Maple Miso Glazed Short Ribs
Slow-braised short ribs with red miso, maple, and gochujang, served over smooth potato purée with a rich braising sauce, crispy leeks, and fresh chives.
Equipment
- baking sheet with wire rack
- heavy oven-safe braising pan with lid
- tongs
- fine mesh strainer
- large saucepan
- small bowl
- whisk
- frying pan,
- slotted spoon
- paper towels
Ingredients
Dry Brine
- 3–4 lb boneless beef short ribs
- kosher salt ½ tsp per pound of beef (1½–2 tsp total)
Sear and Braise
- oil a drizzle for searing
- 1 onion chopped
- 1 bunch green onions roughly chopped
- 5 garlic cloves peeled
- 1½ inch piece ginger peeled and roughly chopped
- ⅓ cup red miso
- 3 tbsp gochujang
- 1 tbsp black peppercorns
- ⅓ cup maple syrup
- ⅓ cup mirin
- ⅓ cup rice vinegar
- 4 cups beef bone broth or stock
Sauce
- 1½ tbsp cornstarch
- cold water enough to make a smooth slurry
Crispy Leeks
- 1 leek cleaned, thoroughly dried, and sliced into thin matchsticks
- olive oil for frying
- salt a pinch
Serving
- potato purée
- chives chopped
Instructions
- Dry Brine: Sprinkle the short ribs evenly with the kosher salt. Place on a wire rack set over a baking sheet and refrigerate uncovered for 1–12 hours. Remove from the refrigerator 30 minutes before searing.3–4 lb boneless beef short ribs, kosher salt
- Sear the Short Ribs: Preheat oven to 375°F (190°C). Pat the short ribs dry. Preheat a heavy oven-safe braising pan over medium heat for 5 minutes. Add a drizzle of oil and sear the ribs until deeply golden on all sides, working in batches as needed. Transfer to a plate.oil
- Prepare the Braising Base: Add the onion, green onions, garlic, and ginger to the same pan. Sauté over medium heat until golden, about 7–8 minutes. Stir in the miso, gochujang, black peppercorns, maple syrup, mirin, and rice vinegar. Cook for 2 minutes.1 onion, 1 bunch green onions, 5 garlic cloves, 1½ inch piece ginger, ⅓ cup red miso, 3 tbsp gochujang, 1 tbsp black peppercorns, ⅓ cup maple syrup, ⅓ cup mirin, ⅓ cup rice vinegar
- Braise: Return the meat and accumulated juices to the pan. Add the beef broth and bring to a simmer. Cover and bake at 375°F (190°C) for 30 minutes. Reduce oven temperature to 325°F (165°C) and continue braising, covered, for about 2 hours, or until very tender. Verify an internal temperature of at least 145°F (63°C), continuing to cook until fork-tender.4 cups beef bone broth or stock
- Finish the Sauce: Remove the beef and keep warm, allowing at least 3 minutes of rest before serving. Strain the braising liquid into a large saucepan, pressing the vegetables to extract the liquid. Discard the solids and skim excess surface fat. Bring to a simmer. Whisk the cornstarch with enough cold water to make a smooth slurry. Whisk into the sauce a little at a time, bringing briefly to a boil between additions, until the desired thickness is reached.1½ tbsp cornstarch, cold water
- Fry the Leeks: Add the leek matchsticks and enough olive oil to coat them to a frying pan. Fry over medium heat until lightly golden and crisp. Remove with a slotted spoon, drain on paper towels, and season with a pinch of salt.1 leek, olive oil, salt
- Assemble and Serve: Add the beef to the thickened sauce and warm through gently. Serve over potato purée with additional sauce, crispy leeks, and chopped chives.potato purée, chives
Notes
Make Ahead: Braise the short ribs up to 1 day ahead. Cool and refrigerate promptly in the braising liquid. Add 1 extra cup beef bone broth or stock and reheat gently, covered, in the oven until the beef reaches 165°F (74°C). Strain the braising liquid and finish the sauce on the day of serving. Fry the leeks the morning of serving.
Nutrition
Calories: 180kcal, Carbohydrates: 32g, Protein: 9g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 0.3mg, Sodium: 1521mg, Potassium: 210mg, Fiber: 2g, Sugar: 17g, Vitamin A: 348IU, Vitamin C: 6mg, Calcium: 60mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.