Miso Maple Short Ribs | Gochujang + Miso Glaze
Serves 425 mins prep180 mins cook
These miso maple short ribs are slow-braised in miso, gochujang, and maple for tender, fall-apart beef coated in a rich, glossy glaze. Sweet, savory, and full of umami - the perfect cozy dish for dinner parties or quiet nights in.
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Instructions
12 Dry Brine the Beef - Generously season the short ribs with kosher salt. Pace on a wire rack under a baking sheet and refrigerate uncovered for at least 1 hour and up to 12 hours (recommended). Remove from the fridge 30 minutes before cooking to come to room temperature. 13 Preheat your oven to 375°F. 1 Sear the Short Ribs - Preheat a heavy braising pan over medium heat for 5 minutes. Add a drizzle of oil and sear the short ribs on all sides until deeply golden brown. Remove and set aside. 2 Build the Braising Base - In the same pan, add onion, green onion, garlic, and ginger. Sauté over medium heat until golden and fragrant, about 7–8 minutes. Stir in the gochujang, miso, peppercorns, maple syrup, mirin, and rice vinegar. Cook for 2 minutes more minutes. 3 Braise - Return the seared short ribs to the pan and pour in the beef broth. Bring to a simmer, cover, and bake at 375°F for 30 minutes. Reduce heat to 325°F and continue braising for 2 hours, or until the beef is fork-tender. 5 Make the Sauce - Remove the beef from the pan. Strain the braising liquid, pressing the vegetables to extract as much flavor as possible.Pour the liquid into a saucepan and bring to a gentle simmer. Whisk the cornstarch with a bit of the hot broth to make a slurry, then slowly stir it into the sauce until it thickens to your liking. 8 Crisp the Leeks - In a separate pan, heat olive oil and fry the leek matchsticks until lightly golden. Drain on paper towels and season with a pinch of salt. 9 Assemble and Serve - Warm the short ribs in the thickened sauce. Serve over creamy potato purée, topped with crispy leeks, extra sauce, and a sprinkle of fresh chives.View original recipe