GInger Miso Braised Short Ribs

• servings: 4 servings
• active time: 10 minutes
• total time: 4 hours 10 minutes

Ingredients

3½ pounds bone-in short ribs, (about 4 short ribs)

Kosher salt, (as needed)

Freshly ground black pepper, (as needed)

2 tablespoons all-purpose flour

2 tablespoons vegetable oil

3 medium shallots, (diced)

2 inch piece ginger, (peeled and cut into strips)

¼ cup white miso paste

⅓ cup soy sauce

⅓ cup packed dark brown sugar

4 cups beef stock

1 head garlic, (top ¼” sliced off the top)

1 teaspoon toasted white sesame seeds

2 medium green onions, (thinly sliced)

Directions

Heat oven to 325ºF (170ºC). Season the short ribs all over with salt and pepper then dust with flour. Heat a 7-quart Dutch oven over medium-high heat, add the oil and heat through.

Working in batches if needed, as to not overcrowd the pan, sear the ribs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining ribs.

Return the pot to medium heat and add the shallots and ginger, sautéing until the shallots are tender, about 5 minutes. Stir in the miso paste followed by the soy sauce, brown sugar and beef stock.

Return the short ribs to the pot with the garlic and bring to a boil over medium heat. Cover the Dutch oven and move it to the oven and cook, turning the ribs half way through cooking, until the meat is fork tender, about 3 to 3½ hours.

Serve the short ribs over crispy rice with greens. Ladle the additional sauce over the top of the short ribs, then garnish with sesame seeds and green onions then serve.

Nutrition

• Calories: 1216 kcal
• Total Fat: 59 g
• Saturated Fat: 24 g
• Unsaturated Fat: 29 g
• Trans Fat: 0.04 g
• Cholesterol: 195 mg
• Sodium: 63431 mg
• Total Carbohydrate: 72 g
• Dietary Fiber: 2 g
• Total Sugars: 60 g
• Protein: 98 g