my lavender blues

October 14, 2019

Garlic- Miso Braised Short Ribs

it’s all croupdaville up in this hizzy. and i’m 99 percent positive i’m about to be reinfected with it again because that back of throat pain that i tried to convince myself was from swallowing a spider (yes, this is how badly i do not want to get sick) hasn’t gone away and i feel like a blob. and my eyes are heavy, knees weak arms are sweaty there’s vomit on my sweater already, moms spaghetti.

or something like that. you better lose yourself……

i’m also starting to (mis)quote eminem so it could also be the end of the world.

good times.

anyways. i turned a large-ish age over the weekend, made homemade pasta with people i’m obsessed with, ate my weight in pork ragu and apple pie, drank a vineyard in wine, carved the crap out of some pumpkins, and made these short ribs. for you. because i love you. and if you’re creepy i completely retract that statement. i don’t love you. but i probably maybe could try.

Garlic-Miso Braised Short Ribs

because there is nothing that makes a house smell better than braised meat and vegetables in the fall/winter months. i’m serious. it could put me to sleep it’s that comforting.

and then you throw in almost three heads of garlic and a delicious amount of miso, wooo wee. what my sensory dreams are made of.

anyways, barely any notes. this is so simple. my favorite way to eat these is over Japanese sticky rice (white sushi rice) with quick pickled vegetables (see my quick pickled radishes on how to quick pickle…. so easy)!


5.0 from 1 reviews
Garlic- Miso Braised Short Ribs
Prep time: 
Cook time: 
Total time: 
  • 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).

  1. Matthew says:

    This was SO good! I almost chipped a tooth on the bone leaving me looking like Lloyd Christmas but hey, that’s not the recipes fault. Don’t eat like a ravenous badger and you’ll be fine.

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