I recently tried making Miso Short Ribs with Cilantro Salsa Recipe, and I can’t stop thinking about them! The combination of tender, slow-braised beef and bright, fresh cilantro sauce blew me away. Every bite is rich, savory, and perfectly balanced with just a hint of sweetness and citrus.
Making this dish felt fancy, yet it was surprisingly easy to pull together. Let me walk you through this cozy, flavorful recipe that’s perfect for any dinner. You can also enjoy similar flavor combinations in the Crispy Halloumi Salad Bowl Recipe, which pairs fresh ingredients beautifully.
Ingredients
Here’s what you’ll need to make this dish taste amazing. Each ingredient is chosen to enhance the flavor and texture.
- 2½ pounds grass-fed short ribs – the marbling gives the beef extra richness and tenderness
- Kosher salt – for seasoning the ribs; Diamond Crystal is ideal for even coverage
- 1½ tablespoons neutral cooking oil – avocado or vegetable oil works best for searing
- ¼ cup sake – adds a subtle depth to the braising liquid
- ¼ cup chicken stock – forms the base for the sauce
- ¼ cup soy sauce – brings umami and savory notes
- 3 tablespoons white miso paste – the secret ingredient for rich, deep flavor
- 1 tablespoon maple syrup – adds gentle sweetness
- 2 tablespoons brown sugar – balances the savory flavors
- 2 garlic cloves, minced – gives aromatic warmth
- 1-inch piece fresh ginger, sliced – adds zesty brightness
- 2 scallions, sliced – infuses subtle onion flavor
- 1 strip orange peel – adds a refreshing citrus note
Cilantro Salsa Verde
- 1 cup fresh cilantro – vibrant and herbaceous
- 1 shallot – mild, sweet onion flavor
- 1 garlic clove – enhances depth
- 1 teaspoon fresh ginger, grated – adds warmth
- 1 teaspoon fish sauce – brings umami punch
- 1 tablespoon lemon juice – balances richness
- 2 tablespoons neutral oil – smooths out the sauce
- ½ teaspoon sugar – just a hint of sweetness
Note: several serving as a note of full line under the ingredients quantity.
Variations
- For a dairy-free version, this recipe already works naturally without dairy. You can also pair it with creamy sides like Delicious Mississippi Mud Potatoes Recipe for a hearty meal.
- To reduce sugar, replace maple syrup and brown sugar with a natural sweetener like monk fruit or skip altogether.
- Add a bit of chili or red pepper flakes to the cilantro salsa for a spicy kick.
- Swap chicken stock for vegetable stock to make it fully plant-forward while keeping the umami punch.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
Equipment You Need
- Dutch oven – essential for slow braising the ribs evenly
- Tongs – for turning and searing the ribs without piercing them
- Small bowl – to mix miso paste with stock
- Wooden spoon – for stirring braising liquid and deglazing the pot
- Microplane or peeler – to zest orange peel
How to Make Miso Short Ribs with Cilantro Salsa Recipe?
Prepare the Ribs
I let the short ribs come to room temperature for about 45 minutes. This ensures even cooking and helps achieve a perfect sear. Then, I seasoned them generously with kosher salt to enhance flavor.
Sear the Meat
In a preheated Dutch oven, I added neutral oil and seared the ribs on all sides until deeply caramelized. This step takes about 20 minutes and builds the foundation for the rich flavor of the dish.
Make the Braising Liquid
Next, I removed most of the oil and sautéed ginger and scallions briefly. I added sake, then mixed miso paste with chicken stock to create a smooth blend, followed by soy sauce, maple syrup, brown sugar, garlic, and orange peel.
Braise in the Oven
I returned the ribs to the Dutch oven, brought the mixture to a boil, then covered and transferred it to a 325°F oven. I slow-braised the ribs for 2¼ to 2½ hours until they were fork-tender.
Prepare the Cilantro Salsa
About 10 minutes before serving, I combined all salsa ingredients in a bowl. The result was a vibrant, fresh topping that balanced the richness of the meat beautifully.
Optional Sauce Reduction
If you like a thicker sauce, I strained the braising liquid and simmered it until glossy. Adding a touch of water or stock helps adjust consistency if needed.
Additional Tips for Making this Recipe Better
- I always let the ribs sit at room temperature first to avoid uneven cooking.
- Taking my time to sear every side ensures maximum flavor and beautiful caramelization.
- Deglazing the pan with sake lets me scrape up all the fond—it’s flavor gold.
- I check the ribs at the 2-hour mark to make sure they’re tender but not falling apart.
- Straining and reducing the sauce gives it a rich, glossy finish perfect for serving.
How to Serve Miso Short Ribs with Cilantro Salsa
I love serving these ribs over fluffy white rice or mashed potatoes. Adding roasted vegetables like carrots or broccoli creates a colorful plate. Garnishing with a little extra cilantro salsa verde not only brightens the dish visually but also adds a refreshing burst of flavor with each bite.
Nutritional Information
Here’s a quick look at the nutrition for one serving:
- Calories: ~450 kcal – rich and satisfying
- Protein: 35g – packed with tender beef
- Carbohydrates: 12g – mostly from sweeteners and aromatics
- Fat: 28g – from marbled short ribs, providing richness
Make Ahead and Storage
Storage
I store leftover ribs in an airtight container in the fridge. They stay fresh for up to 3 days and the flavors deepen overnight.
Freezing
I freeze portions of the ribs with sauce for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
I gently reheat on the stove or in the oven. Adding a splash of stock or water keeps the meat moist and tender.
Why You’ll Love This Recipe?
This miso short ribs recipe is one of my favorites, and here’s why:
- The slow-braising process gives melt-in-your-mouth tenderness without stress.
- Miso and soy bring bold, savory, and unique flavors to the table.
- Versatile for weeknight dinners or impressing guests at a dinner party.
- Can be customized with sugar-free or spice variations to suit your taste.
- The fresh cilantro salsa adds a bright, vibrant contrast to the rich, hearty ribs.
This recipe is comfort food elevated—perfect for cozy nights or special gatherings. The flavors, texture, and aroma will make it a dish you come back to again and again.
Miso Short Ribs with Cilantro Salsa Recipe
Ingredients
Method
- I let the short ribs come to room temperature for about 45 minutes. This ensures even cooking and helps achieve a perfect sear. Then, I seasoned them generously with kosher salt to enhance flavor.
- In a preheated Dutch oven, I added neutral oil and seared the ribs on all sides until deeply caramelized. This step takes about 20 minutes and builds the foundation for the rich flavor of the dish.
- Next, I removed most of the oil and sautéed ginger and scallions briefly. I added sake, then mixed miso paste with chicken stock to create a smooth blend, followed by soy sauce, maple syrup, brown sugar, garlic, and orange peel.
- I returned the ribs to the Dutch oven, brought the mixture to a boil, then covered and transferred it to a 325°F oven. I slow-braised the ribs for 2¼ to 2½ hours until they were fork-tender.
- About 10 minutes before serving, I combined all salsa ingredients in a bowl. The result was a vibrant, fresh topping that balanced the richness of the meat beautifully.
- If you like a thicker sauce, I strained the braising liquid and simmered it until glossy. Adding a touch of water or stock helps adjust consistency if needed.
Notes
- I always let the ribs sit at room temperature first to avoid uneven cooking.
- Taking my time to sear every side ensures maximum flavor and beautiful caramelization.
- Deglazing the pan with sake lets me scrape up all the fond—it’s flavor gold.
- I check the ribs at the 2-hour mark to make sure they’re tender but not falling apart.
- Straining and reducing the sauce gives it a rich, glossy finish perfect for serving.
