Miso Honey Short Ribs
Servings:
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Ingredients
Instructions
Nutrition
| 500 g | Short ribs | |
| 4 stalks | Scallions | |
| 2 tbsp | Ginger | |
| 3 cloves | Garlic | |
| 1 tbsp | Ginger powder | |
| 100 ml | Sake | (or dry sherry) |
| 1 tbsp | Rapeseed oil | |
| 2 tbsp | Miso paste | |
| 4 tbsp | Honey | (spicy) |
| 2 tbsp | Soy sauce | |
| 2 tbsp | Beef stock | (pot) |
| 1 tbsp | Cornstarch |
- Preheat the oven to 170°C (325°F/Gas Mark 3). Remove the ribs from the packaging and allow to back to room temperature. Meanwhile, combine the soy sauce and ginger powder, and set aside. Chop the green onions (white and green parts), dice the ginger and the garlic and set aside. If not using hot honey, combine the honey with a sriracha or gochujang and set aside.
- Heat a pan until smoking hot over a high heat. Add the oil and then add the ribs and season generously. Sear all over until golden brown, turning them regularly with a tongs. Transfer to a plate.
- Drain the excess oil out of the pan and add the ginger, garlic and two-thirds of the spring onions. Sauté for about 2 minutes until aromatic. Deglaze with the Sake or Sherry and then whisk in the miso and honey. Add the soy & ginger sauce with the stock. Add the ribs and the sauce to a casserole dish, cover with foil, and roast for 3 hours until the ribs are meltingly tender.
- When the ribs are cooked, carefully transfer them to a warm plate, then remove any excess fat with kitchen roll. Transfer the sauce back into the pan, and mix the cornflour with enough water to make a paste then whisk into the sauce. Bring to a simmer and cook for a few minutes until thickened, whisking constantly. Spoon the honey miso sauce over the plated ribs, and garnish with the remaining spring onions to serve.
Fat:
53g
Saturates:
20.5g
Sugars:
36.8g
Protein:
23.6g
Carbs:
53g
Fiber:
2.5g
69%
Calories
53.5%
Carbs
27.8%
Protein
132.5%
Fat
10%
Fiber