
Miso Short Ribs with Cilantro Sauce
For those chilly days you need comfort, it can come in the form of braised miso short ribs with cilantro salsa verde!
Ingredients
2¼ lbs bone-in short ribs
Kosher Salt
2½ tbsp Sizzle
⅓ cups packed brown sugar
1½ tbsp maple syrup
1 head garlic, ¼ inch top removed
1½-inch ginger, cut into coins
2 tbsp garlic, minced
1 bunch green onion, green + white parts only
½ cup sake
1½ cup chicken stock, low sodium
¼ cup white miso paste
2-inch organic orange peel
¼ cup soy sauce
For Cilantro Sauce
⅓ cup packed cilantro, finely chopped
2 tbsp shallot, finely chopped
1 tbsp fish sauce
1 tbsp lemon juice
3 tbsp Drizzle
1½ tsp garlic, minced
1 tsp ginger, finely chopped
1½ tsp sugar
Instructions
Remove short ribs from refrigerator 44 minutes before cooking.
Generously season short ribs on all sides. Heat dutch oven medium-high heat. Add 1½ tbsp Sizzle. Add short ribs and brown on all sides, should take about 20 minutes. Transfer ribs to a plate and cover.
Preheat oven to 325F.
Remove all but 3 tablespoons of oil. Add ginger and scallions and cook for 1 minute.
Add sake and cook for 3 minutes. Stir ¼ cup chicken stock and miso paste in a small bowl until a loose paste forms.
Add chicken stock, soy sauce, maple syrup, brown sugar, miso mixture, and orange peel. Bring to a boil then lower to a simmer again then return short ribs to the dutch oven. Bring the mixture to a boil, cover with a lid, then transfer to the oven.
10 minutes before serving, add all Cilantro Sauce ingredients to a bowl and mix to combine well.
Slow braise in the oven for 2¼-2½ hours or until short ribs are fork tender, checking in at the 2 hour mark. Serve with rice with sauce and cilantro salsa verde sauce served atop.
If you want to reduce the sauce a bit, strain all liquid in the pot, return the strain sauce to the dutch oven and simmer until reduced. Adjust with water or chicken stock to thin out the sauce, if necessary. To speed up reduction, you can also add potato starch, about 1½ tsp at a time and whisk until thickened.