Garlic- Miso Braised Short Ribs
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 4 lbs bone-in short ribs
  • kosher salt
  • ⅓ cup yellow miso
  • ¼ cup canola oil
  • ¼ cup soy sauce
  • ¼ cup dark brown sugar
  • ¼ cup mirin
  • 3 heads of garlic, peeled and cloves left whole
  • 1 tbsp black peppercorns, whole
  • 8 cups beef stock
  • 4 cups water
  1. Sprinkle short ribs with salt on all sides and refrigerate for 30 minutes.
  2. In a small bowl, combine next 7 (miso-peppercorns) ingredients and whisk until a paste like consistency forms. Transfer marinade to a 2-gallon zip-close freezer bag and add short ribs; seal bag and carefully turn meat inside of bag to evenly distribute marinade.
  3. Refrigerate ribs for at least 4 hours or overnight.
  4. Preheat oven to 375ºF.
  5. In a Dutch oven or deep cast-iron skillet with a lid over medium-high heat, remove short ribs from marinade and then brown short ribs on all sides, about 45 seconds per side.
  6. Remove from heat and add beef stock and water, along with any left over marinade from bag and bring to a simmer.
  7. Cover and roast in the oven for 3 hours; check doneness, and if meat is pulling easily from bone, remove from oven. If not, continue cooking, covered, for 1 hour more.
  8. Remove lid, increase oven temperature to 400ºF and cook uncovered for 10 minutes more.
  9. Serve over rice with fun toppings (pickled radishes/carrots, cucumbers, cilantro, jalapeno, green onions etc).
Recipe by My Lavender Blues at