Braised Short Rib Recipe with Fennel, Orange and Miso

A pot of braised beef short ribs in a rich brown sauce, garnished with slices of orange and fresh herbs. The meat appears tender and well-cooked, surrounded by aromatic broth.

Braised Short Rib Recipe with Fennel, Orange and Miso

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

Course Main Course

Cuisine Asian-Inspired

Keyword beef, short ribs

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings -6

Calories 936kcal

Author Maria Koutsogiannis

Ingredients

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

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

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