Miso Honey Short Ribs
Miso Honey Short Ribs
Ingredients
For the Miso Honey Short Ribs
- 4 bone-in beef short ribs
- 1 tablespoon salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 1 orange peels, from 1 orange
- 1 yellow onion, chopped
- 3 green onions, cut into 2-inch pieces
- 2 inches fresh ginger, sliced
- 6 garlic cloves, whole
- 1/2 cup sake
- 2 tablespoons red miso paste
- 4 cups beef stock
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water, for slurry
For the Joel Robuchon Mashed Potatoes
- 2 pounds yellow potatoes, such as Yukon Gold, peeled
- 1 cup unsalted butter, 2 sticks, cut into pieces
- 1 tablespoon salt, or to taste
For the Crispy Leek Topping
- 1 leek, white and light green parts only, thinly sliced
- 2 cups vegetable oil, for frying
For Garnish
- 1/4 cup fresh chives, chopped
Instructions
- 1
Generously season the beef short ribs on all sides with salt and black pepper.
⏱️ 5 min
- 2
In a large Dutch oven or heavy-bottomed pot, place the orange peels. Heat the pot over medium-high heat. Once hot, add the seasoned short ribs and sear them on all sides until deeply browned, about 3-4 minutes per side. Remove the seared short ribs from the pot and set them aside.
⏱️ 15 min
- 3
In the same pot with the rendered fat, add the chopped yellow onion. Sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the 2-inch pieces of green onions, sliced ginger, and whole garlic cloves to the pot. Sauté briefly with the onions for 2 minutes, until fragrant.
⏱️ 2 min
- 5
Pour the sake into the pot to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon or spatula.
⏱️ 3 min
- 6
Stir in the red miso paste until it dissolves into the liquid. Pour in the beef stock and add the soy sauce. Stir to combine.
⏱️ 2 min
- 7
Carefully place the seared short ribs back into the pot, ensuring they are mostly submerged in the braising liquid. Cut a circle of parchment paper slightly smaller than the pot's diameter and place it directly on top of the liquid (this is called a cartouche). Cover the pot with its lid.
⏱️ 3 min
- 8
Reduce the heat to low and simmer for 3 hours, or until the short ribs are fork-tender.
⏱️ 180 min
- 9
While the short ribs are braising, prepare the Joel Robuchon Mashed Potatoes. Place the peeled potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce heat to medium and cook until the potatoes are fork-tender, about 20-25 minutes.
⏱️ 25 min
- 10
Drain the cooked potatoes thoroughly. Return them to the pot and mash them until smooth. Add the butter pieces and salt. Continue mashing and mixing until the potatoes are incredibly creamy and smooth. Keep warm.
⏱️ 10 min
- 11
Prepare the Crispy Leek Topping. Heat the vegetable oil in a small saucepan over medium-high heat until it reaches 350°F (175°C). Carefully add the thinly sliced leeks and fry until they are crispy and golden brown, about 2-3 minutes. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 10 min•🌡️ 350
- 12
Remove the crispy leeks from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Season lightly with salt.
⏱️ 2 min
- 13
Once the short ribs have finished braising, carefully remove them from the pot and set them aside. Strain the braising liquid into a separate saucepan, discarding the cooked aromatics (onions, ginger, orange peels, green onions, garlic).
⏱️ 5 min
- 14
Heat the strained braising liquid over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually whisk the cornstarch slurry into the simmering sauce until it reaches a desired thickened consistency.
⏱️ 5 min
- 15
To plate, spoon a generous mound of the Joel Robuchon Mashed Potatoes onto a plate, creating a slight well in the center. Place a braised short rib in the center of the mashed potato well.
⏱️ 2 min
- 16
Ladle a generous amount of the thickened braising sauce over the short rib and surrounding potatoes. Sprinkle with chopped chives and top with the crispy fried leeks.
⏱️ 2 min
- 17
Serve immediately and enjoy your Miso Honey Short Ribs!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Honey Short Ribs
For the Miso Honey Short Ribs
- 4 bone-in beef short ribs
- 1 tablespoon salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 1 orange peels, from 1 orange
- 1 yellow onion, chopped
- 3 green onions, cut into 2-inch pieces
- 2 inches fresh ginger, sliced
- 6 garlic cloves, whole
- 1/2 cup sake
- 2 tablespoons red miso paste
- 4 cups beef stock
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water, for slurry
For the Joel Robuchon Mashed Potatoes
- 2 pounds yellow potatoes, such as Yukon Gold, peeled
- 1 cup unsalted butter, 2 sticks, cut into pieces
- 1 tablespoon salt, or to taste
For the Crispy Leek Topping
- 1 leek, white and light green parts only, thinly sliced
- 2 cups vegetable oil, for frying
For Garnish
- 1/4 cup fresh chives, chopped
Instructions
- 1
Generously season the beef short ribs on all sides with salt and black pepper.
⏱️ 5 min - 2
In a large Dutch oven or heavy-bottomed pot, place the orange peels. Heat the pot over medium-high heat. Once hot, add the seasoned short ribs and sear them on all sides until deeply browned, about 3-4 minutes per side. Remove the seared short ribs from the pot and set them aside.
⏱️ 15 min - 3
In the same pot with the rendered fat, add the chopped yellow onion. Sauté until softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the 2-inch pieces of green onions, sliced ginger, and whole garlic cloves to the pot. Sauté briefly with the onions for 2 minutes, until fragrant.
⏱️ 2 min - 5
Pour the sake into the pot to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon or spatula.
⏱️ 3 min - 6
Stir in the red miso paste until it dissolves into the liquid. Pour in the beef stock and add the soy sauce. Stir to combine.
⏱️ 2 min - 7
Carefully place the seared short ribs back into the pot, ensuring they are mostly submerged in the braising liquid. Cut a circle of parchment paper slightly smaller than the pot's diameter and place it directly on top of the liquid (this is called a cartouche). Cover the pot with its lid.
⏱️ 3 min - 8
Reduce the heat to low and simmer for 3 hours, or until the short ribs are fork-tender.
⏱️ 180 min - 9
While the short ribs are braising, prepare the Joel Robuchon Mashed Potatoes. Place the peeled potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce heat to medium and cook until the potatoes are fork-tender, about 20-25 minutes.
⏱️ 25 min - 10
Drain the cooked potatoes thoroughly. Return them to the pot and mash them until smooth. Add the butter pieces and salt. Continue mashing and mixing until the potatoes are incredibly creamy and smooth. Keep warm.
⏱️ 10 min - 11
Prepare the Crispy Leek Topping. Heat the vegetable oil in a small saucepan over medium-high heat until it reaches 350°F (175°C). Carefully add the thinly sliced leeks and fry until they are crispy and golden brown, about 2-3 minutes. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 10 min•🌡️ 350 - 12
Remove the crispy leeks from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Season lightly with salt.
⏱️ 2 min - 13
Once the short ribs have finished braising, carefully remove them from the pot and set them aside. Strain the braising liquid into a separate saucepan, discarding the cooked aromatics (onions, ginger, orange peels, green onions, garlic).
⏱️ 5 min - 14
Heat the strained braising liquid over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually whisk the cornstarch slurry into the simmering sauce until it reaches a desired thickened consistency.
⏱️ 5 min - 15
To plate, spoon a generous mound of the Joel Robuchon Mashed Potatoes onto a plate, creating a slight well in the center. Place a braised short rib in the center of the mashed potato well.
⏱️ 2 min - 16
Ladle a generous amount of the thickened braising sauce over the short rib and surrounding potatoes. Sprinkle with chopped chives and top with the crispy fried leeks.
⏱️ 2 min - 17
Serve immediately and enjoy your Miso Honey Short Ribs!
⏱️ 1 min