Misoyaki Short Ribs

Ingredients

• Flanken-cut short ribs (Amount not specified)
• 1 cup Miso paste
• 1 cup Water
• 1 cup White sugar
• 0.5 cup Sake
• 0.25 cup Mirin
• 0.5 cup Asian pear (Grated)

Steps

1. 1

   Whisk the miso paste, water, white sugar, sake, mirin, and grated Asian pear together until the marinade is smooth.

2. 2

   Before adding the beef, set aside some of the clean marinade to brush onto the ribs during cooking.

3. 3

   Add the flanken-cut short ribs to the remaining marinade. Cover and refrigerate overnight.

4. 4

   Heat the grill to medium-high. Remove the ribs from the marinade and grill them, flipping every 2 minutes to build a charred crust. Brush with the reserved clean marinade each time before flipping.

5. 5

   If the ribs are not developing a crust on the grill, switch to the oven's high broil setting. Arrange the ribs on a wire rack set over a sheet pan. Flip and brush with more reserved marinade every 1–2 minutes until glossy, caramelized, and lightly charred. Watch closely because the sugar and miso can burn quickly.

6. 6

   Let the ribs rest for a few minutes, then serve.

Notes

The amount of short ribs is not stated. Broiling is an alternative only if the ribs are not getting a crust on the grill. The source does not specify grill or broiler temperatures beyond medium-high and high broil.

Nutrition per serving

• main
• Japanese-inspired
• grilled
• marinated
• beef
• dairy-free
• gluten-free