Maple Miso Short Ribs

Maple Miso Short Ribs with Crispy Leeks

Slow-braised maple miso short ribs in a glossy, umami-packed sauce, served over creamy mash (potato or cauliflower) and finished with crispy fried leeks and fresh chives.

Yield: 6 servings

Prep: 30 minutes (+ 1–12 hr dry brine)

Cook: 2½–3 hours

Total: ~3½–4 hours

Print Recipe

Macros (per serving – approx.)

Based on 6 servings. Includes short ribs, sauce, and mash.

With Potato Purée

Calories ~780 kcal

Protein ~45 g

Carbs ~48 g

Fat ~45 g

With Cauliflower Mash

Calories ~680 kcal

Protein ~46 g

Carbs ~30 g

Fat ~42 g

Numbers are estimates based on 3–4 lb boneless short rib, pan-rendered fat, a moderate portion of sauce, and either a buttery potato purée or lighter cauliflower mash.

Ingredients

Scale 1x 2x 3x

Short Ribs & Braising Base

• ▢ 3–4 lb boneless short rib
• ▢ Kosher salt, about ½ tsp per pound
• ▢ 1 onion, chopped
• ▢ 1 bunch green onions, rough chop
• ▢ 5 garlic cloves, peeled
• ▢ 1½ inch piece ginger, rough chop
• ▢ 3 tbsp gochujang
• ▢ ⅓ cup red miso
• ▢ 1 tbsp peppercorns
• ▢ ⅓ cup maple syrup
• ▢ ⅓ cup mirin
• ▢ ⅓ cup rice vinegar
• ▢ 4 cups beef bone broth or stock
• ▢ 1½ tbsp cornstarch
• ▢ Neutral oil, for searing and frying

For Serving

• ▢ 1 leek, cleaned and sliced into thin matchsticks
• ▢ Potato purée, for serving
• ▢ Chives, chopped, for topping

Instructions

1. Dry brine the beef

   Generously season the short ribs with kosher salt (about ½ tsp per pound). Place on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour and up to 12 hours (recommended). Remove from the fridge 30 minutes before cooking to come to room temperature.

2. Preheat the oven

   Preheat your oven to 375°F (190°C).

3. Sear the short ribs

   Preheat a heavy braising pan or Dutch oven over medium heat for about 5 minutes. Add a drizzle of oil, then sear the short ribs on all sides until deeply golden brown. Work in batches if needed to avoid overcrowding. Remove the seared short ribs and set aside.

4. Build the braising base

   In the same pan, add the chopped onion, green onions, garlic, and ginger. Sauté over medium heat until golden and fragrant, about 7–8 minutes. Stir in the gochujang, red miso, peppercorns, maple syrup, mirin, and rice vinegar. Cook for 2 more minutes, stirring, until everything is well combined and glossy.

5. Braise the short ribs

   Return the seared short ribs to the pan and pour in the beef bone broth or stock. Bring to a gentle simmer, then cover and transfer to the oven. Bake at 375°F for 30 minutes, then reduce the oven temperature to 325°F (165°C) and continue braising for about 2 more hours, or until the beef is very tender and easily pulls apart with a fork.

6. Make the sauce

   Carefully remove the short ribs from the braising liquid and set aside, tented with foil. Strain the braising liquid into a saucepan, pressing the vegetables with a spoon to extract as much flavor as possible. Bring the liquid to a gentle simmer.

   In a small bowl, whisk the cornstarch with a few tablespoons of the hot braising liquid to make a smooth slurry. Slowly whisk the slurry back into the saucepan and simmer, stirring, until the sauce thickens and becomes glossy. Adjust thickness to your liking with a splash more broth or a bit more slurry if needed.

7. Crisp the leeks

   In a separate pan or small pot, heat ½–1 inch of oil over medium heat until shimmering. Add the leek matchsticks in small batches and fry until lightly golden and crisp. Transfer to a paper towel–lined plate and season immediately with a pinch of salt.

8. Assemble and serve

   Warm the short ribs in the thickened sauce over low heat until heated through. Serve the short ribs over your potato or cauliflower purée, spooning extra sauce over the top. Finish with crispy fried leeks and a sprinkle of fresh chopped chives.

Chef Tips & Notes

• Cauliflower mash option: Swap potato purée for a mash of steamed cauliflower blended with a little butter and Greek yogurt or cream. Season well with salt, pepper, and garlic. This cuts carbs and calories while keeping the sauce the star.
• Boneless short rib works beautifully here, but you can also use bone-in short ribs; increase the total weight slightly and braise until fork-tender.
• For even deeper flavor, let the cooked short ribs cool in the sauce, refrigerate overnight, then reheat gently the next day. Skim any solidified fat from the top before reheating if you want to lighten it up a bit.

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