Fusion Kitchen · Dinner
Miso Caramel Braised Short Rib
A French-Japanese fusion braise, bone-in short rib slow-cooked in a structural liquid of red miso, sake, brown sugar, and beef stock until the sweet and savoury depth become inseparable, finished with brown butter and sesame.
$$$
20 minsPrep
3 hrsCook
3 hrs 20 minsTotal
MediumLevel
Nutrition per serving
715Calories
42gProtein
38gFat
52gCarbs
8gSugar
2gFiber
840mgSodium
95mgChol
Goes well with
Cabernet Franc, Chinon, Loire ValleyCabernet Franc, Chinon, Loire Valley — A...
local
Hakkaisan Junmai SakeHakkaisan Junmai Sake — A clean, smooth...
international
Instructions
1
Prep
Pat 900g bone-in short ribs completely dry. Season all over with 1 tsp salt and 0.5 tsp cracked pepper. Whisk together 3 tbsp red miso, 120ml sake, 2.5 tbsp brown sugar, 2 tbsp soy sauce, and 400ml beef stock until miso dissolves fully. Smash 3 garlic cloves and slice 15g fresh ginger.
2
Sear
Heat 1.5 tbsp oil in an ovenproof casserole over high heat until smoking. Sear short ribs 3 to 4 minutes per side until deeply browned on all surfaces. Remove and set aside. Preheat oven to 160°C.
3
Build
Reduce heat to medium. Add garlic and ginger to the casserole, stir 30 seconds until fragrant. Pour in miso-sake braise liquid. Return short ribs bone-side down so liquid reaches two-thirds up the meat. Bring to a simmer.
4
Braise
Cover casserole tightly with a lid. Transfer to the oven and braise 2 hours 30 minutes to 3 hours until meat is completely tender and pulls away from bone. Remove ribs carefully and set aside.
5
Reduce
Skim excess fat from braising liquid. Simmer uncovered over medium-high heat 5 to 8 minutes until reduced and glossy. While sauce reduces, melt 30g butter in a small pan over medium heat, swirling constantly 3 to 4 minutes until deep golden and nutty-smelling.
6
Finish and plate
Place short ribs on serving plates. Spoon reduced braise sauce over the ribs. Drizzle brown butter across the top. Scatter 1 tbsp toasted sesame seeds and 2 sliced spring onions. Serve with 360 to 440g steamed jasmine rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 900g (31.7 oz) bone-in beef short ribs
- 1.5 tbsp neutral oil
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 3 tbsp red miso paste
- 120ml (1/2 cup) sake
- 2.5 tbsp soft brown sugar
- 400ml (1 2/3 cup) beef stock
- 2 tbsp soy sauce
- 3 garlic cloves
- 1 thumb fresh ginger
- 30g (1 oz) unsalted butter
- 1 tbsp sesame seeds
- 2 scallions
- 360g (12.7 oz) jasmine rice