Miso Braised Short Rib Recipe

Season & Sear

Pat short ribs dry. Season all over with kosher salt (about 1 tbs of the listed amount) and black pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 2 tbs neutral oil. When shimmering, sear short ribs 3–4 minutes per side until deeply browned. Work in batches to avoid overcrowding. Transfer seared ribs to a plate.

Sauté Aromatics

Lower heat to medium. Add diced onion, carrot, and celery to the pot and cook 6–8 minutes until softened and beginning to brown, stirring occasionally. Add sliced ginger and smashed garlic and cook 1–2 minutes until fragrant.

Deglaze & Build Braise

Increase heat to medium-high and add mirin and white wine to deglaze, scraping up browned bits with a wooden spoon. Reduce by half, about 2–3 minutes. Whisk the white miso into 1/2 cup of warm stock until smooth in a small bowl, then add to the pot along with the remaining stock, soy sauce (or tamari), rice vinegar, and brown sugar. Stir to combine. Add star anise and the tied scallion whites. Return short ribs and any accumulated juices to the pot; the liquid should come about two-thirds up the ribs. Add more stock or water if needed to adjust level.

Braise

Bring to a gentle simmer, then cover and either transfer to a preheated 325°F (160°C) oven or reduce heat to low and simmer gently on the stovetop. Braise until the meat is very tender and falling from the bone, about 2.5–3 hours. Check once at mid-point and rotate ribs if necessary.

Finish Braise & Shred

Remove ribs from braising liquid. Strain and reserve braising liquid. When cool enough to handle, remove meat from bones and shred into large bite-size pieces, discarding excess fat and gristle. Skim fat from the cooled braising liquid and reduce strained liquid in a small saucepan over medium-high heat until slightly thickened, adjusting seasoning with salt and pepper; fold 1–2 tbs of the reduced braising jus into the shredded meat for extra gloss and flavor.

Prepare Filling

Combine shredded braised short rib, shredded cabbage, julienned carrot, cilantro leaves, mint (if using), sesame oil, toasted sesame seeds, and a pinch of salt and pepper in a bowl. Taste and adjust seasoning. Let the filling cool to room temperature so it won't tear the wrappers.

Assemble Rolls

If using rice paper: have a large shallow dish of warm water. Dip one rice paper for 6–10 seconds until pliable, then lay flat on a clean surface. If using GF fried wrappers, follow package instructions for hydration. Place ~3 tablespoons of filling across the lower third of the wrapper. Fold bottom up over filling, fold sides in snugly, and roll tightly to form a cylinder, sealing edge with a little cornstarch slurry (1 tsp cornstarch + 1 tsp water) if needed. Repeat to make 8 rolls.

Crisp the Rolls

Heat a large nonstick skillet over medium with 1/4 cup neutral oil until shimmering. Working in batches, place rolls seam-side down in the pan and fry until golden and crisp on all sides, turning carefully, about 2–3 minutes per side. Transfer to a wire rack set over a sheet pan to drain and keep crisp. Alternatively, for less oil, spray rolls with oil and oven-fry at 425°F (220°C) for 10–12 minutes, turning halfway, until crisp.

In a small bowl, whisk together mayonnaise, gochujang (or sriracha), fresh lime juice, minced garlic, honey, and toasted sesame oil until smooth. Thin with up to 1 tsp water if needed to reach desired consistency. Taste and season with salt as needed. Transfer to a squeeze bottle or small serving bowl.

To plate, arrange 2 crispy short rib spring rolls per serving on small plates. Spoon or pipe a line of spicy aioli alongside. Garnish with microgreens, thinly sliced scallion greens, and pickles if using. Serve with lime wedge. If desired, warm a few tablespoons of the reserved reduced braising jus and drizzle lightly over shredded visible meat before rolling for extra gloss.