Miso Braised Short Ribs

1

Preheat your oven to 350°. Wash and pat dry your short ribs, and begin to generously salt them on all sides. Set these aside for a few minutes to cure and get your pot ready.

2

In a heavy bottom, oven-safe pot, on medium-high heat, bring your pot to temperature and then add your oil ( this helps to avoid burning the oil). Add your salted short ribs in an even layer to brown on each side about 2 minutes. Continue until all sides are golden. Depending on the size of your pan and the ribs you may need to do this in stages, that’s okay!

3

Once the ribs are all browned, clean your leek thoroughly and slice into coins. Turn the heat on your pot down to medium and begin to saute in the remaining fat making sure to scrape up any brown bits. Once the leeks are browning, add the garlic, ginger and carrots and let them soften for about 1 minute. Add the beef stock to the pan.

4

In a small bowl, add your miso and a teaspoon of water, we want to loosen the paste to easily incorporate it to the broth. Once it’s ready add it to the pan and stir to combine the miso throughout the ingredients. Turn the heat off and tuck in your browned short ribs back into the pot. Make sure they are about ¾ of the way coved with the braising liquid.

5

Cover the pot with a lid and transfer to the preheated oven, let this simmer for about two hours. Check in intermittently, you may need to add a bit more stock to your pot depending on how powerful your oven is.

6

6. Scrub your turnips and chop off any greens at the top, you may cut them in halves or quarters. Once the two hours have passed, add the turnips to the pot and cover again for about 45 minutes. Check the meat to see if it’s tender and falling off the bone. Remove the lid and cook uncovered for the final 15 minutes.

7

Allow the meat to rest for 20 minutes and serve with rice or potatoes. Garnish with scallions and sesame seeds.