Recipe: Japanese braised beef short ribs

Recipe: Japanese braised beef short ribs

15m + 1 day prep | 3h 30m cook

Last updated

These deeply savoury short ribs are slow-cooked until they are soft and nearly falling off the bone. Serve with fluffy steamed rice and quick-pickled cucumbers for a comforting dish that’s as perfect for a dinner party as it is a weeknight family meal.

Ingredients (Serves 6)

  • 2kg beef short ribs on the bone, cut into single ribs
  • 2 tbsp miso paste
  • 4 tbsp dark brown sugar
  • 4 tbsp soy sauce (light or shoyu)
  • Grapeseed or canola oil
  • 4 tbsp mirin
  • 1 tsp sesame oil
  • 1 tbsp finely grated fresh ginger
  • 4 garlic cloves, finely grated
  • 1/4 tsp chilli flakes
  • 2 cups dashi or stock
  • Coriander and spring onions, to serve
  • Shichimi togarashi, to serve
  • Steamed rice, to serve
  • Pickled cucumber, to serve

Mix the soy sauce, brown sugar, mirin, miso, sesame oil, ginger, garlic, and chilli flakes in a bowl. Marinate the ribs in this mixture and refrigerate overnight. The next day bring ribs to room temperature before cooking.

Preheat oven to 180C. Brown the ribs, in batches, in a pan with a little grapeseed oil over medium-high heat and transfer to a large Dutch oven or casserole dish. Pour the remaining marinade over the meat and add dashi or stock to cover the ribs (top with water if needed).

Cover and place in the oven until the liquid simmers, about 30 minutes, then reduce heat to 160C and cook until meat is very tender, about 3 hours. This may also be cooked on the stove by bringing to a simmer and then cooking over very low heat for 3 hours. If the sauce is too thin, remove the lid and simmer gently to reduce.

Serve with steamed rice and quick pickled cucumbers (see below). Top with coriander, spring onions and shichimi togarashi.

QUICK PICKLED CUCUMBER
Combine ¼ cup rice wine vinegar, ¼ cup water, 3 tbsp sugar and 1 tsp salt in a saucepan and bring to a boil. Remove from heat. Add 1 cup of thinly sliced cucumber and stir. Refrigerate for 30 minutes and serve as a refreshing side dish.

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