This month we are in the midst of christmas prep madness, funnakkah and universal new years eve celebrations. Talk about cramming it all in. What da ell man. No wonder why end of January and pretty much all of February is severely depressing. Unless you live somewhere warm. You win. But the middle of the country – especially if we are only plagued with the dreaded ice storms (aka road suicide)- is absolute poo. There is nothing to do outdoors, or there is no drive to be outdoors because without any snow and only break-ya-hip coated sidewalks, what is the point?
Now there’s a large dose of negativity for ya!
But guys, there is HOPE for the hopeless 😉 Because, well, technology is amazing. We can take up new hobbies indoors and teach ourselves something via youtube. That’s pretty cool. You can subscribe to my website and learn how to use artificial light during the winter time since we are pretty much robbed of all day light and take photos in the evening. Especially if your’e by yourself. That’s how this blog started anyways. You can learn how to COOK. Or learn how to make new foods. That is SUPER exciting.
And you can also make these Miso Braised Short Ribs with Pear because it’s incredibly comforting, tasty and you can make them NOW for the holidays, and continue to make them all winter long, like myself. I am a big supporter of short ribs all winter long because they’re sooooooooo easy. Like for reals. Also my first at home date with my P-diddily I made braised short ribs over risotto. And I messed up and didn’t remove all the parmesan rinds and I ended up feeding him wax and he didn’t tell me. Instead he kindly asked what all was in it the next like week and then we both came to the conclusion that I tried to kill him. Or something like that. Maybe less extreme, but knowing us, it was probably way more graphic and extreme.
Anyways. You can serve this over anything, like risotto or roasted potatoes or mashed potatoes or no potatoes. Polenta. Pasta (my fav). Nothing. Just a straight up meat bowl with a big ol’ glass of wine.
Bone in is the way to go for flavor and fanciness. But you can do bone out.
Ask the butcher to trim some of the hard fat off if you’re feeling super lazy, I do. It’s okay, they know how to do this and can probably make less of a mess and do it ten thousand times more quickly. They’re trained professionals.
I used ghee for my fat, because I’m clearly obsessed but you can use regular butter or almost any fat for browning. if you have some bacon fat i highly recommend that.
Pears. Add them at the very end. With leftovers it’s fine, because leftovers anything goes – but the pears are at their best texture if you add them 15- 20 minutes before they’re done.
Also. If you want to make these a day ahead you’ll be able to remove the fat much easier. (Because when you place in the fridge, science happens, and fat floats to the top and hardens) If you’re going this route wait to add the pears when you reheat.
Miso Paste. You can get this at an international store in the refrigerated section most likely. Or at a regular grocer just ask them. Most likely they’ll have it. Because it’s delicious.
- Serves: 4
- Serving size: 1 short rib
- Calories: 483
- Fat: 30.9g
- Carbohydrates: 16.6g
- Fiber: 3.5g
- Protein: 30g
- 2 tbsp ghee
- 2 tbsp Kosher Salt
- 2 tbsp Coarse black pepper
- 3 lb bone in short ribs
- 2 heads of garlic (about 10-12 garlic cloves, whole)
- 6 shallots, quartered
- 1 cup red wine
- 24 oz beef stock (lower sodium)
- 3 tbsp miso paste
- 2 tsp garlic powder
- ¼ tsp white pepper
- ¼ tsp ground cinnamon
- ½ tsp ground ginger
- 4 fresh Marjoram Sprigs
- 2 pears, sliced into ¼" slices
- Remove short ribs from fridge and generously sprinkle kosher salt & black pepper over every side, pat with hand and then allow to rest for about 15 minutes.
- In a large oven proof dutch or heavy bottom pot add your ghee and bring heat up to medium high over stove top.
- Next once ghee is melted and has begun to heat up (give it about 2 minutes) add your short ribs and brown on every side, about 45 seconds/side.
- Remove short ribs and set aside.
- Next add your shallots and garlic, saute for about 2 minutes.
- Next add your wine and after about 20 seconds, using a wooden spoon, scrape bottom of pan (this will help remove any browning that was left from short ribs and help bring more flavor into broth).
- Add your stock and bring to a low boil
- Add miso paste, garlic powder, white pepper, cinnamon and ground ginger. Stir.
- Add your short ribs and fresh marjoram sprigs.
- Turn off heat and place covered into oven for about 2.5 hours, turning ribs halfway through.
- When ribs are basically done, add your pear slices 20 minutes before you are ready to serve.
- Continue to cook for about 20 minutes, remove from oven and serve over arugula, potatoes, polenta, with a pasta, however you desire.