This post may contain affiliate links. Please read our disclosure policy.
This Asian-inspired miso maple boneless short ribs recipe combines miso, gochujang, and maple glaze for tender, fall-apart short ribs with rich umami flavor.
Back in my restaurant days, braised short ribs felt like the enemy – once we ran out, you couldn’t just whip up a new batch mid-service. But as a home chef, I’ve completely fallen in love with them. The slow simmer, the aroma, the way the sauce turns silky – this tender, fall-apart braised short ribs recipe is the ultimate dinner for cozy nights in.
Why You’ll Fall For These Miso Maple Short Ribs
First off, your house is going to smell incredible all day – by the time dinner hits, everyone will be hovering around the kitchen. That first bite is rich, savory, and umami-packed with gochujang short ribs that have braised all day until they fall apart – how could you not fall for this miso maple short ribs recipe?
Table of Contents
Prep Your Ingredients: Miso Maple Short Ribs
Short Ribs
Boneless Short Ribs | Kosher Salt | At least 1 hour but up to 12 (recommended): Salt the short ribs with ½ tsp kosher salt per pound. This simple dry brine seasons the meat, tenderizes it and helps it sear beautifully later.
Aromatics
Onion | Green Onion | Garlic | Ginger | These are your flavor builders. Rough chop them – you don’t have to be precise. They’ll soften and melt into the sauce as it braises.
Miso Maple Sauce
Gochujang | Miso | Maple | Mirin | Rice vinegar | Peppercorn | Mix this together and simmer your short ribs in this miso maple glaze all day!
The Braise
Beef Bone Broth | The liquid gold that ties it all together. You can also use stock. It carries so much flavor into the short ribs as they cook low and slow.
Leek Matchsticks
Leeks | Oil | Trim off the root end and the dark green tops. Peel away any loose outer layers. Slice the leek in half lengthwise. Lay each half flat-side down on the cutting board and slice into thin matchstick pieces. Rinse the sliced leeks in a bowl of cold water to remove all dirt. Drain and dry well. Fry them until golden brown.
Finishing Touches
Potato Purée | Crispy Leeks | Chives | Serve your miso maple short ribs over a creamy potato purée, top with crispy leeks, extra sauce, and fresh chives.
Substitutions and Variations
Ingredient Swap
- Short Ribs: Boneless are my favorite here, but bone-in works beautifully too. Just add 30 minutes to the braise for that extra fall-apart texture. You can even try beef chuck if short ribs aren’t available – the flavor still runs deep.
- Gochujang: This is a very popular ingredient in gochujang Korean short ribs and it’s amazing in this recipe too so I wouldn’t skip it. You can mix chili paste, soy sauce and sugar and use that instead.
- Miso: I like red miso for its intensity, but white miso will give you a slightly lighter, sweeter result. Both work – it just depends how bold you want your sauce.
- Maple Syrup: You can swap this for honey if that’s what you have on hand.
- Beef Broth: Chicken stock or even vegetable broth will do in a pinch, though beef brings the deepest flavor.
Flavor Twist: Similar Boneless Short Ribs Recipes
- Braised Beef Short Ribs with Polenta → This recipe is braised in a savory red wine reduction sauce and served along side creamy cheesy polenta.
- White Wind Braised Short Ribs and Labneh Potato Puree → These short ribs have a rich, velvety sauce balanced with bright citrus, herbal notes, and a touch of spice that keeps every bite interesting.
- Miso Red Wind Short Ribs → The bone marrow and red wine create a velvety base, while miso, tomato paste, and chile ancho add warmth, sweetness, and a slow, lingering spice.
The Perfect Pairings
London Mule – A cinnamon, vanilla cocktail would pair nicely with these Asian-inspired short rib flavors!
Potato Purée – The French really know what they’re doing when it comes to potatoes! These are so creamy and flavorful. A must-have with these miso maple short ribs so it can soak up all that sauce!
Arugula Fennel Salad – Every dish needs a fresh salad and this is my go-to! It has the most amazing honey dijon dressing!
Salted Pecan Pie – This pie has a nutty crust and a dulce de leche caramel topping that pairs amazingly with the buttery pecans.
Miso Maple Short Ribs: Questions Answered
Yes! This braised short ribs recipe actually tastes even better the next day!
This recipe uses boneless short ribs, which cook evenly and get fork-tender without the extra step of trimming around bones. They’re rich, meaty, and perfect for soaking up that miso maple glaze.
The same way you cooked them, low and slow. Add a few tablespoons of bone broth or water to loosen the sauce, then warm the short ribs in a covered pan over medium-low heat until heated through, about 10–15 minutes. You can also reheat them in the oven at 325°F for 20–25 minute, covered with foil.
I used my All-Clad D3 7 quart.
Chef Nadia’s Tip
Don’t rush the sear. You want deep, even caramelization — that’s where the flavor starts. Let each side get golden before turning.
Miso Maple Short Ribs | Gochujang + Miso Glaze
Equipment
- wire rack with baking sheet
- Braising Pan, I used All-Clad 7-quart
- tongs
- large mesh strainer
- pan
Ingredients
- 3-4 lb boneless short rib
- kosher salt, ½ tsp per pound
- 1 onion, chopped
- 1 bunch green onions, rough chop
- 5 garlic cloves, peeled
- 1 ½ inch ginger, rough chop
- 3 tbsp gochujang
- ⅓ cup red miso
- 1 tbsp peppercorns
- ⅓ cup maple
- ⅓ cup mirin
- ⅓ cup rice vinegar
- 4 cups beef bone broth or stock
- 1 ½ tbsp corn starch
- 1 leek, cleaned and sliced into thin matchsticks
- oil, for frying
- potato puree, for serving
- chives, chopped, for topping
Instructions
- Dry Brine the Beef – Generously season the short ribs with kosher salt. Pace on a wire rack under a baking sheet and refrigerate uncovered for at least 1 hour and up to 12 hours (recommended). Remove from the fridge 30 minutes before cooking to come to room temperature.3-4 lb boneless short rib, kosher salt
- Preheat your oven to 375°F.
- Sear the Short Ribs – Preheat a heavy braising pan over medium heat for 5 minutes. Add a drizzle of oil and sear the short ribs on all sides until deeply golden brown. Remove and set aside.oil
- Build the Braising Base – In the same pan, add onion, green onion, garlic, and ginger. Sauté over medium heat until golden and fragrant, about 7–8 minutes. Stir in the gochujang, miso, peppercorns, maple syrup, mirin, and rice vinegar. Cook for 2 minutes more minutes.1 onion, 1 bunch green onions, 5 garlic cloves, 1 ½ inch ginger, 3 tbsp gochujang, ⅓ cup red miso, 1 tbsp peppercorns, ⅓ cup maple, ⅓ cup rice vinegar, ⅓ cup mirin
- Braise – Return the seared short ribs to the pan and pour in the beef broth. Bring to a simmer, cover, and bake at 375°F for 30 minutes. Reduce heat to 325°F and continue braising for 2 hours, or until the beef is fork-tender.4 cups beef bone broth or stock
- Make the Sauce – Remove the beef from the pan. Strain the braising liquid, pressing the vegetables to extract as much flavor as possible.Pour the liquid into a saucepan and bring to a gentle simmer. Whisk the cornstarch with a bit of the hot broth to make a slurry, then slowly stir it into the sauce until it thickens to your liking.1 ½ tbsp corn starch
- Crisp the Leeks – In a separate pan, heat olive oil and fry the leek matchsticks until lightly golden. Drain on paper towels and season with a pinch of salt.oil, 1 leek
- Assemble and Serve – Warm the short ribs in the thickened sauce. Serve over creamy potato purée, topped with crispy leeks, extra sauce, and a sprinkle of fresh chives.potato puree, chives
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
