Short ribs are one of my absolute favorite meat dishes and something that I am guaranteed to order whenever I see it on a menu. When making it at home it has always been one of those dishes I associate with slow weekends and meals that linger long after the plates are cleared. They’re not something you rush, and that’s part of their charm. This version was inspired by my love of bold, layered flavors, salty, savory miso, fresh ginger, and the brightness of orange juice all working together to transform an already indulgent cut of meat into something truly memorable.
What I love most about this recipe is how effortlessly impressive it feels. The prep is simple, the oven does most of the work, and yet the end result tastes like something you’d order at a restaurant. The sauce reduces into a glossy, deeply flavorful glaze, and the short ribs become so tender they barely hold together. It’s the kind of meal that fills the kitchen with the most incredible aroma and makes everyone impatiently check the oven door.
So good, served with green beans and cauliflower rice.
Why You’ll Love This Recipe
- Perfect for entertaining or special occasions: This dish feels elegant but is surprisingly easy to make.
- Incredibly tender and flavorful: The short ribs cook low and slow until they’re fall-off-the-bone tender.
- Bold, balanced flavors: Savory miso, bright orange juice, fresh ginger, and a hint of heat create an unforgettable sauce.
- Mostly hands-off cooking: Once the ribs go into the oven, the hard work is done.
Ingredients You Need
- Beef short ribs – A richly marbled cut that becomes meltingly tender when slow-cooked.
- Salt and pepper: Essential for seasoning the meat and building flavor.
- Garlic powder: Adds subtle savory depth to the initial seasoning.
- Ground ginger: Enhances the fresh ginger used later and adds warmth.
- Onion, ginger and garlic: Forms the aromatic base of the braising liquid.
- Fresno chili pepper: Adds a gentle heat without overpowering the dish, you can omit it if you don’t like spice, or swap it for a spicier chili pepper such as Red Thai Chilies
- Soy sauce: Adds umami and saltiness. Feel free to swap for coconut aminos or tamari based on any dietary restrictions.
- Orange juice: Provides natural sweetness and acidity to balance the miso.
- White miso paste: The star ingredient that gives the sauce its savory, slightly sweet depth.
- Beef stock: Creates a rich, flavorful braising liquid.
- Apple cider vinegar – Brightens the sauce and cuts through the richness. You can use rice wine vinegar or white wine vinegar as a substitute.
Kitchen Tools You Will Need
- Wooden spoon
- Dutch oven or oven-safe heavy pot
- Tongs for browning the short ribs
- Cutting board and knife
- Measuring cups and spoons
- Baking sheet (to keep ribs warm)
How to Make Miso, Orange & Ginger Short Ribs
- Season the ribs generously and then brown the short ribs on all sides in a pot until deeply golden. Remove and set aside.
- In the same pot, add onion, Fresno chili, garlic, and fresh ginger. Cook over medium heat until the onions soften and become fragrant.
- Stir in soy sauce, orange juice, miso paste, beef stock, and apple cider vinegar. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pot.
- Return the short ribs to the pot, cover, and transfer to a 375°F oven. Cook for 2½ hours, until the meat is fork-tender and falling off the bone
- Remove the short ribs and keep them warm. Simmer the sauce on the stovetop until slightly thickened and glossy.
- Spoon the reduced sauce over the short ribs and garnish with sesame seeds and cilantro or green onions
Can I Prepare This in Advance?
Yes, this is an excellent make-ahead dish. In fact, the flavors deepen even more after resting. You can cook the short ribs fully a day in advance, let them cool, and store them in the braising liquid in the refrigerator. When ready to serve, gently reheat on the stovetop or in the oven until warmed through, then reduce the sauce if needed.
This makes it ideal for dinner parties or special occasions when you want to minimize last-minute cooking.
What About Leftovers
- Storing: Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the oven at 325°F, covered, until warmed through. Add a splash of beef stock if the sauce has thickened too much.
- Freezing: These short ribs freeze very well. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Here are a few more comforting recipes that you might enjoy:
- Whole30 Braised Short Ribs
- Chuck Roast “Short Ribs”
- Slow Cooker BBQ Ribs
- Braised Lamb Shanks
- Slow Cooker Brisket with Balsamic Onion Gravy
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Miso, Ginger & Orange Beef Short Ribs
Ingredients
- 4 lbs short ribs
- 1 tbsp oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1 onion finely diced
- 1 fresno chili pepper finely diced
- 3 cloves garlic minced
- 3 tbsp chopped fresh ginger
- 1/4 cup soy sauce or tamari or coconut aminos
- 1/2 cup orange juice
- 2 tbsp honey
- 2 tsp white miso paste
- 1 cup beef stock
- 2 tbsp apple cider vinegar
- 1/2 tbsp sesame seeds for garnish
- 1 tbsp chopped cilantro for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- Season the short ribs on all sides with the salt, pepper, garlic powder and ginger powder. Heat the oil in a dutch oven or oven proof pot and brown the short ribs on all sides. Once browned, transfer the short ribs to a plate.
- In the pot add the chopped onion, chili, garlic and ginger and cook on medium heat for approximately 5 minutes until the onions become translucent. Add in the soy sauce, orange juice, miso paste, honey, beef stock and vinegar and cook for a few minutes until the mixture begins to boil. Add the short ribs back into the pot, cover and then transfer to the oven.
- Cook for 2 hours and 30 minutes until the short ribs are tender and falling off the bone.
- Remove the short ribs from the pot and place on a baking sheet to stay warm in the oven. Leave the sauce to reduce on the stove top on medium high heat for 5 minutes until it has begun to thicken.
- Serve the short ribs with the sauce spooned overtop. Garnish with sesame seeds, green onions or cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Hi there! ย What type of chili pepper did you use?ย
A fresno chili pepper
Do you have directions for making this in a crock pot or an instant pot?
For the slow cooker cook on saute function up to the end of step 3 and then cook the short ribs on low heat for 6 to 8 hours until fall of the bone tender.
So good, served with green beans and cauliflower rice.
That sounds like a delicious meal! So happy you enjoyed it!