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Miso Braised Beef Short Rib with Demiglace
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Miso Braised Beef Short Rib with Demiglace

8 h 30 minPara 4Nutri-Score C€€€
de @the_boujee.foodie8 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • beef short ribs (bone-in, trimmed of excess fat)Carne1,5 kg
  • red wine (dry)Bebidas500 ml
  • miso paste (red or white miso)Despensa60 g
  • soy sauceDespensa60 ml
  • mirinDespensa60 ml
  • beef stockDespensa700 ml
  • onion (roughly chopped)Frutas y verduras2 piezas
  • carrot (roughly chopped)Frutas y verduras2 piezas
  • garlic (smashed)Frutas y verduras6 piezas
  • ginger (sliced)Frutas y verduras30 g
  • thyme (sprigs)Especias4 piezas
  • bay leafEspecias2 piezas
  • star aniseEspecias2 piezas
  • black pepper (cracked)Especias3 g
  • vegetable oilDespensa30 ml
  • saltEspecias5 g

por ración

Nutrición

1080kcal

Carbohidratos
15 g
Proteínas
75 g
Grasas
80 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Sartén
  • Tamiz
  • Cazo
  • Pinzas de cocina

paso a paso

Preparación

  1. Season and sear the short ribs

    • Pat the beef short ribs dry and season generously with salt and cracked black pepper.
    • Heat the vegetable oil in a Dutch oven over high heat.
    • Sear the short ribs on all sides until deeply browned, then set aside.
    Paso 1

  2. Build the braising base

    • Lower the heat and add the onion, carrot, garlic and ginger to the pot.
    • Cook until softened and fragrant.
    • Stir in the miso paste, soy sauce and mirin and cook for a minute.
    • Add the thyme, bay leaves and star anise.
    Paso 2

  3. Deglaze and braise

    • Pour in the red wine and scrape up the browned bits from the bottom.
    • Let the wine reduce slightly, then add the beef stock.
    • Return the short ribs to the pot, cover and braise low and slow until the meat is soft and tender.
    Paso 3

  4. Strain the braising liquid

    • Carefully lift out the short ribs and keep them warm.
    • Strain the braising liquid through a fine sieve into a saucepan, discarding the solids.
    Paso 4

  5. Reduce into a demiglace

    • Bring the strained liquid to a simmer over medium heat.
    • Reduce until glossy, thickened and intensely flavoured.
    Paso 5

  6. Plate and serve

    • Spoon the demiglace over the tender short ribs.
    • Serve hot with your favourite sides.
    Paso 6
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