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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This one-pot miso soy short rib is infused with rich umami flavors from miso and soy, paired with tender, fall-off-the-bone meat. Aromatics like ginger and garlic elevate the dish, while the slow cooking process ensures deep flavor development. Serve it with quinoa, mashed potatoes, fresh cucumbers, or steamed bok choy for a versatile and comforting meal.
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Preheat oven to 275°F.
Season short ribs and stewed meat with sea salt and black pepper. Brown in a Dutch oven with oil in multiple batches. Set meat aside.
Sauté carrots, celery, ginger, and white onion for about 5 minutes until softened and fragrant.
Add garlic and sauté for 2 minutes until aromatic.
Mix in arrow root starch and stir into vegetables until combined.
Pour in the miso soy sauce and cook for 3-5 minutes until bubbling and slightly thickened.
Add short ribs and stewed meat back into the pot.
Pour beef broth and 1/4 cup water into the pot.
Place green onions on top of the mixture.
Bake in the oven for 4.5-5 hours at 275°F until the meat is tender and fall-off-the-bone.
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You can substitute quinoa with rice or mashed potatoes for serving.
For a gluten-free option, ensure the miso paste and soy sauce are certified GF.
Cook the meat in batches to ensure proper browning and flavor development.
Serve with fresh cucumbers or steamed bok choy for added texture and freshness.
Can I use a different cut of beef?
Yes, you can use other stewing cuts like beef shank or brisket.
How do I make this dish dairy-free?
The recipe is already dairy-free, but ensure your mashed potatoes are made without dairy if serving them.
Can I make this in a slow cooker?
Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8-10 hours.
What can I use instead of arrow root starch?
You can substitute arrow root starch with cornstarch or tapioca starch.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
