This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead.
6 beef short ribs on the bone, about 3-4 lb
1 large sweet yellow onion, diced
2 stalks celery, diced
1 jalapeño pepper, minced
4 cloves garlic, halved
Marinade:
1/4 cup red miso
1/4 cup soy sauce
1/4 cup pale dry sherry or Mirin rice wine
1 Tbsp sesame oil
1 Tbsp honey
2 cloves garlic, minced
Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag.
Whisk together the marinade.
Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator.
Brown ribs, in two batches, in a dash of canola oil in a Dutch oven.
Set ribs aside in a bowl when browned on both sides. Sauté the onion, celery and pepper in the remaining oil in the Dutch oven until nicely browned, about 5-8 minutes.
Add garlic to the Dutch oven and cook another 2-3 minutes. Return ribs to Dutch oven and add remaining marinade. Add a dash of water if necessary to bring liquid level up to about 3/4 of the way to the top of the ribs.
Bring liquid to a gentle boil. Cover Dutch oven and place in heated oven. Bake about an hour, turning ribs once or twice, until meat is falling off the bone.
Serve with white rice if desired (the ribs are so flavorful, simple white rice balances the dish well). Serves 4.
Cook's Note: There are endless variations you can make. I like to add red pepper to this dish as well, for a festive presentation.
I've made this dish many, many times and am inspired by Samin's inscription of my copy of her cookbook: "Eric, Keep on Ribbin'!"
The Blogger with chief and author Samin Nosrat
at Omnivore Books signing,
October 2018, San Francisco
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