Skip to content
Menu
Miso Braised Beef Short Rib with Demiglace
Main

Miso Braised Beef Short Rib with Demiglace

8 h 30 minServes 4Nutri-Score C€€€
from @the_boujee.foodie8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef short ribs (bone-in, trimmed of excess fat)Meat1.5 kg
  • red wine (dry)Beverages500 ml
  • miso paste (red or white miso)Pantry60 g
  • soy saucePantry60 ml
  • mirinPantry60 ml
  • beef stockPantry700 ml
  • onion (roughly chopped)Produce2 pieces
  • carrot (roughly chopped)Produce2 pieces
  • garlic (smashed)Produce6 pieces
  • ginger (sliced)Produce30 g
  • thyme (sprigs)Spices4 pieces
  • bay leafSpices2 pieces
  • star aniseSpices2 pieces
  • black pepper (cracked)Spices3 g
  • vegetable oilPantry30 ml
  • saltSpices5 g

per serving

Nutrition

1,080kcal

Carbs
15 g
Proteins
75 g
Fat
80 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • Sieve
  • Saucepan
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Reduce into a demiglace

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

  6. Plate and serve

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