Garlic-Miso Braised Beef Short Ribs
Beef, Korean
Ingredients
4 lbs bone-in short ribs or chuck roast
kosher salt
Marinade:
1 cup yellow miso
¼ cup canola oil
½ cup soy sauce
¼ cup dark brown sugar
¼ cup mirin
3 heads of garlic, peeled and cloves left whole
1 Tbsp ground black pepper
To Cook:
8 cups beef stock
4 cups water
Directions
Salt the Ribs:
Sprinkle the short ribs (or chuck roast) with salt on all sides and refrigerate for 30 minutes.
Marinate:
In a small bowl, combine the marinade ingredients and whisk them until a paste-like consistency forms. Transfer the marinade to a 2-gallon zip-close freezer bag and add the short ribs/chuck roast. Seal the bag and carefully massage the meat inside of the bag to evenly distribute the marinade.
Refrigerate the ribs for at least 4 hours, or overnight.
Preheat the oven to 375ºF.
In a Dutch oven or deep cast-iron skillet with a lid over medium-high heat, remove the short ribs from the marinade & brown them on all sides, ~45 seconds per side.
Remove from the heat, then add the beef stock and water, along with any left over marinade from the bag.
Bring to a simmer, then cover and roast in the oven for 3 hours. Stop at 2 hours if you want it sliceable.
If the meat is pulling easily from the bone, then remove it from the oven. Otherwise, continue cooking, covered, for 1 hour more.
Remove the lid, increase the oven temperature to 400ºF and cook uncovered for 10 minutes more.
Serve over rice with fun toppings (pickled radishes/carrots, cucumbers, cilantro, jalapeno, green onions etc).