Miso Short Ribs

One pot meal. Video on IG: https://www.instagram.com/reel/DIOvLuyg6J-/?igsh=NjZiM2M3MzIxNA%3D%3D

Ingredients

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

• Salt & pepper to taste

• Neutral oil for searing

• 1/3 cup miso paste

• 1/4 cup tamari or soy sauce

• 1/3 cup honey

• 2 tbsp rice vinegar

• 3/4 cup 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)

Instructions:

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

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

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

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

5. 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.

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

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