Braised Short Rib Recipe with Fennel, Orange and Miso

Get ready for a show-stopping dinner with this Braised Short Ribs Recipe. This dish is slow-roasted until meltingly tender and infused with a bright, citrusy miso sauce. It has a rich, savory flavor from the shallots, fennel, garlic, and a hint of honey and cloves that work perfectly with the orange and white wine braise. This dish is paired with creamy, garlicky mashed potatoes and is the ultimate comfort dish.

❤️ Why You’ll Love This Braised Short Ribs Recipe

• Melt-in-Your-Mouth: The beef in this recipe is melt-in-your-mouth. The slow-roasted short ribs become so tender and fall right off the bone when cooked this way.
• Bold Flavors: This Braised Short Ribs Recipe is a flavor explosion with the miso, orange, honey, and cloves. It makes the perfect sweet-and-savory sauce that’s rich and bright.
• Comforting: This delicious beef is served with garlicky mashed potatoes that soak up the sauce perfectly—making every bite delicious!

🍲 Ingredients

Miso Paste – Miso is fermented soybean paste that adds deep, savory umami flavor to dishes. In these short ribs, it enriches the sauce, giving it complexity without overwhelming the other flavors in the dish. Bonus points for miso being a great source of probiotics, which are good for your gut!

Fennel – Fennel has a subtle anise or licorice-like flavor that becomes sweet and tender when cooked. It pairs well in this recipe with the richness of the beef, balancing the savoury and sweet in this dish.

👩‍🍳 How to Make Braised Short Ribs Recipe

For the beef short ribs

1. Preheat the oven to 375F.
2. Season the short ribs all over with kosher salt and ground pepper – be generous!
3. To a dutch oven add the olive oil and heat over medium heat until the oil is hot.
4. When the oil is hot, sear the short ribs on all sides until golden brown, about 3 minutes per side.
5. Remove the short ribs from the pot and set aside on a plate. Use a paper towel to remove excess fat from the pot, leaving about 2-3 tablespoons total.
6. Keep the pot on medium heat and add the whole shallots, sliced fennel and minced garlic. Cook down until the fennel is just tender, about 5 minutes, stirring occasionally.
7. Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pan.
8. Then add the orange juice, wide strips of orange zest, ground cloves, white miso paste, honey, bay leaf, 1 tsp salt and beef broth. Stir everything together until combined. Add the seared beef short ribs and any juices back to the pot and bring to a simmer. Once simmering, nestle in the 3 orange slices, turn off the heat and place a lid on the pot.
9. Roast in the oven for 2 1/2-3 hours until the meat is tender and falling off the bone. Baste the short ribs with the juices in the pot at the 1 hour and 2 hour mark.
10. Optional: Remove the short ribs from the pot and you can strain out the liquid from everything else. Put the pot with the liquid on the stove top and bring to a simmer over medium-high heat, once simmering keep at medium-high heat until the liquid has reduced by about half and the flavour has intensified. Add everything strained from the liquid back to the pot and stir to combine.
11. Serve the short ribs on top of mashed potatoes with some of the shallots and spoon sauce overtop. Garnish with sliced orange and fennel fronds.

For the mashed potatoes

1. In the last 1-2 hours of cooking time for the short ribs, make the mashed potatoes.
2. Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
3. Once potatoes are cooked, remove from the heat and drain the water.
4. Put the cooked potatoes through a ricer and set aside in a bowl. Add the butter, Diamond Crystal Kosher Salt, ground white pepper, whole milk, cream, miso and pressed garlic to the large pot over low heat. As the butter melts, stir to combine all of the ingredients together until the butter has fully melted. Turn the heat off.
5. Add the riced or mashed potatoes back to the pot and stir to combine. Taste and season with more salt and pepper if desired. Or, add more butter or milk if you need more creaminess.

🪄 Tips and Tricks

• Sear the Ribs: Don’t rush this step, as it helps get a golden crust that locks in the flavors and creates the brown bits in the sauce that are so good.
• Use a Heavy Pot: A Dutch oven or braiser works best for even heat and easy stovetop-to-oven cooking.
• Strain the Sauce: Strain the aromatics before reducing the sauce, which helps intensify the sauce’s flavor.
• Adjust Creaminess: Add butter, milk, or cream a little at a time to hit the perfect mashed potato texture without making them runny.

🗒 Substitutions

• Beef: Try chuck roast or oxtail if short ribs aren’t available.
• Miso Paste: Sub for soy sauce or tamari to still get the umami flavor.
• Orange Juice/Zest: You can use lemon or lime to bring acidity to the dish.
• Honey: Swap for maple syrup or brown sugar.

🗒 Best served with

• Greek Roasted Vegetables
• Greek Cabbage Salad
• Warm Butter Beans

👝 How to Store Leftovers

Once cooled, store the leftover potatoes in their own container, and the beef in another. These will last in the fridge for up to 4 days.

🤔 Common Questions

Braised Short Rib Recipe with Fennel, Orange and Miso

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This Braised Beef Short Rib Recipe is slow-cooked in a citrusy miso-honey sauce and served over creamy garlic mashed potatoes.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 40 minutes mins

Course Main Course

Cuisine Asian-Inspired

Servings 4 -6

Calories 936 kcal

Ingredients

  

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For the beef short ribs

• 3 lbs (about 1350 grams) beef braising short ribs, bone-in
• Diamond Crystal Kosher Salt and ground pepper
• 2 tbsp extra-virgin olive oil
• 8 small shallots, peeled
• 1 small fennel bulb sliced lengthwise (save the fennel fronds for garnish)
• 4 garlic cloves, minced
• ½ cup dry white wine
• 1 cup freshly squeezed orange juice, (about 2-3 oranges)
• 1 orange, zest cut into wide large strips
• 1/2 tsp ground clove
• 1 tbsp miso paste
• 2 tbsp honey
• 1 bayleaf
• 1 tsp Diamond Crystal Kosher Salt
• 3 cups beef broth
• 3 slices of orange
• 1 tbsp soy sauce

Garlic miso mashed potatoes

• 2 lbs Yukon gold potatoes, peeled & chopped into 1 inch cubes
• 1/2 cup unsalted butter
• 1- 1 1/2 Diamond Crystal Kosher salt
• 1/4 tsp ground white pepper
• 1/2 cup whole milk
• 1/4 cup cream
• 2 tbsp miso paste
• 4 large garlic cloves, pressed
• garnishes: orange sliced into rounds and fennel fronds

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Instructions

 

For the beef short ribs

• Preheat the oven to 375F.
• Season the short ribs all over with kosher salt and ground pepper – be generous!
• To a dutch oven add the olive oil and heat over medium heat until the oil is hot.
• When the oil is hot, sear the short ribs on all sides until golden brown, about 3 minutes per side.
• Remove the short ribs from the pot and set aside on a plate. Use a paper towel to remove excess fat from the pot, leaving about 2-3 tablespoons total.
• Keep the pot on medium heat and add the whole shallots, sliced fennel and minced garlic. Cook down until the fennel is just tender, about 5 minutes, stirring occasionally.
• Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pan.
• Then add the orange juice, wide strips of orange zest, ground cloves, white miso paste, honey, bay leaf, 1 tsp salt and beef broth. Stir everything together until combined. Add the seared beef short ribs and any juices back to the pot and bring to a simmer. Once simmering, nestle in the 3 orange slices, turn off the heat and place a lid on the pot.
• Roast in the oven for 2 1/2-3 hours until the meat is tender and falling off the bone. Baste the short ribs with the juices in the pot at the 1 hour and 2 hour mark.
• Optional: Remove the short ribs from the pot and you can strain out the liquid from everything else. Put the pot with the liquid on the stove top and bring to a simmer over medium-high heat, once simmering keep at medium-high heat until the liquid has reduced by about half and the flavour has intensified. Add everything strained from the liquid back to the pot and stir to combine.
• Serve the short ribs on top of mashed potatoes with some of the shallots and spoon sauce overtop. Garnish with sliced orange and fennel fronds.

For the mashed potatoes

• In the last 1-2 hours of cooking time for the short ribs, make the mashed potatoes.
• Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
• Once potatoes are cooked, remove from the heat and drain the water.
• Put the cooked potatoes through a ricer and set aside in a bowl. Add the butter, Diamond Crystal Kosher Salt, ground white pepper, whole milk, cream, miso and pressed garlic to the large pot over low heat. As the butter melts, stir to combine all of the ingredients together until the butter has fully melted. Turn the heat off.
• Add the riced or mashed potatoes back to the pot and stir to combine. Taste and season with more salt and pepper if desired. Or, add more butter or milk if you need more creaminess.

Notes

• The mashed potatoes are wonderful with this recipe. But, if you’re short on time serve with your favourite grain instead.
• If you love this recipe, try our Greek-Style Braised Lamb Shanks

Nutrition

Serving: 1short ribs & mashed potatoes | Calories: 936kcal | Carbohydrates: 75g | Protein: 55.7g | Fat: 47.2g | Saturated Fat: 21.8g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 21.2g | Trans Fat: 1.2g | Cholesterol: 210.8mg | Sodium: 735.7mg | Fiber: 6.7g | Sugar: 13.8g

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