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Tender Miso Short Ribs with Zesty Cilantro Sauce Delight

Tender Miso Short Ribs with Zesty Cilantro Sauce Magic

Tender Miso Short Ribs with Zesty Cilantro Sauce Delight are slow-braised, melt-in-your-mouth ribs served with a refreshing cilantro sauce.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds Short Ribs Choose grass-fed for richer marbling that enhances flavor.
  • 2 teaspoons Kosher Salt Essential for seasoning; helps to tenderize the meat beautifully.
  • 2 tablespoons Neutral Oil Use for searing; can substitute with canola or grapeseed.
  • 1 cup Sake Adds depth and acidity; feel free to swap with dry white wine.
  • 4 cloves Garlic Essential for that savory aroma.
  • 4 scallions Scallions Use both white and green parts for balance.
  • 1 tablespoon Ginger Slice for warmth and fragrant notes in your ribs.
  • 2 cups Chicken Stock Opt for low sodium to manage saltiness.
  • 1/2 cup White Miso Paste Bringing earthy umami richness to your ribs.
  • 1/4 cup Soy Sauce Deepens salinity and flavor.
  • 2 tablespoons Brown Sugar A touch of sweetness.
  • 2 tablespoons Maple Syrup Harmonizes savory and umami elements.
  • 1 teaspoon Orange Peel Brightens the flavor profile.
For the Cilantro Sauce
  • 1 cup Cilantro Adds freshness and vibrant color.
  • 1 medium Shallot Enhances sweetness.
  • 1 tablespoon Fish Sauce Optional for those with dietary preferences.
  • 2 tablespoons Lemon Juice Brings bright acidity to the sauce.
  • 2 cloves Minced Garlic Extra layers of flavor.
  • 1 teaspoon Minced Ginger Extra layers of flavor.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Remove the short ribs from the fridge and let them come to room temperature for about 30 minutes. Generously season each side with kosher salt.
  2. In a large Dutch oven, heat a splash of neutral oil over medium-high heat. Brown the short ribs on all sides for about 20 minutes.
  3. Lower the heat to medium and add the chopped scallions and ginger to the pot. Sauté for about 2 minutes until fragrant, then pour in the sake and simmer for 3 minutes.
  4. In a separate bowl, mix the white miso with chicken stock until smooth. Pour this back into the pot, along with remaining chicken stock, soy sauce, brown sugar, maple syrup, and orange peel. Stir well and bring to a gentle boil.
  5. Return the seared short ribs to the pot, ensuring they are mostly submerged. Cover and place in the preheated oven set to 325°F. Braise for 2¼ to 2½ hours, or until fork-tender.
  6. About 10 minutes before the ribs are ready, combine chopped cilantro, minced shallot, fish sauce, lemon juice, minced garlic, and ginger in a bowl to make the salsa.
  7. Once the ribs are tender, plate them and spoon the sauce over the top. Garnish with cilantro salsa and serve with your favorite sides.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 30gProtein: 50gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3.5mg

Notes

Consider using a slow cooker for effortless preparation. Meal-prepping these Tender Miso Short Ribs allows you to savor gourmet flavors any day.

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