Honey Miso Short Ribs
Honey Miso Short Ribs
Ingredients
For the Short Ribs
- 2 pounds boneless beef short ribs
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons algae cooking oil
For the Braising Liquid
- 2 inches fresh ginger, sliced
- 3 garlic cloves, peeled and crushed
- 3 green onions, white and light green parts, chopped
- 1/2 cup white wine
- 1/4 cup miso paste
- 2/3 cup honey
- 1/3 cup dark soy sauce
- 3/4 cup sake
- 1 star anise
- 8 cups beef stock
For Thickening the Sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 4 cups mashed potatoes, creamy
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Pat the boneless beef short ribs dry with paper towels. Season generously with salt and black pepper on all sides. Place them on a wire rack while you prepare the pot.
⏱️ 5 min
- 2
Heat the algae cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully add the seasoned short ribs to the hot oil, searing on all sides until a deep brown crust forms, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared ribs and set aside.
⏱️ 15 min
- 3
Drain any excess fat from the pot, leaving about 1 tablespoon of rendered fat and the flavorful fond at the bottom. Add the sliced ginger and crushed garlic cloves to the pot and sauté for 1 minute until fragrant. Add the chopped white and light green parts of the green onions and cook for another 2 minutes, stirring occasionally, until softened.
⏱️ 5 min
- 4
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Cook for 1 minute until the wine has mostly evaporated. Stir in the miso paste, honey, dark soy sauce, and sake. Add the star anise. Whisk the mixture until the miso paste is fully dissolved and the ingredients are well combined.
⏱️ 5 min
- 5
Return the seared short ribs to the pot. Pour in the beef stock until the ribs are mostly submerged. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 2 1/2 to 3 hours, or until the short ribs are fall-apart tender.
⏱️ 180 min
- 6
Carefully remove the tender short ribs from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a separate saucepan, discarding the cooked aromatics and star anise.
⏱️ 5 min
- 7
Bring the strained braising liquid to a simmer 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 thickens to a glossy, rich consistency. Continue to simmer for 1-2 minutes to cook out the cornstarch taste.
⏱️ 5 min
- 8
Return the cooked short ribs to the thickened honey miso sauce to warm through and get fully coated.
⏱️ 5 min
- 9
To serve, spoon a generous portion of creamy mashed potatoes onto each plate. Place a honey miso short rib on top of the potatoes. Spoon the rich, glossy honey miso sauce generously over the short rib and mashed potatoes. Garnish with thinly sliced fresh green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Miso Short Ribs
Ingredients
For the Short Ribs
- 2 pounds boneless beef short ribs
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons algae cooking oil
For the Braising Liquid
- 2 inches fresh ginger, sliced
- 3 garlic cloves, peeled and crushed
- 3 green onions, white and light green parts, chopped
- 1/2 cup white wine
- 1/4 cup miso paste
- 2/3 cup honey
- 1/3 cup dark soy sauce
- 3/4 cup sake
- 1 star anise
- 8 cups beef stock
For Thickening the Sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 4 cups mashed potatoes, creamy
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Pat the boneless beef short ribs dry with paper towels. Season generously with salt and black pepper on all sides. Place them on a wire rack while you prepare the pot.
⏱️ 5 min - 2
Heat the algae cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully add the seasoned short ribs to the hot oil, searing on all sides until a deep brown crust forms, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared ribs and set aside.
⏱️ 15 min - 3
Drain any excess fat from the pot, leaving about 1 tablespoon of rendered fat and the flavorful fond at the bottom. Add the sliced ginger and crushed garlic cloves to the pot and sauté for 1 minute until fragrant. Add the chopped white and light green parts of the green onions and cook for another 2 minutes, stirring occasionally, until softened.
⏱️ 5 min - 4
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Cook for 1 minute until the wine has mostly evaporated. Stir in the miso paste, honey, dark soy sauce, and sake. Add the star anise. Whisk the mixture until the miso paste is fully dissolved and the ingredients are well combined.
⏱️ 5 min - 5
Return the seared short ribs to the pot. Pour in the beef stock until the ribs are mostly submerged. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 2 1/2 to 3 hours, or until the short ribs are fall-apart tender.
⏱️ 180 min - 6
Carefully remove the tender short ribs from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a separate saucepan, discarding the cooked aromatics and star anise.
⏱️ 5 min - 7
Bring the strained braising liquid to a simmer 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 thickens to a glossy, rich consistency. Continue to simmer for 1-2 minutes to cook out the cornstarch taste.
⏱️ 5 min - 8
Return the cooked short ribs to the thickened honey miso sauce to warm through and get fully coated.
⏱️ 5 min - 9
To serve, spoon a generous portion of creamy mashed potatoes onto each plate. Place a honey miso short rib on top of the potatoes. Spoon the rich, glossy honey miso sauce generously over the short rib and mashed potatoes. Garnish with thinly sliced fresh green onions.
⏱️ 5 min