Maple Miso Short Ribs

⚡ KevEats Recipe

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High Protein Braised Short Ribs Chef-y Comfort Food

Maple Miso Short Ribs with Crispy Leeks

Slow-braised maple miso short ribs in a glossy umami sauce over creamy mash with crispy leeks.

These short ribs are rich, glossy, tender, and packed with deep umami flavor from red miso, gochujang, maple, mirin, rice vinegar, ginger, garlic, and beef stock.

780 Calories

45g Protein

45g Fat

48g Carbs

Servings 6 servings

Prep Time 30 min

Cook Time 2.5–3 hr

Total Time 3.5–4 hr

Jump to Ingredients Jump to Instructions Macro Toggle Jump to Tips

Ingredients

Short Ribs & Braising Base

• 3–4 lb boneless short rib
• to season kosher salt, about 1/2 tsp per pound
• 1 onion, chopped
• 1 bunch green onions, roughly chopped
• 5 cloves garlic, peeled
• 1.5 inch ginger, roughly chopped
• 3 tbsp gochujang
• 1/3 cup red miso
• 1 tbsp peppercorns
• 1/3 cup maple syrup
• 1/3 cup mirin
• 1/3 cup rice vinegar
• 4 cups beef bone broth or stock
• 1.5 tbsp cornstarch
• as needed neutral oil, for searing and frying

For Serving

• 1 leek, cleaned and sliced into thin matchsticks
• as needed potato purée or cauliflower mash
• to finish chopped chives

Macro Toggle

Potato Purée Cauliflower Mash

With Potato Purée
780 calories • 45g protein • 48g carbs • 45g fat

Kev Tip

Dry brine if you can. Even 1 hour helps, but 8–12 hours uncovered in the fridge gives you better seasoning, better browning, and deeper flavor.

Make It Fit Your Macros Lower carb: use cauliflower mash instead of potato purée.
Lower fat: chill overnight and skim solidified fat before reheating.
Higher carb: serve over potato purée, rice, or noodles.

Meal Prep Notes These are even better the next day. Cool in the sauce, refrigerate overnight, skim fat if desired, then reheat gently.

Instructions

1. 1Season short ribs with kosher salt, about 1/2 tsp per pound. Refrigerate uncovered for 1–12 hours.
2. 2Remove beef from the fridge 30 minutes before cooking. Preheat oven to 375°F.
3. 3Preheat a Dutch oven or braising pan over medium heat. Add oil and sear short ribs on all sides until deeply browned.
4. 4Remove beef and set aside. Add onion, green onions, garlic, and ginger. Cook 7–8 minutes until golden and fragrant.
5. 5Stir in gochujang, red miso, peppercorns, maple syrup, mirin, and rice vinegar. Cook 2 minutes until glossy.
6. 6Return short ribs to the pan. Add beef stock. Bring to a gentle simmer, cover, and transfer to oven.
7. 7Braise at 375°F for 30 minutes, then reduce to 325°F and continue braising about 2 hours, until fork-tender.
8. 8Remove short ribs and tent with foil. Strain braising liquid into a saucepan, pressing vegetables to extract flavor.
9. 9Whisk cornstarch with a few tablespoons hot braising liquid to make a slurry. Whisk into sauce and simmer until glossy.
10. 10Fry leek matchsticks in neutral oil until golden and crisp. Drain on paper towels and salt immediately.
11. 11Warm short ribs in sauce. Serve over potato purée or cauliflower mash with extra sauce, crispy leeks, and chives.

Chef Notes

Cauliflower mash option. Steam cauliflower and blend with a little butter, Greek yogurt or cream, salt, pepper, and garlic for a lower-carb base.

Bone-in option. Bone-in short ribs also work beautifully. Increase total weight slightly and braise until fork-tender.

Best flavor move. Let cooked short ribs cool in the sauce overnight, then reheat the next day.

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