Garlic-Miso Braised Short Ribs
Wes
December 30, 2024
I like to serve these crowd-pleasing sweet and savory short ribs for the holidays. My family says they’re better than anything they can get in a restaurant and they look like “something you’d see in a video game,” which is by far the highest complement I can receive in my house.
Using the Anova Precision Oven’s sous vide mode to braise the ribs ensures that they’re ultra tender but never dry. A high-heat broiling stage turns the braising liquid into a slick, video-game-ready glaze.
Note: The prep time below includes 12 hours of hands-free time marinating in the refrigerator.
Serves
6
Prep Time
12:30
Cook Time
06:10
0
4
Ingredients
4 lb
bone-in English-cut short ribs
1 Tbsp
kosher salt
3 heads
garlic, peeled with cloves left whole
1 Tbsp
whole black peppercorns
⅓ cup
yellow miso
6 Tbsp
canola oil, divided
¼ cup
soy sauce
¼ cup
dark brown sugar
¼ cup
mirin
1.5 cups
low-sodium beef stock
Steps
1. Marinate the Ribs
Season the short ribs with the salt. Transfer to a large zipper-lock bag with the garlic and peppercorns.
Combine the miso, ¼ cup of the oil, soy sauce, brown sugar, and mirin in a small bowl. Whisk until combined. Transfer to the bag with the ribs. Seal and turn to evenly coat. Transfer to the refrigerator and let marinate for at least 4 hours or up to overnight.
2. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 190°F
Heat: Rear
3. Sear the Ribs
Carefully remove the ribs from the bag, reserving the marinade and garlic in the bag. Place the ribs on a paper towel-lined plate and pat dry.
Heat the remaining 2 tablespoons of oil in a Dutch oven over medium-high heat. When the oil is shimmering, add half of the short ribs and cook until well browned, 2 to 3 minutes per side. Return to the plate and repeat with the remaining ribs. Add the stock, bring to a simmer, and scrape up any browned bits. Return the ribs to the pot along with the reserved marinade.
4. Cook the Ribs
Rack
Cover the pot and transfer to the oven. Cook until the ribs are tender, about 6 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 190°F
Heat: Rear
06:00 Timer
5. Adjust the Oven for Glazing
Rack
Remove the pot from the oven before adjusting the settings.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top
6. Prepare the Sauce
Carefully remove the ribs from the pot and place on a wire rack set on a sheet pan.
Skim the fat off the surface of the sauce in the pot. Place the pot over medium-high heat and bring to a simmer. Reduce the heat to medium-low and simmer until the sauce is reduced by one-third, about 15 minutes.
7. Glaze the Ribs
Rack
Brush some of the sauce on the top of the ribs and transfer to the oven. Cook, brushing with the sauce every 2 minutes, until well glazed, 7 to 9 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top
00:07 Timer
8. Serve
Serve with the remaining sauce.
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