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Miso-Marinated Short Ribs

Miso-Marinated Short Ribs

Course Main Course
Servings 4 servings


  • 3 tbsp red or yellow miso
  • 3 tbsp mayonnaise
  • 3 (or more) tbsp unseasoned rice vinegar, divided
  • 1-1/2 lbs thin cross-cut bone in short ribs (flank-style)
  • 1 bunch small radishes, scrubbed with clean vegetable brush under running water
  • 1 bunch watercress, tough stems removed and gently rubbed under cold running water
  • 4 tsp vegetable oil
  • 2 cups steamed rice
  • Kosher salt
  • Sriracha or hot sauce (for serving)


  • Wash hands with soap and water.
  • In small bowl, stir together miso, mayonnaise, and 2 tbsp vinegar. Place ribs on a rimmed baking sheet and season lightly with salt. Do not rinse raw meat. Pour all but 2 tablespoons miso mixture over ribs; turn to coat. Set remaining miso mixture aside.
  • Wash hands with soap and water after handling uncooked meat.
  • Thinly slice radishes and toss in a medium bowl with remaining 1 tbsp vinegar. Season with salt and toss again.
  • Heat a large heavy skillet, preferably cast iron, over medium high. When pan is hot, add 2 tsp. oil and swirl to coat. Remove ribs from marinade. Do not reuse marinade used on raw meat.
  • Wash hands with soap and water after handling uncooked meat.
  • Add half of ribs to pan and cook without turning until underside is very dark brown and charred in spots, about 2 minutes. Turn ribs and cook until second side is golden brown, 1–2 minutes, and internal temperature reaches 145°F on food thermometer. Transfer to a plate. Repeat with remaining 2 tsp. oil and remaining ribs. Let rest 5 minutes.
  • Season reserved miso mixture with Sriracha; adjust to taste. Add additional vinegar, if desired. Cut ribs crosswise into 2 or 3 pieces; serve over bowls of rice, topped with watercress and drained radishes and drizzled with spicy sauce.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org