Soy x Miso Short Ribs
Jonah Chusid
3
24 minutes
6 hours
Asian
Asian Fusion
Indulge in the ultimate culinary experience with our Fullblood American Wagyu Short Ribs recipe, a dish that effortlessly blends luxurious flavors and textures. This recipe takes the revered Wagyu beef, known for its rich marbling and tender texture, and elevates it with a symphony of Asian-inspired ingredients. The fusion of savory soy sauce, umami-rich miso paste, and the spicy kick of gochujang chili sauce creates a glaze that is simply irresistible. Paired with earthy shiitake mushrooms and sweet Japanese yams, this dish is a celebration of both flavor and tradition. Perfect for a special occasion or a gourmet weekend treat, these Wagyu short ribs promise to deliver an unforgettable dining experience. Follow along as we guide you through each step of creating this masterpiece, ensuring your dish turns out as succulent and flavorful as possible.
Ingredients
- 2.5 lbs Fullblood American Wagyu Short Ribs
- ¼ cup Soy Sauce
- ¼ cup Miso Paste
- 2 tbsp Sesame Oil
- 2 tbsp Mirin
- ¼ cup Gochujang Chili Sauce
- ½ cup of Broth (chicken or beef)
- ¼ cup of Seltzer
- 1 cup Shiitake Mushrooms (whole)
- 1 cup Japanese Yams (cubed)
- 1 cup Onions (sliced)
- 3 Garlic Cloves (minced)
Directions
Preheat the Oven: Set your oven to 250°F (120°C) in preparation for slow cooking.
Sear the Short Ribs: In a skillet over medium-high heat, sear the Wagyu short ribs for 3 minutes on each side or until they develop a rich brown crust. Once seared, set them aside.
Sautee the Aromatics: In the same skillet, sauté the sliced onions for 4-5 minutes until they become translucent. Add the minced garlic and continue to sauté for another 2-3 minutes.
Cook the Mushrooms: Add the shiitake mushrooms to the skillet and sauté for 5 minutes.
Prepare braising liquid: In a separate bowl, whisk together soy sauce, miso paste, sesame oil, Mirin, gochujang chili sauce, broth, and seltzer until well combined.
Assemble in Dutch Oven: Pour the glaze mixture into a Dutch oven. Nestle the seared short ribs into the sauce, ensuring the tops are slightly exposed.
Slow Cook: Cover the short ribs with a sheet of parchment paper before placing the lid on the Dutch oven. Cook in the preheated oven for 4-5 hours.
Add Japanese Yams: Remove the Dutch oven from the oven and carefully place the cubed Japanese yams on top of the short ribs. Return to the oven and cook for an additional 1.5 hours.
