Main
Miso glazed short ribs with braising sauce
Serves four. Miso glazed short ribs with braising sauce.
Clear and checked
Method
- 01
Read, weigh and prepare
10 minHands-onRead the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.
- 02
Start heating the oven
1 minHands-onHeat the oven to 150°C fan / 170°C conventional.
- 03
Allow the oven to heat
14 minHands-off · check as directedAllow about 15 minutes in total, checking the oven has reached its setting.
- 04
Brown short ribs in batches
15 minHands-onPat short ribs dry and season with the listed seasoning. Brown in uncrowded loads in a heavy pan with the listed oil, turning to colour the surfaces. Transfer to a clean plate; it will finish cooking later.
- 05
Soften the vegetables
5 minHands-onSoften onion in the casserole for 5 minutes.
- 06
Build the braise
4 minHands-onAdd ginger and garlic, then stock, sake and braising soy. Return ribs. Bring to a simmer, adding listed top-up water if needed so the ribs are partly surrounded by liquid.
- 07
Load the oven
2 minHands-onBring the filled casserole to a simmer, cover and carefully transfer to the heated oven.
- 08
Braise covered
97 minHands-off · check as directedCover and braise for 3–3½ hours until a skewer slides in without resistance.
- 09
Check and turn
1 minHands-onCheck the liquid is still moist enough; add the listed top-up water if needed and replace the lid.
- 10
Finish the braise
97 minHands-off · check as directedContinue covered until the stated tenderness cue is reached. Extend cooking if it still resists a fork.
- 11
Check and take out of the oven
2 minHands-onCheck the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.
- 12
Separate meat and cooking liquid
8 minHands-onLift ribs out carefully, strain the liquid and skim excess fat. Keep the ribs moist with some unreduced liquid.
- 13
Reduce the sauce
12 minHands-onReduce some braising liquid until concentrated; reserve the rest separately.
- 14
Make miso glaze
3 minHands-onWhisk miso, mirin, honey and glaze vinegar with reduced braising liquid until brushable. Arrange ribs on a tray and brush generously.
- 15
Heat and load the grill
3 minHands-onHeat the grill to medium-high and put the glazed ribs beneath it, keeping the tray at a safe distance.
- 16
Caramelise the glaze
4 minHands-onGrill for 3–5 minutes until glossy and lightly caramelised, watching continuously because miso and honey burn quickly.
- 17
Check and take out of the oven
2 minHands-onCheck the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.
- 18
Finish and serve
2 minHands-onServe with some reduced braising sauce alongside.
Equipment check
5 items required
- Digital scales
- Appropriate chopping board
- Probe thermometer
- Wide frying pan
- Oven and oven-safe dish
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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