These dead-simple short ribs get a flavor boost from umami-rich miso paste. Red miso works best in this recipe, as its assertive flavor can stand up to the meaty short ribs; do not substitute with white or yellow miso, which are too sweet. Serve the short ribs over rice, cauliflower mash, or pasta for a filling and delicious dinner.
Miso-Braised Short Ribs
- 1 cup red wine
- ⅔ cup water
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- ¼ cup red miso
- 24 oz beef short ribs
- 2 large shallots, thinly sliced
1) In a Suvie pan, whisk together red wine, ⅔ cup water, brown sugar, soy sauce, and ½ tsp ground black pepper.
2) Rub miso all over short ribs and season with ground black pepper. Transfer short ribs and shallots to Suvie pan. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 8 hours
3) After the cook, transfer liquid to a small saucepan, bring to a boil and cook until reduced and thick, skimming and discarding fat from the surface. Divide short ribs between plates, spooning sauce over each serving.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 8 hours.
Nutritional Information per serving (4 servings per recipe): Calories 430, Total Fat 21g, Total Carbohydrates 11g, Total Sodium 1220mg, Total Protein 35g