One Pot Miso Ginger Short Ribs

• total time: 3 hours 2 minutes

Ingredients

2–3 lbs boneless short ribs (or chuck roast)

Salt & pepper to taste

Neutral oil for searing

1/4 cup miso paste

1/3 cup tamari or soy sauce

1/3 cup honey

2 tbsp rice vinegar

200 ml sake (or dry white wine / broth)

3 cloves garlic, crushed

2–3 tbsp fresh ginger, grated

4 scallions, sliced

2–4 cups low-sodium beef stock (just enough to cover meat)

Optional: cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)

Directions

Sear the Meat – Season short ribs with salt and pepper. Sear in oil on all sides until well browned. Remove and set aside.

Sauté Aromatics – In the same pot, cook garlic, ginger, and scallions for 2–3 minutes until fragrant.

Deglaze – Add sake and scrape up the browned bits from the bottom.

Build the Sauce – Stir in miso, tamari, honey, and rice vinegar. Mix well.

Braise – Return the short ribs to the pot. Pour in enough beef stock (2–4 cups) to just cover the meat. Cover and braise in a 325°F oven for about 3 hours, until fork-tender.

Finish – Optional: Remove meat and reduce the sauce on the stove. Add cornstarch slurry to thicken, if desired. Return meat and coat with sauce.

Serve – Over mashed potatoes, rice, or noodles. Garnish with extra scallions or sesame seeds if you like.