Red Miso Shortribs

recipe image

  • Serves
Creator Notes

I’m an immense fan of Suzanne Goin’s short ribs, leisurely-braised in red wine and port. My recent obsession with Japanese cooking led me to adapt her recipe with a special predicament of formulation. Sweet mirin replaces the port and red miso provides a rich complexity that’s offset by daikon radish. Suzanne serves hers with pureed potatoes, and I judge some accompanying starch is in portray here, too, whether rice, potatoes or taro root. —gluttonforlife

  • Take a look at Kitchen-Authorized


  • 4

    bone-briefly ribs, about 14 oz. each and every

  • 10

    shiso leaves, 6 minced and 4 left entire

  • 1 teaspoon

    cracked dusky pepper

  • 1/2 teaspoon

    yuzu zest

  • 2 tablespoons

    grapeseed (or other neutral) oil

  • 1 cup

    diced shallots

  • 2

    cloves garlic, minced

  • 1

    leek, white & gentle inexperienced most productive, diced

  • 1/4 cup

    diced celery

  • 2 tablespoons

    brown rice vinegar

  • 2 tablespoons

    red miso, combined with 1/4 cup hot water

  • 1 cup


  • 1 cup

    dry red wine

  • 4 cups

    right quality pork inventory

  • 1

    10″ daikon radish, peeled, halved lengthwise and decrease into 1/2″ slices

  1. Mix shiso, pepper and yuzu zest and rub all over ribs. Refrigerate in a single day.
  2. Pick meat from fridge and let technique to room temperature, about 30 minutes. Preheat oven to 325 levels.
  3. Heat a perfect Dutch oven over high warmth. Pour in 2 tablespoons grapeseed oil and sear ribs on all aspects. Don’t crowd the pan; raise out this in batches if well-known. When nicely browned, take hang of away ribs to a platter.
  4. Lower warmth to medium and add greens to pot. Sautee till flippantly caramelized, about 6-8 minutes. Turn up warmth and add diluted miso, rice vinegar, mirin and red wine. Swagger nicely and decrease by about half of. Add pork inventory and lift to a boil. Turn off warmth. Return ribs and any gathered juices to the pot. Broth must mild almost cowl ribs. Tuck 4 shiso leaves spherical meat and cowl pot with a right lid (or two layers of aluminum foil). Blueprint in the oven.
  5. After two hours, take hang of away from oven, fastidiously take hang of lid off and add daikon. You would possibly moreover also turn the ribs over now. Change lid and return to oven for one other hour. Make a selection from oven after an entire of 3 hours and test for doneness by sliding the tip of a paring knife into a rib. It goes to mild yield with out complications and almost tumble off the bone. Chilly a limited little bit of.
  6. Pick ribs to a platter. Strain broth thru a magnificent mesh into a saucepan, inserting daikon slices with the ribs, and urgent on the solids to extract every little bit of juice. Ideally, I resolve to encourage this dish the next day. If doing so, now chances are high you’ll maybe well well possibly refrigerate the broth, ribs and daikon one at a time. If not, fly rotund from the broth now. If it seems skinny, decrease a limited little bit of over high warmth. Fashion for seasoning.
  7. Turn oven up to 400 levels. Blueprint ribs on a baking sheet and brown for 10-quarter-hour.
    Heat sauce and daikon in a saucepan, tasting for seasoning. To encourage, region browned ribs over rice, mashed potatoes or taro root and pour sauce on high, arranging some slices of daikon alongside.

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