Introduction

These Easy Miso Ginger Braised Short Ribs are a perfect combination of rich, tender meat infused with aromatic ginger and savory miso flavors. Slow-cooked until meltingly tender, they make a comforting and impressive meal that’s easier to prepare than you might think.

Easy Miso Ginger Braised Short Ribs Recipe - Recipe Image

Ingredients

4 lbs bone-in beef short ribs, English-cut (thick, meaty pieces)
Kosher salt & fresh ground black pepper, to taste
2 ½ cups beef broth, warm
¼ cup white miso paste
2 tablespoons fresh grated ginger
1 tablespoon garlic paste (or 6 garlic cloves, finely minced)
¼ cup honey
2 large shallots, finely diced
2 tablespoons all-purpose flour
⅓ cup Shaoxing wine (or dry sherry/white wine as substitute)
2 teaspoons fish sauce
2-3 tablespoons olive oil, for browning

Instructions

Step 1: Season the short ribs generously with kosher salt and fresh ground black pepper on all sides. Let them rest at room temperature for at least 30 minutes to come up to room temperature. Meanwhile, preheat your oven to 300°F.
Step 2: In a large measuring cup or bowl, whisk together the warm beef broth, white miso paste, grated ginger, garlic paste, and honey until the miso is fully dissolved. Set this mixture aside.
Step 3: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. When hot, swirl to coat the bottom evenly. Brown the short ribs in batches without overcrowding, searing all sides until deep brown (about 2-3 minutes per side). Add more oil between batches if needed. Transfer browned ribs to a clean plate.
Step 4: Reduce heat to medium and add the diced shallots to the pot. Sauté until tender and fragrant, about 2-3 minutes.
Step 5: Sprinkle the flour over the shallots and stir to coat, cooking until the flour lightens in color and loses its raw smell, about 1-2 minutes. Pour in the Shaoxing wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Step 6: Carefully stir in the reserved miso-ginger broth mixture and fish sauce. Remove the pot from the stovetop heat.
Step 7: Return the browned short ribs to the pot along with any juices collected on the plate, ensuring the ribs are nearly submerged in the liquid.
Step 8: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs at 300°F for 3 hours, until they are tender and falling off the bone.
Step 9: Remove the pot from the oven and carefully transfer the short ribs to a clean plate. Skim any excess fat from the surface of the braising liquid. Place the pot back on medium-high heat and simmer the liquid, stirring occasionally, until it thickens and coats the back of a spoon, about 10-15 minutes.
Step 10: Return the braised short ribs to the pot, spoon the thickened gravy over them, and serve immediately. These ribs go wonderfully with creamy mashed potatoes and plenty of the flavorful braising sauce.

Tips & Variations

Use Shaoxing wine for authentic flavor, but dry sherry or a dry white wine works well as a substitute.
If you don’t have garlic paste, finely mince fresh garlic cloves for the best flavor.
For extra richness, finish the braising liquid with a pat of butter before returning the short ribs to the pot.
Serve over creamy mashed potatoes or steamed rice to soak up the delicious sauce.

Storage

Store leftover braised short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but bone-in ribs tend to add more flavor and help keep the meat tender during braising.

What is the purpose of miso paste in this dish?

Miso paste adds a deep, savory umami flavor that enhances the richness of the beef and balances the sweetness from honey and aromatics like ginger and garlic.

Easy Miso Ginger Braised Short Ribs Recipe

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5 from 95 reviews

These Easy Miso Ginger Braised Short Ribs feature tender, fall-off-the-bone beef slow-cooked in a flavorful broth infused with white miso, fresh ginger, garlic, honey, and Shaoxing wine. The ribs are first browned for a rich crust, then braised in a savory-sweet mixture resulting in a deeply aromatic, comforting dish perfect for cozy dinners. Serve over creamy mashed potatoes to soak up the luscious braising gravy.

Author: Daniel
Prep Time: 40 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 55 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Braising
Cuisine: Asian Fusion

Ingredients

Scale

Short Ribs

4 lbs bone-in beef short ribs, english-cut (thick, meaty pieces)
Kosher salt & fresh ground black pepper, to taste
2–3 tablespoons olive oil, for browning

Braising Liquid

2 ½ cups beef broth, warm
¼ cup white miso paste
2 tablespoons fresh grated ginger
1 tablespoon garlic paste (or 6 garlic cloves, finely minced)
¼ cup honey
2 large shallots, finely diced
2 tablespoons all-purpose flour
⅓ cup Shaoxing wine (or dry sherry/white wine as substitute)
2 teaspoons fish sauce

Instructions

Season & Rest the Short Ribs: Season the short ribs generously with kosher salt and freshly ground black pepper on all sides. Let them rest at room temperature for at least 30 minutes to ensure even cooking and browning. During this time, preheat your oven to 300°F.
Prepare Miso Ginger Mixture: In a large bowl or measuring cup, whisk together warm beef broth, white miso paste, grated fresh ginger, garlic paste, and honey until the miso is fully dissolved. Set this flavorful mixture aside for later use.
Brown the Short Ribs: Heat 2 tablespoons of olive oil in a large dutch oven over medium-high heat. When hot, swirl the oil to coat the bottom evenly. Working in batches, sear the ribs without overcrowding, browning each side for 2-3 minutes until a deep crust forms. Add additional oil as needed between batches. Transfer browned ribs to a plate and reduce heat to medium.
Sauté the Shallots: Add the diced shallots to the dutch oven and cook until tender and fragrant, about 2-3 minutes, stirring occasionally to avoid burning.
Bring the Flavors Together: Sprinkle the flour over the shallots and stir to coat. Cook the mixture until the flour lightens in color and is cooked through, about 1-2 minutes. Pour in the Shaoxing wine to deglaze the pot, scraping up any browned bits with a wooden spoon. Then pour in the reserved miso ginger broth mixture and stir well to combine. Stir in the fish sauce and remove the pot from heat.
Assemble the Braise: Return the browned short ribs along with any accumulated juices into the pot. Ensure ribs are nearly submerged in the liquid.
Braise the Short Ribs: Cover the dutch oven with its lid and transfer it to the preheated oven. Braise the ribs at 300°F for 3 hours or until the meat is meltingly tender and falling off the bone.
Adjust Braising Liquid: Carefully remove the pot from the oven and transfer the ribs to a clean plate. Skim excess fat from the surface of the braising liquid. Place the pot back on the stovetop over medium-high heat and simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 10-15 minutes. Return the ribs to the sauce and spoon the luscious gravy over them to coat.
Serve: Serve the miso ginger braised short ribs immediately. They are delicious spooned over creamy mashed potatoes with extra braising gravy poured over the top. Enjoy your warm, comforting meal!

Notes

Resting the ribs at room temperature before browning helps achieve even cooking and a better crust.
If Shaoxing wine is unavailable, dry sherry or a dry white wine will work as a substitute.
Use a large dutch oven or any heavy, oven-safe deep pot with a lid for even braising.
Skimming fat from the braising liquid results in a clearer, less greasy sauce.
This dish pairs wonderfully with creamy mashed potatoes, polenta, or steamed rice to soak up the flavorful gravy.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: short ribs, miso, ginger, braised short ribs, beef ribs, Asian braise, comfort food, beef stew, savory, slow-cooked meat