Directions
- 1Cut the short ribs or chuck into pieces.
- 2Season the short ribs with salt.
- 3Chop 3-4 cloves of garlic.
- 4Peel and grate 2-3 tablespoons of ginger.
- 5Roughly chop 2-3 stalks of green onions.
- 6Pour 3 cups of low-sodium beef stock into a bowl and whisk to combine, then set aside for later.
- 7In another bowl, add 1/3 cup of miso.
- 8Add 2 tablespoons of rice vinegar to the miso.
- 9Pour in 1/4 cup of tamari.
- 10Add 1/3 cup of honey.
- 11Mix the miso, rice vinegar, tamari, and honey, then set aside.
- 12Pat the meat dry with paper towels.
- 13Add avocado oil to a pot.
- 14Sear the meat in the pot.
- 15Remove the seared meat from the pot and set aside.
- 16Add the garlic, ginger, and green onions to the pot.
- 17Deglaze the pot with sake or water.
- 18Add the miso mixture to the pot.
- 19Return the seared meat to the pot.
- 20Pour in the beef broth to cover the meat.
- 21Cover the pot and bake at 325 degrees Fahrenheit for 3 hours.
- 22Serve the cooked short ribs over rice and pour the sauce on top.
Ingredients
- 3 lbs boneless short ribs or chuck
- salt
- 3 cloves garlic
- 2 tbsp ginger
- 2 stalks green onions
- 3 cups low-sodium beef stock
- 1 third cup miso
- 2 tbsp rice vinegar
- 1 fourth cup tamari
- 1 third cup honey
- avocado oil
- sake or water
Equipment
knifecutting boardgraterbowlwhiskpaper towelsdutch oventongsladle
Tips
- save this recipe, it's easy
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