Ingredients
Scale
- 3 lbs Bone-in English Cut Short Ribs
- 1/2 cup White or Yellow Miso Paste
- 1/4 cup Crushed Juniper Berries
- 3 cups Low-sodium Beef Broth
- 1/4 cup Brown Sugar, packed
- 1/4 cup Soy Sauce (or Tamari)
- 2 tablespoons Neutral High-heat Oil (e.g., canola or grapeseed)
- 1 tablespoon Fresh Ginger, minced
Instructions
- Step 1: Pat the short ribs dry and season lightly with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the ribs and set aside, reserving the rendered fat in the pot.
- Step 2: Reduce the heat to medium. Add the minced ginger to the Dutch oven and sauté for 1 minute until fragrant. Add the beef broth, brown sugar, soy sauce, miso paste, and crushed juniper berries. Whisk until the miso paste is completely dissolved and the liquid is smooth.
- Step 3: Return the seared short ribs to the pot, ensuring they are mostly submerged in the braising liquid. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with a lid.
- Step 4: Transfer the covered Dutch oven to a preheated oven at 325°F (160°C). Braise for 3 to 3.5 hours, or until the meat is fork-tender and easily pulls away from the bone.
- Step 5: Carefully remove the short ribs from the pot and keep them warm. Skim excess fat from the surface of the braising liquid. If desired, place the pot over high heat on the stovetop and reduce the remaining sauce until it is thick enough to coat the back of a spoon, about 10-15 minutes. Serve the ribs drizzled generously with the concentrated juniper-miso sauce.
Notes
- For maximum flavor, cool the leftover ribs and sauce completely before refrigerating overnight, as the meat absorbs the deep juniper-miso intensity better when rested.
- Reheat any leftovers gently in a covered oven dish at 300°F (150°C) with a splash of extra beef broth to prevent the tender meat from drying out.
- The robust, savory-sweet sauce pairs beautifully with creamy textures, so serve these ribs over parsnip purée or creamy polenta for a luxurious counterbalance.
- Achieving a deep, dark sear on all sides of the short ribs in Step 1 is essential, as this crust creates the foundational depth and caramelized flavor of the finished braise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American