Miso braised short ribs slow-cooked in a savory blend of gochujang, red miso, and maple. The tender, fall-apart beef is finished in a deep, umami-forward glaze and topped with crispy fried leeks.
Dry Brine (1 to 12 hrs)
12 Sprinkle the short ribs generously with kosher salt. Place on baking sheet with a wire rack and refrigerate uncovered for at least 1 hour and up to 12 hours (recommended). Remove from the fridge 30 minutes before searing so it can come to room temperature.
Sear and Braise (3 hrs)
1 Sear the Short Ribs: Preheat your oven to 375°F. Place a heave heavy braising pan on your stove and preheat for about 5 minutes on medium-high. Add a drizzle of oil and sear the short ribs on all sides until deeply golden brown. Remove from pan.
2 Prepare 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 miso, gochujang, 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 for 30 minutes. Reduce heat to 325°F (165°C) and continue braising for 2 hours, or until the beef is fork-tender.
Sauce and Assembly (20 mins)
8 Crispy 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.
5 Make the Sauce: Remove the beef from the pan. Strain the braising liquid into a saucepan, pressing the vegetables to extract all liquid. Bring to a gentle simmer. Whisk the cornstarch with a small amount of hot broth to create a slurry. Add the slurry into the sauce and simmer until thickened.
9 Assemble and Serve: Add the short ribs back into the sauce and warm. Serve over creamy potato puree or polenta. Spoon on extra sauce and top with fresh chives and crispy leeks.
