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Miso Short Ribs with Cilantro Salsa Recipe
Ash Tyrrell

Miso Short Ribs with Cilantro Salsa Recipe

I recently tried making miso short ribs with cilantro salsa, 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.
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Total Time 2 hours 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.