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This maple miso glazed short ribs recipe is an Asian-inspired fusion. These boneless short ribs are slow-braised in a savory blend of red miso, maple, and gochujang. The tender, fall-apart beef is finished in a savory umami-forward sweet glaze and topped with crispy fried leeks.
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The Best Braised Miso Short Ribs for Entertaining
When I worked in the restaurant, my short ribs were a constant favorite. The catch was that once we sold out, we couldn’t just whip up a new batch mid-service because there is no rushing the braise. At home, that slow, hands-off time is exactly why this recipe works. It is the secret weapon when hosting a meal because you finish the messy searing and sautéing hours before anyone arrives. By the time your guests walk in, the kitchen is cleaned up, the entire house smells amazing, and the oven is the only one working.
Now let’s talk about the taste. The red miso and gochujang provide a savory umami flavor, balanced by just a hint of maple and mirin. You get fork-tender beef coating in the amazing maple miso glaze, topped with the crispy leeks and herby chives. And all of this on top of a potato puree or polenta that just soaks up that amazing sauce. There was a reason why we would sell out of this all the time.
Ingredient Swaps
- 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.
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Similar 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 Wine 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.
How to Serve
Start with a London mule, the cocktail’s cinnamon and vanilla notes complement the dishes coming up. Follow with a crisp arugula fennel salad tossed in a honey dijon dressing as a bright starter. For the main course, serve the short ribs and glossy glaze spooned directly over a smooth, creamy potato purée or polenta to absorb the savory miso sauce. Finish the menu with a salted pecan pie. It has a nutty crust and dulce de leche caramel topping for a buttery, sweet ending to your savory meal.
Nadia’s Tips
- Maximizing the Sear: Even after a dry brine, surface moisture can pool. Pat the beef completely dry with a paper towel immediately before placing it in the pan. A perfectly dry surface guarantees immediate Maillard browning for a thick crust, preventing the meat from steaming in its own juices.
- Frying the Leeks: Leeks contain natural sugars that burn rapidly. Fry them over medium heat and remove them from the oil while they are still pale blonde. Residual heat will carry over, darkening and crisping them as they drain on the paper towels.
Miso Glazed Short Rib FAQ
Yes. These miso glazed short ribs develop deeper flavor when stored overnight. Strain the braising liquid, return the beef to the strained liquid, and refrigerate. The next day, remove the hardened surface fat before reheating the meat and adding the cornstarch slurry to finish the sauce.
Gochujang provides a specific fermented heat that is difficult to replicate. If necessary, mix equal parts sriracha and additional red miso paste. The final dish will still be delicious but will lack the exact depth of the traditional Korean ingredient.
While you can salt the meat immediately before cooking, a dry brine is strongly recommended. Salting in advance removes excess surface moisture and seasons the meat thoroughly. This guarantees a great sear which makes all the difference.
Bone-in cuts work perfectly for this method. They may require an additional 30 to 45 minutes in the oven to become fully fork-tender. Make sure that the braising pan is wide enough to hold the bone-in pieces in a single layer.
Keep the meat and sauce together in an airtight container in the refrigerator for up to four days. Reheat gently in a covered pan on the stovetop over low heat. Add a small splash of water or beef stock if the sauce becomes too thick while warming.
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Equipment
- wire rack with baking sheet
- Braising Pan, I used All-Clad 7-quart
- tongs
- chef’s knife
- large find mesh strainer
- pan
Ingredients
Dry Brine
- 3-4 lb boneless short rib
- kosher salt, ½ tsp per pound
Braising Sauce
- 1 onion, rough chop
- 1 bunch green onions, rough chop
- 5 garlic cloves, peeled
- 1 ½ inch ginger, peeled and rough chop
- ⅓ cup red miso
- 3 tbsp gochujang
- 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, for slurry
Toppings
- 1 leek, cleaned and sliced into thin matchsticks
- oil, for frying
- chives, chopped, for topping
Instructions
Dry Brine (1 to 12 hrs)
- Sprinkle the short ribs generously with kosher salt. Place on baking sheet with a wire rack and refrigerate uncovered for at least 1 hour and up to 12 hours (recommended). Remove from the fridge 30 minutes before searing so it can come to room temperature.3-4 lb boneless short rib, kosher salt
Sear and Braise (3 hrs)
- Sear the Short Ribs: Preheat your oven to 375°F. Place a heave heavy braising pan on your stove and preheat for about 5 minutes on medium-high. Add a drizzle of oil and sear the short ribs on all sides until deeply golden brown. Remove from pan.oil
- Prepare 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 miso, gochujang, 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 for 30 minutes. Reduce heat to 325°F (165°C) and continue braising for 2 hours, or until the beef is fork-tender.4 cups beef bone broth or stock
Sauce and Assembly (20 mins)
- Crispy 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
- Make the Sauce: Remove the beef from the pan. Strain the braising liquid into a saucepan, pressing the vegetables to extract all liquid. Bring to a gentle simmer. Whisk the cornstarch with a small amount of hot broth to create a slurry. Add the slurry into the sauce and simmer until thickened.1 ½ tbsp corn starch
- Assemble and Serve: Add the short ribs back into the sauce and warm. Serve over creamy potato puree or polenta. Spoon on extra sauce and top with fresh chives and crispy leeks.chives
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think I can make this with brisket (miso maple short ribs with gouching sauce]
Hey Adrienne, Yes! The flavors would be great with that cut of meat. Brisket does cook differently than short ribs though. It dries out much easier. Make sure you adjust the oven temperature. Lower and slower is better for brisket. I would also flip it halfway through and make sure you are basting it with the sauce every once in a while. You’re looking for an internal temp around 200°F in the thickest part so it’s fall apart tender. Btw, you inspired me now, so expect a brisket recipe soon!
What red miso brand do you use?