MISO-TOMATO BRAISED SHORT RIBS
This succulent short-ribs platter embodies American cooking today: It melds flavors from cultures all around the world with delicious results. Miso is the magic in the marinade-rubbed over the ribs which are chilled overnight, it adds salt, umami, and a subtle tanginess. Fennel, tomatoes, and orange juice brighten the braise, while ginger offers a hint of heat. Garnish with sparkling pomegranate arils for a sweet special finish.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h25m
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- Season ribs with salt and pepper. Rub miso all over ribs to evenly coat. Tightly wrap in butcher paper or plastic, transfer to a large resealable bag or container, and refrigerate at least 24 hours and up to 3 days. Bring to room temperature 1 hour before cooking.
- Preheat oven to 325°F. Unwrap ribs and wipe off excess miso with a paper towel. Heat a wide pot over medium; swirl in 2 tablespoons oil. Working in two batches, brown ribs on meaty sides, about 5 minutes (if pot bottom darkens too quickly, wipe clean between batches). Transfer to a plate.
- Swirl remaining 1 tablespoon oil into pot. Add shallots, fennel, celery, ginger, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables turn golden in places, 8 to 10 minutes. Stir in tomato paste, allspice, and bay leaf and cook 1 minute. Add wine and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
- Return ribs and accumulated juices to pot, bone-sides down. Crush tomatoes into pieces with your hands or a masher; add to pot with tomato juices, 1 1/2 cups broth, and orange zest and juice. If necessary, add more broth to just cover ribs. Bring to a simmer.
- Cover pot and transfer to oven; braise 2 hours. Remove lid and continue to braise, spooning liquid over ribs a few times, until meat is fork-tender, 1 to 1 1/2 hours more. Transfer ribs to a platter and loosely cover to keep warm.
- Strain braising liquid through a mesh sieve, pressing on solids to extract as much liquid as possible; discard solids. Spoon excess fat from liquid (or use a fat separator). Transfer liquid to a small saucepan and bring to a boil.
- Meanwhile, whisk together remaining 1/2 cup broth and flour until smooth. Slowly whisk into braising liquid. Boil, whisking constantly, until thickened slightly, about 30 seconds. Sprinkle ribs with fennel fronds and pomegranate arils and serve with gravy.
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xamu zee
[email protected]I followed the recipe exactly and the ribs turned out perfectly. They were fall-off-the-bone tender and the sauce was flavorful. I served them with mashed potatoes and vegetables and it was a hit with my family.
Shahin Bappi
[email protected]These ribs were delicious! The sauce was perfect and the meat was so tender. I will definitely be making this again.
Jawaid Janion
[email protected]I made this dish for a potluck and it was a hit! The ribs were gone in no time. I will definitely be making this again.
Larisa Daraban
[email protected]This is a great recipe for a weeknight meal. The ribs are cooked in the slow cooker, so you can set it and forget it. I served them with mashed potatoes and vegetables.
Mark Estrada
[email protected]I love this recipe! The ribs are always so tender and the sauce is amazing. I highly recommend this recipe.
Alexander Hareg
[email protected]This is a delicious and easy recipe. The ribs were fall-off-the-bone tender and the sauce was flavorful. I served them with rice and vegetables.
toufiq hassan
[email protected]I made this dish for a potluck and it was a hit! The ribs were gone in no time. I will definitely be making this again.
Renee Roy
[email protected]This is a great recipe for a weeknight meal. The ribs are cooked in the slow cooker, so you can set it and forget it. I served them with mashed potatoes and vegetables.
Adeyemi john Ogunyadi
[email protected]I love this recipe! The ribs are always so tender and the sauce is amazing. I highly recommend this recipe.
Maja Lincer
[email protected]This is a delicious and easy recipe. The ribs were fall-off-the-bone tender and the sauce was flavorful. I served them with rice and vegetables.
Neelam Pari
[email protected]I made this dish for my husband's birthday and he loved it! The ribs were so tender and the sauce was perfect. I will definitely be making this again.
Keratilwe Mphalo
[email protected]This is a great recipe for a special occasion dinner. The ribs are elegant and delicious. I highly recommend this recipe.
Ryan Greensted
[email protected]I've made this recipe several times and it's always a hit. The ribs are always so tender and flavorful. I love serving them over mashed potatoes or rice.
Ricardo Andalon
[email protected]This is one of my favorite recipes for short ribs. The miso and tomato combination is amazing and the ribs are always so tender. I highly recommend this recipe.
Mujtaba Bhutto
[email protected]I'm not a big fan of short ribs, but I decided to give this recipe a try and I'm so glad I did! The ribs were incredibly tender and the sauce was perfect. I'll definitely be making this again.
Sadia Bibi
[email protected]I made this dish for a dinner party and it was a huge success. The ribs were perfectly cooked and the sauce was delicious. I highly recommend this recipe.
Namara Betty
[email protected]These short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.