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5 from 2 votes

Miso, Ginger & Orange Beef Short Ribs

These Miso, Orange & Ginger Short Ribs are rich, deeply savory, and incredibly tender, with a sauce that strikes the perfect balance between umami, citrusy brightness, and gentle heat. Slow-braised in the oven until the meat is literally falling off the bone, this dish feels special enough for entertaining yet comforting enough for a cozy night at home.
Prep Time20 minutes
Cook Time2 hours 45 minutes
Total Time3 hours 5 minutes
Course: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings: 4
Author: Every Last Bite

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

Calories: 128kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 809mg | Potassium: 372mg | Fiber: 1g | Sugar: 6g | Calcium: 42mg | Iron: 1mg