Miso-Marinated Short Ribs
10 min reading time
These umami-packed ribs redefine comfort food with a Japanese twist. A miso-mayo marinade caramelizes into a savory crust, while quick-pickled radishes add crunch and brightness. Ready in under 30 minutes, this recipe delivers restaurant-quality depth without specialized tools. Serve with steamed rice and watercress for a balanced, flavor-forward meal.
Serves: 4
Ingredients
- 3 tbsp red or yellow miso
- 3 tbsp mayonnaise
- 3 tbsp rice vinegar, divided
- 1½ lbs flank-style short ribs
- Kosher salt
- 1 bunch radishes, scrubbed and sliced
- 4 tsp vegetable oil
- 2 cups steamed rice
- 1 bunch watercress, cleaned
- Sriracha (to taste)
Instructions
- Wash hands with soap and water.
- Mix miso, mayo, and 2 tbsp vinegar. Coat ribs in marinade, reserving 2 tbsp.
- Toss radishes with remaining vinegar and salt.
- Heat oil in a skillet. Cook ribs for 2 minutes per side until internal temperature reaches 145°F.
- Rest 5 minutes.
- Serve ribs over rice with watercress and radishes. Drizzle with reserved sauce mixed with Sriracha.