This short ribs recipe starts with seasoned and seared beef, then slow-braises in a flavorful mix of miso, soy, and orange peel. Tender, savory, and perfectly balanced, serve this one-pot, Dutch oven wonder with a bright side of cilantro sauce for a delicious entrée.
For more delicious short rib recipes, try my Braised Short Ribs, Short Rib Ragu, and Red Wine Short Ribs next. And if you love cooking with miso, try my Miso Chicken.
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This short ribs recipe is one I come back to every winter when I’m craving something rich and comforting. While traditional short rib recipes often rely on red wine and beef broth for their braising liquid, this one takes it up a notch with miso and soy, creating layers of umami flavor that feel fresh and exciting. The key is taking your time to get the ribs beautifully browned—those caramelized edges are where the deep flavor begins.
The miso and soy blend transforms the beef into something downright gourmet, with just a hint of sweetness and citrus from the orange peel to balance it all out. It’s the kind of dish that fills the house with incredible aromas and makes dinner feel like a special occasion, even on a weeknight. Pair it with coconut rice or roasted veggies, and you’ve got a meal that’s as cozy as it is elegant.
What are Short Ribs?
Short ribs are a cut of beef taken from the rib section of the cow, known for their rich marbling and bold flavor. They’re thicker and meatier than traditional ribs, making them perfect for slow-cooking methods like braising. In this recipe, the short ribs are seared to develop caramelized edges, then braised in a miso and soy sauce blend until they’re fall-apart tender and packed with umami flavor.
Why This Recipe Works
- Fork-tender short ribs – The slow braising process ensures the beef becomes melt-in-your-mouth tender with minimal effort.
- Bold, unique flavors – Miso and soy add deep, savory notes, while orange peel and maple sugar provide a sweet, citrusy balance.
- Versatile and elegant – This dish works for both casual weeknight dinners and impressive entertaining.
Tools You’ll Need
- Dutch Oven
- Tongs
- Small Bowl
- Wooden Spoon
- Microplane or peeler
Ingredients You Will Need for Short Ribs
Here is a breakdown of what you will need to make this beef short ribs recipe. For actual measurements, see the recipe card at the end of this post.
- Short ribs and seasoning – I like to use about 2½ pounds of grass-fed short ribs, seasoned generously with kosher salt (Diamond Crystal is my go-to).
- Cooking oil – A neutral oil like avocado or vegetable oil works perfectly for searing the ribs.
- Braising liquid essentials – Sake, chicken stock, and soy sauce form the base, while white miso paste adds that signature umami flavor.
- Aromatics – Garlic, ginger, and scallions create a deep, fragrant flavor that infuses the entire dish as it cooks.
- Sweeteners – A mix of brown sugar and maple sugar gives just the right balance of sweetness to complement the savory notes.
- Citrus – A simple piece of orange peel adds a bright, fresh contrast to the rich flavors.
- Cilantro salsa verde ingredients – You’ll need fresh cilantro, shallots, garlic, ginger, fish sauce, lemon juice, neutral oil, and a touch of sugar for this vibrant topping.
How To Cook Short Ribs
Below is a summary of how to make braised short ribs. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Remove short ribs from refrigerator 45 minutes before cooking.
- Generously season short ribs on all sides. Heat dutch oven medium-high heat. Add 1½ tablespoons of Graza “Sizzle” oil. Add short ribs and brown on all sides, should take about 20 minutes. Transfer ribs to a plate and cover.
- Preheat oven to 325°F.
- Remove all but 3 tablespoons of oil. Add ginger and scallions and cook for 1 minute.
5. Add sake and cook for 3 minutes. Stir ¼ cup chicken stock and miso paste in a small bowl until a loose paste forms.
6. Add chicken stock, soy sauce, maple syrup, brown sugar, garlic, miso mixture and orange peel. Bring to a boil then lower to a simmer again then return short ribs to the dutch oven. Bring the mixture to a boil, cover with a lid, then transfer to the oven.
7. Slow braise in the oven for 2¼ – 2½ hours or until short ribs are fork tender, checking at the 2 hour mark. Serve with rice with sauce and cilantro salsa verde sauce served atop.
8. Reduce the Sauce (optional) – If you want to reduce the sauce a bit, strain all liquid in the pot. return the strain sauce to the dutch oven and simmer until reduced. Adjust with water or chicken stock to thin out the sauce, if necessary. To speed up reduction, you can also add potato starch, about 1½ teaspoons at a time and whisk until thickened.
Cilantro Salsa Verde
- 10 minutes before serving, add all ingredients to a bowl and mix to combine well.
Tips and Tricks
- Let the short ribs come to room temperature before cooking. Taking them out of the fridge 45 minutes beforehand ensures they cook evenly and sear properly.
- Season generously before searing. Short ribs need a good amount of kosher salt to enhance their flavor, and seasoning ahead of time allows the salt to penetrate the meat.
- Take your time browning the ribs. Searing them on all sides until deeply caramelized creates the foundation for the rich flavor of the dish. Don’t rush this step—it should take about 20 minutes.
- Deglaze the pot after searing. When you add the sake, scrape the bottom of the pot to release the browned bits (fond). These bits add incredible depth to the braising liquid.
- Check the ribs for tenderness at the 2-hour mark. Short ribs should be fork-tender but not falling apart completely. Cooking times may vary slightly depending on the size and thickness of the ribs.
- Strain and reduce the sauce for a concentrated flavor. After braising, straining the liquid and simmering it down creates a rich, glossy sauce to serve over the ribs.
- Serve with a bright, fresh element. The cilantro salsa verde balances the richness of the dish with fresh, herbaceous flavors and a touch of acidity.
What to Serve with Short Ribs
- Maple Roasted Carrots – The natural sweetness of roasted carrots pairs well with the savory and umami flavors of the short ribs.
- Garlic Mashed Potatoes – Creamy and buttery, these mashed potatoes are perfect for soaking up the rich, flavorful braising liquid.
- Pickled Vegetables – Learn how to make pickled onions, cucumbers, or peppers with my quick and easy recipe. These tangy, preserved veggies cut through the richness of the short ribs and brighten up the dish.
- Sesame Garlic Noodles – A flavorful and slightly nutty side that complements the miso and soy sauce in the braising liquid.
- Crispy Parmesan Potatoes – Golden, crispy potatoes with Parmesan are a satisfying, textural contrast to the tender beef.
Storage
Store leftover short ribs in an airtight container in the refrigerator for up to 4 days. To reheat, place the short ribs and sauce in a covered skillet or Dutch oven over low heat until warmed through. Add a splash of water or stock to loosen the sauce if needed.
For freezing, transfer the ribs and sauce to a freezer-safe container and store for up to 3 months; thaw overnight in the refrigerator before reheating. The flavors actually deepen over time, making this dish just as delicious (if not more) when enjoyed the next day. Be sure to store the cilantro salsa separately in the fridge for freshness, as it doesn’t freeze well.
Frequently Asked Questions
What is the best technique for cooking short ribs?
Braising is the best technique for cooking short ribs. It involves searing the ribs to caramelize and brown the exterior, then cooking them low and slow in a flavorful liquid. This method breaks down the connective tissue, for tender, juicy meat with deep flavor. In this recipe, we use miso and soy sauce to create a rich braising liquid.
How long does it take to braise short ribs?
Generally, short ribs take about 2 to 3 hours to braise until they are fork-tender. The exact time depends on the size and thickness of the ribs, as well as the temperature of your oven or stovetop. In this recipe, the short ribs braise for 2¼ to 2½ hours in a 325°F oven, ensuring they become melt-in-your-mouth tender while absorbing the rich flavors of the miso and soy braising liquid.
Can I use boneless short ribs instead of bone-in?
Yes, you can use boneless short ribs, but keep in mind they may cook slightly faster since there’s no bone to retain heat and moisture. Check for tenderness at the 1¾–2 hour mark to avoid overcooking.
Can I cook short ribs in the slow cooker?
After searing the short ribs and preparing the braising liquid in a skillet, transfer everything to the slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours, until the ribs are fork-tender, then reduce the sauce on the stovetop if needed before serving.
Looking for More Beef Recipes?
- Pot Roast in Dutch Oven
- Mechado (Filipino Beef Stew)
- Beef Stock
- Easy Filipino Beef Adobo
- Adobo Steak au Poivre
- Copycat Chipotle Steak Recipe
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Miso Short Ribs with Cilantro Salsa
Equipment
- Dutch Oven
- Small Bowl
- Wooden Spoon
- Microplane or peeler
Ingredients
- 2½ pounds short ribs grass-fed, (four pieces)
- kosher salt, Diamond Crystal, to taoste
- 2½ tablespoons neutral oil
- ½ cup sake
- 1 head garlic, ¼-inch top removed
- 1 bunch scallions, dark green and white parts only
- 1½ inch ginger, sliced into coins
- 1½ cup chicken stock, low sodium
- ¼ cup white miso paste
- ¼ cup soy sauce
- ⅓ cup, packed brown sugar
- 1½ tablespoons maple sugar
- 2 inch piece orange peel
Cilantro Salsa Verde
- ½ cup packed cilantro, finely chopped
- 3 tablespoons neutral oil
- 2 tablespoons shallot, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice
- 1½ teaspoons garlic, minces
- 1½ teaspoons sugar
- 1 teaspoon ginger, finely chopped
Instructions
- Remove short ribs from refrigerator 45 minutes before cooking.
- Generously season short ribs on all sides. Heat dutch oven medium-high heat. Add 1½ tablespoons of Graza “Sizzle” oil. Add short ribs and brown on all sides, should take about 20 minutes. Transfer ribs to a plate and cover.
- Preheat oven to 325°F.
- Remove all but 3 tablespoons of oil. Add ginger and scallions and cook for 1 minute.
- Add sake and cook for 3 minutes. Stir ¼ cup chicken stock and miso paste in a small bowl until a loose paste forms.
- Add chicken stock, soy sauce, maple syrup, brown sugar, garlic, miso mixture and orange peel. Bring to a boil then lower to a simmer again then return short ribs to the dutch oven. Bring the mixture to a boil, cover with a lid, then transfer to the oven.
- Slow braise in the oven for 2¼ – 2½ hours or until short ribs are fork tender, checking at the 2 hour mark. Serve with rice with sauce and cilantro salsa verde sauce served atop.
- Reduce the Sauce (optional) – If you want to reduce the sauce a bit, strain all liquid in the pot. return the strain sauce to the dutch oven and simmer until reduced. Adjust with water or chicken stock to thin out the sauce, if necessary. To speed up reduction, you can also add potato starch, about 1½ teaspoons at a time and whisk until thickened.
Cilantro Salsa Verde
- 10 minutes before serving, add all ingredients to a bowl and mix to combine well.
Mona Morales says...
Jeri! I made these short ribs on Christmas Eve for my family, and they were absolutely incredible—the best short ribs I’ve ever made. My husband even complimented the dish (and he doesn’t hand out compliments lightly!), and the toddlers devoured it too. The salsa on top was such a delicious surprise. I’ll always remember that Christmas Eve with this meal, and I plan to make it again—I’m turning it into our Christmas Eve tradition!