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Miso Braised Beef Short Rib with Demiglace
Hoofdgerecht

Miso Braised Beef Short Rib with Demiglace

8 u 30 minVoor 4Nutri-Score C€€€
van @the_boujee.foodie8 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • beef short ribs (bone-in, trimmed of excess fat)Vlees1,5 kg
  • red wine (dry)Dranken500 ml
  • miso paste (red or white miso)Voorraadkast60 g
  • soy sauceVoorraadkast60 ml
  • mirinVoorraadkast60 ml
  • beef stockVoorraadkast700 ml
  • onion (roughly chopped)Groente en fruit2 stukken
  • carrot (roughly chopped)Groente en fruit2 stukken
  • garlic (smashed)Groente en fruit6 stukken
  • ginger (sliced)Groente en fruit30 g
  • thyme (sprigs)Kruiden en specerijen4 stukken
  • bay leafKruiden en specerijen2 stukken
  • star aniseKruiden en specerijen2 stukken
  • black pepper (cracked)Kruiden en specerijen3 g
  • vegetable oilVoorraadkast30 ml
  • saltKruiden en specerijen5 g

per portie

Voedingswaarden

1.080kcal

Koolhydraten
15 g
Eiwitten
75 g
Vetten
80 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Koekenpan
  • Zeef
  • Steelpan
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Reduce into a demiglace

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

  6. Plate and serve

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