These Braised Ginger Miso Short Ribs are deeply flavorful and slow-cooked in a miso, soy, and ginger broth until the meat falls off the bone. Inspired by the viral miso short rib recipes I’ve seen on social media, this version includes my own twist — adding ginger and a touch of rice vinegar to brighten the dish. You can make this in the oven or cut down the time using an Instant Pot (linked below)!
I started seeing miso-braised short ribs pop up all over social media — rich, glossy, fall-apart beef cooked low and slow in a savory miso sauce. As someone who grew up eating soy-braised meats in the cold Boston winters, I was immediately intrigued. But I also knew I wanted to make it my own.
So I added fresh ginger, a staple in my kitchen that adds depth and brightness to any braise. I also incorporated a splash of rice vinegar to balance the richness — and it turned out even better than I expected.
The result is comforting, cozy, and packed with umami. I served it with freshly made buttery mashed potatoes and oven roasted carrots.
What Is Miso?
Miso is a Japanese fermented soybean paste that adds deep, savory flavor (umami!) to broths, soups, and marinades. I use white miso (shiro miso) in this recipe because it’s slightly sweet and mild, allowing the other ingredients like soy, garlic, and ginger to shine. Red miso can also be used for a bolder flavor — just reduce the salt slightly.
👉 Shop my favorite Miso Paste here
My Favorite Kitchen Hack: The Instant Pot
If you don’t already own an Instant Pot, I highly recommend it — especially for recipes like this. You get the deep flavor of slow-cooking in a fraction of the time. I use mine for everything from stews to rice to desserts. It’s one of the best investments I’ve made in my kitchen!
👉 Shop my favorite Instant Pot here
Tips & Variations
- Red miso can be used for a bolder flavor — just reduce the salt slightly.
- Add shiitake mushrooms or carrots for texture and more umami flavor.
- This dish tastes even better the next day — refrigerate and reheat on the stove for maximum flavor.
- Serve with pickled daikon or a side of kimchi to balance the richness.
FAQ
What kind of miso should I use?
I use white miso (shiro miso) because it’s milder and slightly sweet, which lets the garlic, ginger, and soy flavors shine. If you prefer a bolder, saltier flavor, red miso works too—just reduce the added salt or soy sauce to compensate.
Can I use boneless short ribs?
Yes, boneless short ribs work just as well and may even cook a bit faster. However, bone-in short ribs tend to be more flavorful and tender due to the marrow and connective tissue.
How long does this recipe take?
In the oven, it takes about 2.5 to 3 hours at 325°F for the meat to become fall-apart tender.
Using an Instant Pot, you can reduce that to about 45–50 minutes on high pressure, followed by a natural release.
Can I make this ahead of time?
Absolutely! In fact, this dish tastes even better the next day. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if needed.
Can I freeze it?
Yes — these short ribs freeze beautifully. Let them cool completely, then store in an airtight container or freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
What should I serve this with?
Some of my favorite pairings include:
- Buttery mashed potatoes (for a Western-style twist)
- Steamed jasmine rice or garlic fried rice
- Oven-roasted carrots, daikon, or any root vegetables
- Pickled vegetables or kimchi for contrast and acidity
Can I add vegetables to the braise?
Yes — shiitake mushrooms, daikon, carrots, or onions can all be added during the last hour of braising. They’ll soak up the miso-ginger broth and add more depth and texture.
What cut of beef works best?
Beef short ribs (bone-in or boneless) are ideal, but you can also use beef chuck or oxtail if needed. Just adjust the cooking time as needed until the meat is tender and shreddable.
Can I make this spicy?
Yes! Add a spoonful of gochujang, a pinch of red pepper flakes, or a splash of chili oil to the broth for a kick of heat that complements the richness.
Is this dish gluten-free?
Only if you use gluten-free soy sauce or tamari and double-check that your miso paste is gluten-free (some brands contain barley).
Video Tutorial
Checkout the video below as a visual guide!
Braised Miso Ginger Short Ribs
Ingredients
Equipment
Method
- Trim excess fat. Pat ribs dry, season with salt, and lightly coat in flour.
- In a Dutch oven, heat oil over medium-high. Sear short ribs 2–3 min per side until browned. Remove and set aside.
- In the same pot, add onions, garlic, and ginger. Cook for 2 minutes until fragrant.
- Stir in miso, soy sauce, mirin, and rice vinegar. Let everything bubble and scrape up any browned bits from the bottom.
- Add ribs back into the pot. Pour in beef broth until meat is just covered. Cover and transfer to a 325°F oven. Braise for 2½ hours or until fork-tender.
- Reduce Sauce (Optional) Remove ribs and strain the liquid. Simmer in a small pan and stir in dark soy sauce and cornstarch slurry to thicken.
- Plate ribs over rice or mashed potatoes. Spoon sauce over top and garnish with green onions and sesame seeds.
- Turn on “Sauté” mode on the instant pot. Sear flour-coated ribs in oil for 2–3 min per side. Remove and set aside.
- Add onions, garlic, and ginger to the pot. Sauté until lightly golden. Stir in miso, soy sauce, mirin, and rice vinegar.
- Return ribs to the pot. Add beef stock to cover. Seal lid and cook on High Pressure for 45 minutes. Let pressure release naturally for 15–20 minutes.
- Remove ribs. Simmer liquid using “Sauté” mode and add a cornstarch slurry to thicken if desired.
Nutrition
Notes
- Red miso can be used for a bolder flavor — just reduce the salt slightly.
- Add shiitake mushrooms or carrots for texture and more umami flavor.
- This dish tastes even better the next day — refrigerate and reheat on the stove for maximum flavor.
- Serve with pickled daikon or a side of kimchi to balance the richness.
- This recipe was inspired by the recipe by Kwok Spots
Comments
Thank you Ivy! I tried this the other day and it was wonderful. I was wondering if you think a different cut of beef would go well with this dish? Many Thanks
Hi Mary, thank you for trying out this recipe! Yes, while it might not taste as tender as short ribs, you can use boneless short ribs or even chuck roast!