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Overhead shot of braised miso ginger short ribs with mashed potatoes and carrots

Braised Miso Ginger Short Ribs

5 from 1 vote
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These Braised Miso Ginger Short Ribs are tender, savory, and slow-cooked in a flavorful broth of white miso, soy sauce, garlic, ginger, and onions. A modern twist on classic red wine short ribs, this Japanese-inspired recipe can be made in the oven or Instant Pot. Serve it over creamy mashed potatoes or fluffy rice for the ultimate comfort meal.
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Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Servings: 3 people
Course: dinner, Main Course
Cuisine: Asian, Asian Fusion
Calories: 785
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 3 lbs bone-in short ribs cut into individual pieces
  • 1½ tsp kosher salt
  • 1 tbsp all-purpose flour light dusting
  • 2 tbsp neutral oil like avocado or canola
  • 2 medium yellow onions quartered
  • 6 garlic cloves smashed
  • 1 inch knob of ginger sliced
  • 3 tbsp white miso paste
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp mirin
  • 1 tbsp rice vinegar optional but recommended
  • 4 cups low-sodium beef broth
  • 1 tsp dark soy sauce optional, for finishing
  • 1 tsp cornstarch + 1 tbsp water optional slurry
To Serve:

Equipment

Method
 

Oven Method ~3 hours
  1. Trim excess fat. Pat ribs dry, season with salt, and lightly coat in flour.
    Short rib coated in flour
  2. In a Dutch oven, heat oil over medium-high. Sear short ribs 2–3 min per side until browned. Remove and set aside.
  3. In the same pot, add onions, garlic, and ginger. Cook for 2 minutes until fragrant.
    Onions and stock in pot
  4. Stir in miso, soy sauce, mirin, and rice vinegar. Let everything bubble and scrape up any browned bits from the bottom.
  5. 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.
    braised short rib stew
  6. 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.
  7. Plate ribs over rice or mashed potatoes. Spoon sauce over top and garnish with green onions and sesame seeds.
Instant Pot Method ~1 hour
  1. Turn on “Sauté” mode on the instant pot. Sear flour-coated ribs in oil for 2–3 min per side. Remove and set aside.
  2. Add onions, garlic, and ginger to the pot. Sauté until lightly golden. Stir in miso, soy sauce, mirin, and rice vinegar.
  3. 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.
  4. Remove ribs. Simmer liquid using “Sauté” mode and add a cornstarch slurry to thicken if desired.

Nutrition

Calories: 785kcalCarbohydrates: 21gProtein: 74gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.04gCholesterol: 195mgSodium: 3266mgPotassium: 2058mgFiber: 3gSugar: 7gVitamin A: 17IUVitamin C: 7mgCalcium: 70mgIron: 8mg

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

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