Honey Miso Shortribs

Name: Honey Miso Shortribs
Cook time: 215 min
Total time: 215 min
Yield: 4 servings
Ingredients: 2 lbs Boneless Short Ribs; 1/4 cups Miso; 1/3 cups Dark Soy Sauce; 200ml Sake; 8 cups Beef Stock; 1 Star Anise; 2/3 cups Honey; 3 cloves of Garlic, crushed; 4 Scallions, sliced; 1 piece of Ginger, sliced; Some Salt, for searing; 2 tbsp Neutral Oil, for searing

These Honey Miso Shortribs are rich, glossy, and deeply savory with a sweet hint of honey and the umami warmth of miso and soy. Slow-braised until meltingly tender, the short ribs are finished in a reduced, aromatic sauce studded with star anise, garlic, and ginger — perfect spooned over creamy mashed potatoes and topped with fresh scallions.

These Honey Miso Shortribs are rich, glossy, and deeply savory with a sweet hint of honey and the umami warmth of miso and soy. Sl... Show more

By Jan · Original recipe·

Health Grade

C- · Balanced

Rating

5.0

Time

3 hrs30 min

Price

6,04 €

Calories

1164 kcal

high protein

low carb

satiating

Method

Heat the oven

Set your oven to 325°F so it’s fully hot by the time the ribs are ready to braise.

Prep the aromatics

Slice the Ginger into thin coins, slice the Scallion, and crush the Garlic. Keep the scallion aside for finishing so it stays fresh and bright.

Season the ribs

Pat the Boneless Short Ribs dry with paper towels, then season them generously on all sides with Salt. A dry surface helps the meat brown instead of steam.

Sear the short ribs

Heat a heavy ovenproof pot over medium-high to high heat and add the Neutral Oil. When the oil is shimmering, lay in the short ribs in a single layer and brown them very well on all sides, turning as needed, until they develop a deep crust. Work in batches if the pot is crowded, then transfer the browned ribs to a plate.

Cook the aromatics

Pour off most of the fat from the pot, leaving the browned bits behind. Add the crushed Garlic and sliced Ginger, then cook, stirring often, for about 3 minutes until fragrant and lightly softened but not dark.

Build the braise

Pour in the Sake and scrape the bottom of the pot well to loosen all the caramelized bits. In a small bowl, stir the Miso, Honey, and Dark Soy Sauce together until smooth, then add that mixture to the pot along with the Star Anise. Stir until the sauce base is evenly combined.

Braise until tender

Return the seared Boneless Short Ribs to the pot and pour in enough Beef Stock to come close to covering them. Bring the liquid to a gentle simmer on the stove, cover the pot, and transfer it to the oven. Braise for about 3 hours, until the ribs are very tender and easily yield when pressed with a spoon.

Strain and reduce sauce

Lift the short ribs out carefully and keep them warm. Strain the braising liquid into a saucepan, discarding the solids and Star Anise, then simmer the liquid until it thickens to a glossy sauce that coats a spoon, about 10–15 minutes. If it reduces more than you want, loosen it with a splash of the strained liquid or stock.

Serve and garnish

Arrange the braised Boneless Short Ribs on a platter or over your favorite side, spoon the reduced sauce over the top, and finish with the sliced Scallion. Serve while hot, with plenty of extra sauce for the table.