Miso Braised Short Ribs

When the weather turns cool, I reach for dishes that fill the house with warmth and rich, comforting aromas. These miso braised short ribs deliver fall-apart tender beef in a mahogany sauce that balances Japanese umami with the richness of a classic Western braise. The technique follows the same principles as osso bucco or beef bourguignon, but instead of building flavor solely with wine and aromatics, I use sake and white miso to create something deeper and more complex.

What makes this braise special is how the ingredients work together. Red wine brings fruity notes and acidity that brighten the earthy miso, while sake contributes amino acids that amplify the savory intensity. The white miso itself adds nutty depth without overwhelming the beef, and a small piece of dark chocolate stirred in at the end ties everything together with a glossy finish. After a couple of hours in a covered pot, the collagen in bone-in short ribs breaks down into gelatin, leaving meat so tender it falls apart at the touch of a fork.

Why This Recipe Works

Sake and red wine together — Red wine lends fruity acidity and structure, while sake adds natural amino acids that amplify the taste of umami. Together, they make for a more complex, savory braise than either liquid could do on its own.

White miso for depth — Seasoning the braise with white miso adds earthy, nutty complexity and a mild sweetness, enhancing the beef.

Low, slow braise — Simmering the ribs over low heat breaks down tough collagen into gelatin, and allows fat to render gradually, transforming tough short ribs into tender, succulent meat that practically melts off the bone.

Chocolate finish — A small amount of dark chocolate adds subtle earthy complexity while giving the sauce a dark, glossy sheen that makes the final dish look as rich as it tastes.

Ingredients

Beef short ribs — Bone-in short ribs are ideal for braising because they contain loads of collagen and marbling. During the long braise, the collagen breaks down into gelatin while some fat renders out, leaving the meat supple and fall-apart tender. If you can’t find short ribs, other tough cuts like beef shank or chuck also work well with this method.

All-purpose flour — A light dusting of flour helps the meat brown more deeply and evenly while creating fond on the bottom of the pot. As the ribs braise, the flour also helps thicken the liquid into a rich gravy.

Red wine — Red wine adds fruity aromatics and acidity that balance the earthy richness of the miso. The acidity also helps tenderize the beef and brighten the overall flavor of the sauce.

Sake — Sake contributes natural amino acids that intensify the umami in the braise. It also adds a clean, slightly sweet background note that complements both the wine and the miso.

Organic Miso White — Our organic white miso has a mellow, nutty flavor that seasons the braise without overwhelming it. Its gentle sweetness and earthy depth work beautifully with the wine and sake to create a complex, layered sauce.

Tomato paste — A small amount of tomato paste adds concentrated savory depth and helps create the sauce’s rich mahogany color.

Ginger — Coins of fresh ginger add an aromatic warmth that cuts through the richness of the beef.

Dark chocolate — A small piece of dark chocolate stirred in at the end brings the flavors together while adding a glossy sheen to the sauce. It contributes subtle earthy complexity without making the dish taste sweet or dessert-like.

Flat-leaf parsley and lemon zest — These fresh garnishes provide bright, aromatic contrast that prevents the rich braise from feeling too heavy.

How to Make Miso Braised Short Ribs

I start by patting the short ribs completely dry with paper towels. Any surface moisture will interfere with browning, so take a moment to make sure they’re as dry as possible. Then I dust all sides of the ribs lightly with flour using a fine-mesh sieve or tea strainer. The flour coating helps create a deeply browned crust and will also thicken the braising liquid as it cooks.

Next, heat a large Dutch oven over medium-high heat until it’s quite hot, then add the oil and swirl to coat the bottom. Add the short ribs in a single layer. If they don’t all fit, work in batches rather than crowding them. Crowded meat steams instead of browning. I let each side sit undisturbed until it develops a deep brown crust before flipping to the next side. This takes patience, but that caramelization is where a lot of the flavor comes from. TIP: Don’t move the ribs around while they’re browning. Let them sit and develop that crust, then flip cleanly to the next side.

Once all surfaces are deeply browned, I use paper towels to soak up as much of the rendered fat as possible. Then, add the red wine, sake, white miso, tomato paste, and ginger. Increase the heat to bring everything to a boil, letting it bubble vigorously for a minute or two until the sharp alcohol aroma dissipates. This step cooks off most of the raw alcohol. Then, lower the heat to maintain a gentle simmer and cover the pot.

The ribs need to braise for about two to two and a half hours or until a fork passes through the meat easily. Flip them every 30 to 45 minutes to ensure even cooking and check the liquid level. If the sauce reduces too much and starts looking thick and gluggy, add a splash of water so it doesn’t scorch.

Once the beef is tender, I like to use a spoon to skim off the excess fat from the surface of the sauce. If the braising liquid looks thin and watery, remove the ribs to a plate and boil the sauce uncovered until it thickens into a gravy that coats the back of a spoon. Once it reaches the right consistency, turn off the heat and stir in the dark chocolate. This gives the sauce a beautiful, glossy finish while adding a layer of subtle complexity. Then, return the ribs to the pot to coat them in the sauce.

I serve these over rice or creamy mashed potatoes with the rich sauce spooned over everything. Finish with a sprinkle of minced parsley and lemon zest.

Serve This With

To start the meal, Miso Corn Potage provides a warming, silky introduction that shares the same umami-rich foundation of miso. The miso braised short ribs are rich and savory, so I like pairing them with sides that provide contrast. Creamy Mashed Potatoes with Shio Koji makes a perfect base for soaking up the miso sauce, while the shio koji adds more fermented umami. For a lighter companion, Roasted Miso Lemon Butter Broccoli brings bright citrus notes and crisp-tender texture that balances the tender beef. If you’re serving this as part of a larger spread, Miso Mustard Potato Salad offers a tangy, creamy contrast, while a simple green salad with Ginger Miso Vinaigrette adds a refreshing acidic touch. And if you want to end on a sweet note, Miso Caramel Ice Cream closes out the meal with an unexpected sweet and salty twist.