Charred Red-Miso Braised Short Rib
by Joey Elenterio, Chef, Cadence, San Francisco, California
- 1 pound Certified Piedmontese boneless short ribs
- Salt and ground black pepper, to taste
- 8 ounces red miso
- 2 medium carrots, chopped
- 1 large onion, chopped
- 4 ribs celery, chopped
- 1 head garlic, cut in half horizontally
- 1 bay leaf
- 1 tablespoon black peppercorn
- ½ bunch thyme
- 2 cups red wine
- 1 quart veal or beef stock
- 3 quarts chicken stock
- Rice, for serving
- Scallions, Thai basil, lime, pickled ginger, and jalapeños for garnish (optional)
Preheat an oven to 350°F.
Start by heavily seasoning the short ribs with salt and pepper. In a pan over high heat, sear the beef on all sides to get a nice caramelized crust on the short ribs. Remove from pan. Add onions, carrot, celery, and garlic and sweat for 8 minutes or until translucent. Remove from pan. Add miso and allow to caramelize. Continue to stir for 10 minutes; it is important to keep stirring because you want the miso to char but not burn. Add vegetables back to the pan and deglaze with red wine. Add bay leaf, peppercorn, thyme, veal stock, and chicken stock, and bring to a boil. Transfer beef and contents of the pot to an oven-safe dish. Place parchment paper on top of the beef to keep it submerged in the liquid during the braising process. Cover the dish with 2 sheets of aluminum foil and ensure that you have created an extremely tight seal all the way around. Braise in the oven until fork-tender, about 1½ to 2½ hours. Remove beef from braise. Return the sauce to the oven to reduce, skimming excess fat off of the top.
Re-glaze the short ribs with the reduced braising liquid by continuously spooning it over the ribs about every 5 minutes as it continues to reduce in the oven. Repeat this process a few times.
Serve the short ribs with rice of your choosing, scallions, Thai basil, lime, pickled ginger, and jalapeños, if desired.