Ingredients
- 1.5 Kilograms Beef Short Ribs
- 1/2 Cup Soy Sauce
- 1/2 Cup Miso Paste
- 1/4 Cup Honey
- 1/4 Cup Rice Wine Vinegar
- 11/2 Cups Beef Stock
- 1 Pieces White Onion peeled, diced
- 1 Piece Carrot peeled, diced
- 1 Tablespoon Ginger grated
- 1 Bulb garlic finely chopped
- 1 Tablespoon Black Peppercorns crushed
Instructions
- Combine soy sauce, miso paste, honey, ginger, garlic, rice wine vinegar, and black pepper into a paste.
- Rub this paste to the beef ribs and marinate overnight.
- Season beef with salt.
- Sear the beef ribs in a pan then set aside.
- Add the carrots and onions and roast briefly.
- Deglaze pan with some stock.
- Transfer all contents of the pan to the slow cooker.
- Add beef and beef stock.
- Cook on low for 8 hours.
- Set aside beef ribs and reduce braising liquid to make the glaze.
- Brush beef with the reduced glaze before serving.
This dish is really yummy. It's fall-apart tender, really flavorful, perfectly-moist. . . it's one of my personal favorites.
Apart from the wonderful cut of short rib, all the flavor begins with this marinade which would also double-up as an amazing glaze to finish off that wonderful beef. Soy, miso, garlic, ginger, rice wine vinegar, black pepper, honey all go into this. Could you just imagine how sweet, tangy, spicy, and rich this could turn out? Certainly exquisite.
You should easily find miso paste from any specialty Japanese food store or in the Asian section of your local supermarket.
Whisk them all into a fine paste to create a wet sort of rub for the beef ribs. Let them sit in those flavors overnight or better yet if you could go for 2 days. Beef is a tough meat making any marinade take longer to penetrate. We'll be using thinly sliced short ribs however so overnight should do it.
Look at how gorgeous those cuts are. Layers of lean meat, made succulent by an even marbling of fat, flavor-enriched by those beef bones, and made springy and gelatinous by those connective tissues. The only other cut I could recommend in place of them would be shank steaks which do have the same composition.
As I always do, I add salt just shortly before I start cooking my meat. I never add salt to a marinade as it would dry up the meat. The only exception would happen if I'll subject my meat to a long brining process wherein moisture actually ends up back inside the meat due to the reverse osmotic effect that brining causes.
Take the meat out of the marinade, allowing any excess to drip away. This excess moisture would bring down the heat in the pan dramatically, and achieving a good quick sear would be impossible. You'll want your beef pretty dry so they get their crusts sealed and browned in the shortest time possible. Keep the marinade for now. We'll use it later to flavor our braising stock.
Set the ribs aside. In the same pan add in the onions and carrots. These will add depth of flavor and body to our sauce which will eventually form our glaze. You may add in some mushrooms too at this point for more earthiness.
Deglaze your pan to release all those flavors from those burnt pieces. Transfer everything to the slow cooker together with the beef and excess marinade. Add in just enough beef stock to barely cover the ribs just as you would do when braising any other meat.
These ribs should come out perfectly tender after 6-8 hours on a low setting. Make sure you've got a high quality slow cooker that cooks at an even temperature! Take them out of the braising liquid and set them aside. Reduce the remaining braising liquid into a glaze in a small saucepan over a stove. Brush the resulting glaze generously over each rib.
You may also choose to finish off the ribs on the grill or under the broiler to give it a sweet sticky crust. For me, I just can't wait any longer to dig in to these!
Ingredients
- 1.5 Kilograms Beef Short Ribs
- 1/2 Cup Soy Sauce
- 1/2 Cup Miso Paste
- 1/4 Cup Honey
- 1/4 Cup Rice Wine Vinegar
- 11/2 Cups Beef Stock
- 1 Pieces White Onion peeled, diced
- 1 Piece Carrot peeled, diced
- 1 Tablespoon Ginger grated
- 1 Bulb garlic finely chopped
- 1 Tablespoon Black Peppercorns crushed
Instructions
- Combine soy sauce, miso paste, honey, ginger, garlic, rice wine vinegar, and black pepper into a paste.
- Rub this paste to the beef ribs and marinate overnight.
- Season beef with salt.
- Sear the beef ribs in a pan then set aside.
- Add the carrots and onions and roast briefly.
- Deglaze pan with some stock.
- Transfer all contents of the pan to the slow cooker.
- Add beef and beef stock.
- Cook on low for 8 hours.
- Set aside beef ribs and reduce braising liquid to make the glaze.
- Brush beef with the reduced glaze before serving.
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