serves
4
prep
10 minutes
cook
2:30 hours
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
2:30
hours
difficulty
Easy
level
Stream free On Demand
Mix It Up With Miso
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1.5 kg beef short ribs (bone-in)
- 1 tbsp salt
- 2 ½ tbsp plain flour
- vegetable oil, for searing
- 2 brown onions, quartered
- 7 garlic cloves
- ¼ cup white miso
- ¼ cup soy sauce
- ⅓ cup mirin
- 1.5 litres beef stock
- dark soy sauce
- 1 tsp cornflour mixed with ¼ cup water
To serve
- mashed potatoes
- 2 spring onions, finely sliced
Instructions
- Preheat the oven to 180˚C. Cut the beef short ribs into individual bones and remove excess fat. Season with the salt and coat the short ribs with flour.
- Heat a generous drizzle of vegetable oil in a large heavy-based saucepan and sear the ribs for 3 minutes on each side, or until browned. Remove to a plate.
- Add the onion and garlic to the pan and stir for 1 minute. Add the miso paste, soy sauce and mirin and stir to combine. Return the beef ribs to the pan and cover with the beef stock.
- Braise the ribs in the oven for 2½ hours, or until the meat is tender and easily pierced with a fork.
- Transfer the braising liquid to a medium saucepan and bring to the boil. Add dark soy sauce to darken the colour and thicken it using the cornflour slurry. Serve the miso braised short ribs with mashed potato, the sauce and garnish with the spring onion.
Note
• Use cooking caramel and 100 g unsalted butter to your sauce to make it shiny!
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mix It Up With Miso
