed potatoes are the ultimate comfort food complement, inviting you to indulge even more.
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Sautéed Green Beans: Bright and vibrant green beans add a refreshing crunch, introducing a burst of freshness with every bite.
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Pickled Vegetables: A tangy side of pickled vegetables cuts through the richness of the ribs, bringing an invigorating contrast that refreshes the palate.
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Sesame Ginger Slaw: This crunchy slaw, infused with sesame and ginger, offers a zesty finish, enhancing the umami flavors of the short ribs.
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Sweet Red Wine: A glass of medium-bodied sweet red wine elevates the meal, bringing warmth and depth that pairs beautifully with the savory dish.
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Chocolate Mousse: End the meal with a light, airy chocolate mousse for a sweet, decadent finale that leaves everyone craving more.
Ginger Miso Braised Short Ribs Variations
Why not put your own spin on these succulent ribs? With a few thoughtful tweaks, you can create a delightful twist on this beloved dish.
- Gluten-Free: Swap soy sauce for tamari or coconut aminos to keep it gluten-friendly without sacrificing flavor.
- Spicy Kick: Add some crushed red pepper flakes or a splash of sriracha to the sauce for a thrilling warmth that elevates the taste experience.
- Vegetarian Delight: Substitute beef short ribs with hearty portobello mushrooms, soaked in the miso sauce for a unique plant-based option everyone will love.
- Sweet & Tangy: Consider adding a touch of pineapple juice or chopped apricots to the sauce for a sweet fruitiness and a vibrant twist.
- Herb Infusion: Toss in some fresh herbs—like thyme or rosemary—while braising for an aromatic flourish that deepens the overall taste profile.
- Asian Fusion: Serve with ramen noodles instead of rice, allowing for a fun, unexpected pairing that embraces the flavors beautifully.
- Coconut Cream: Stir in a bit of coconut milk towards the end of cooking for a creamy, tropical twist that complements the richness of the miso.
- Smoky Flavor: Add a few drops of liquid smoke or use smoked salt while cooking for a deep, smoky essence that brings a whole new level of deliciousness.
Ginger Miso Braised Short Ribs Recipe FAQs
How do I choose the best beef short ribs?
When selecting beef short ribs, look for a good amount of marbling, which indicates higher fat content for tenderness and flavor. The meat should be deep red and moist, with minimal dark spots or dry edges. Always choose ribs that feel firm to the touch.
What is the best way to store leftover Ginger Miso Braised Short Ribs?
Store your leftover ribs in an airtight container in the fridge for up to 3 days. This allows the flavors to continue developing. To do this, simply let the ribs cool to room temperature before transferring them to the container and sealing it tightly.
Can I freeze Ginger Miso Braised Short Ribs?
Absolutely! To freeze, allow the ribs to cool completely, then place them in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to avoid freezer burn. They should stay fresh for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stovetop.
What if the sauce is too salty?
If you find your sauce too salty, you can balance it by adding a bit more brown sugar or a splash of rice vinegar, which will enhance the sweetness and cut through the saltiness. Taste as you go to achieve the flavor you desire!
Can I make this recipe gluten-free?
Yes, you can easily make Ginger Miso Braised Short Ribs gluten-free by using tamari or a gluten-free soy sauce as a substitute for regular soy sauce. Always check the ingredients of your miso paste to ensure it’s gluten-free for a completely safe dish!
How should I reheat frozen Ginger Miso Braised Short Ribs?
To reheat, first, thaw the ribs in the fridge overnight. Then, place them in a saucepan over low heat, adding a splash of water or broth to keep them juicy. Stir occasionally until heated through, or you can microwave them in intervals, covered with a damp paper towel for moisture.
Savory Ginger Miso Braised Short Ribs for Comfort Food Bliss
Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat sesame oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides for 4-5 minutes each side. Remove and set aside.
- In a mixing bowl, combine miso paste, soy sauce, rice vinegar, brown sugar, grated ginger, and minced garlic. Mix until smooth.
- Pour a small splash of beef broth into the Dutch oven and scrape the bottom.
- Return the short ribs to the pot and pour the miso mixture over them. Add the remaining beef broth and bring to a gentle simmer.
- Cover the Dutch oven and braise in the oven for 3 hours until the ribs are fork-tender.
- For a thicker sauce, remove the ribs and boil the sauce, mixing cornstarch with water before adding to the sauce.
- Return the ribs to the thickened sauce and serve garnished with green onions and sesame seeds.