INGREDIENTS:
- 3 tbsp miso paste
- 2 tbsp mirin
- 1 tbsp sake or other white wine (if none available, use 1 additional tbsp of mirin)
- 1/4 tsp ground white pepper
- 2-3 lbs boneless short ribs
- chives to garnish
INSTRUCTIONS:
- Combine the miso paste, mirin, sake, and white pepper in a small bowl. Pat the short ribs dry with some paper towels, then liberally spread the miso mixture over the ribs; transfer to a resealable plastic bag and marinate for at least 4 hours, overnight preferred. Can be marinated for up to 48 hours.
- Preheat your oven to 225F. Line a baking sheet with tin foil, then cover the foil with a wire rack. Place the short ribs on the wire rack, fatty side up, leaving a few inches of space between them to allow air to circulate. Bake until they reach an internal temperature of 125F for rare short ribs, or 130F for medium-rare short ribs, about 1 hour. To assist in checking the temperature, you can use a bluetooth-enabled oven thermometer; a quick-read thermometer will work fine, just check it every 5-10 minutes after 40 minutes.
- Remove the sheet of short ribs from the oven and increase the temperature to 500F; loosely cover the ribs with foil as the oven heats. Once the oven comes to temperature, switch it to “broil” and place the ribs in the oven. Broil until the tops crisp and start to blacken, about 2 minutes, then remove from the oven. Allow to rest for 5 minutes, then slice and serve garnished with chives.
Source: The Domestic Man
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