MISO-TOMATO BRAISED SHORT RIBS
This succulent short-ribs platter embodies American cooking today: It melds flavors from cultures all around the world with delicious results. Miso is the magic in the marinade-rubbed over the ribs which are chilled overnight, it adds salt, umami, and a subtle tanginess. Fennel, tomatoes, and orange juice brighten the braise, while ginger offers a hint of heat. Garnish with sparkling pomegranate arils for a sweet special finish.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h25m
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- Season ribs with salt and pepper. Rub miso all over ribs to evenly coat. Tightly wrap in butcher paper or plastic, transfer to a large resealable bag or container, and refrigerate at least 24 hours and up to 3 days. Bring to room temperature 1 hour before cooking.
- Preheat oven to 325°F. Unwrap ribs and wipe off excess miso with a paper towel. Heat a wide pot over medium; swirl in 2 tablespoons oil. Working in two batches, brown ribs on meaty sides, about 5 minutes (if pot bottom darkens too quickly, wipe clean between batches). Transfer to a plate.
- Swirl remaining 1 tablespoon oil into pot. Add shallots, fennel, celery, ginger, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables turn golden in places, 8 to 10 minutes. Stir in tomato paste, allspice, and bay leaf and cook 1 minute. Add wine and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
- Return ribs and accumulated juices to pot, bone-sides down. Crush tomatoes into pieces with your hands or a masher; add to pot with tomato juices, 1 1/2 cups broth, and orange zest and juice. If necessary, add more broth to just cover ribs. Bring to a simmer.
- Cover pot and transfer to oven; braise 2 hours. Remove lid and continue to braise, spooning liquid over ribs a few times, until meat is fork-tender, 1 to 1 1/2 hours more. Transfer ribs to a platter and loosely cover to keep warm.
- Strain braising liquid through a mesh sieve, pressing on solids to extract as much liquid as possible; discard solids. Spoon excess fat from liquid (or use a fat separator). Transfer liquid to a small saucepan and bring to a boil.
- Meanwhile, whisk together remaining 1/2 cup broth and flour until smooth. Slowly whisk into braising liquid. Boil, whisking constantly, until thickened slightly, about 30 seconds. Sprinkle ribs with fennel fronds and pomegranate arils and serve with gravy.
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Mariama Adams
[email protected]The short ribs were a bit tough, but the sauce was delicious. I'll definitely try this recipe again, but I'll cook the ribs for a bit longer next time.
700KG Gaming
[email protected]This is a great recipe for a special occasion. The short ribs are very impressive and the sauce is very flavorful.
Md abu saleh
[email protected]I've made this recipe several times and it's always a hit. The short ribs are always cooked perfectly and the sauce is always delicious.
Rakib Hossan
[email protected]This recipe is a little time-consuming, but it's definitely worth the effort. The short ribs are melt-in-your-mouth tender and the sauce is to die for.
Rizn Syed
[email protected]I'm not a big fan of miso, but I decided to try this recipe anyway. I'm so glad I did! The miso and tomato sauce was amazing and the ribs were fall-off-the-bone tender.
King Lorenzo
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the results are delicious.
Shahbaz Gull Khan
[email protected]I would definitely recommend this recipe to anyone who loves short ribs.
Melissa Kirkpatrick
[email protected]This recipe is a winner! The short ribs were fall-off-the-bone tender and the sauce was amazing.
sanjay kumar
[email protected]The short ribs were a bit dry, but the sauce was delicious.
Green Jelly Gang yt
[email protected]I made this dish for my family and they loved it! The ribs were so tender and the sauce was perfect.
Neslihan Sezgin
[email protected]This is a great recipe for a special occasion. The short ribs are impressive and the sauce is very flavorful.
Nezuko lol
[email protected]The sauce was a bit too sweet for my taste, but the ribs themselves were cooked perfectly.
Surat Chandrawanshi
[email protected]I've tried a lot of short rib recipes over the years, but this one is by far the best. The combination of miso, tomato, and ginger is pure magic.
Lwandle Munyai
[email protected]This was my first time making short ribs and they turned out perfectly! The recipe was easy to follow and the results were delicious. Definitely a dish I'll be making again.
yupar lay
[email protected]I'm not a big fan of short ribs, but I decided to give this recipe a try anyway. I'm so glad I did! The miso and tomato sauce was amazing and the ribs were surprisingly tender.
lerato joseph
[email protected]The short ribs were a little tough for my taste, but the sauce was delicious. I'll definitely try this recipe again, but I'll cook the ribs for a bit longer next time.
Mary Matola
[email protected]This recipe is a keeper! I've made it twice now and it's always a crowd-pleaser. The miso and tomato combination is unexpected but it works so well together.
Leen Mohammed
[email protected]I made this dish last night and it was a huge hit! The short ribs were fall-off-the-bone tender and the sauce was incredibly flavorful. I served it over mashed potatoes and it was the perfect comfort food for a cold night.