Miso Short Ribs

INGREDIENTS:

For The Ribs:

4 lbs beef short ribs

1/4 cup white miso paste (THE SECRET!)

1/2 cup soy sauce

1/2 cup mirin

1/2 cup sake (or dry white wine)

6 garlic cloves, minced

2 inches ginger, grated

2 tablespoons brown sugar

1 large onion, diced

2 tablespoons vegetable oil

2 cups beef broth

For The Famous Mashed Potatoes:

3 lbs Yukon Gold potatoes

1 cup heavy cream

1/2 cup butter

Salt & white pepper to taste

Garnish:

Green onions, sliced

Sesame seeds

Fresh herbs (optional)

THE VIRAL METHOD:

THE MAGICAL MARINADE:

Mix miso, soy sauce, mirin, sake, garlic, ginger, and brown sugar

Pat ribs dry and season with salt and pepper

Marinate ribs 4 hours or overnight (GAME CHANGER!)

THE PERFECT SEAR:

Preheat oven to 325°F

Heat oil in large Dutch oven until smoking

Sear ribs 3-4 mins each side until golden brown

Remove ribs, set aside

In same pot, cook onions until golden

THE BRAISING MAGIC:

Return ribs to pot

Add marinade and beef broth

Bring to simmer

Cover and transfer to oven

Cook 2.5-3 hours until fork-tender

THE FAMOUS MASHED POTATOES:

Boil potatoes until tender (20-25 mins)

Heat cream and butter together

Rice potatoes (NEVER MASH!)

Fold in warm cream mixture

Season to perfection

THE FINISHING TOUCH:

Remove ribs

Reduce sauce until thickened

Strain if desired

Place potatoes on plate

Top with ribs

Pour sauce over

Garnish with green onions and sesame

VIRAL-WORTHY TIPS:

Choose ribs with good marbling

DON'T SKIP the marinade

Let meat come to room temp before cooking

Don't rush the sear

Check tenderness at 2.5 hours

Rest meat 10 mins before serving

WHY THIS WORKS:

Miso adds incredible depth

Low & slow cooking = tender meat

Perfect sauce consistency

Restaurant-quality presentation

Foolproof method

BONUS TIPS:

Make ahead - tastes even better next day!

Freeze leftover sauce for future use

Double the recipe for meal prep

Perfect for special occasions