FOOD

Red Miso Short Ribs with Fried Rice

Pack tall flavor into short ribs with a finger-licking red miso glaze and a side of fried rice.

FOOD

Red Miso Short Ribs with Fried Rice

Pack tall flavor into short ribs with a finger-licking red miso glaze and a side of fried rice.

Ingredients

Red Miso Glaze

  • 1 serrano chili, diced
  • 1/2 small white onion, diced
  • 2 tablespoons fresh ginger, minced
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 1 (12 ounces) Japanese lager beer
  • 1/4 cup red miso
  • 1/4 cup brown sugar
  • 1/4 cup mirin
  • 2 tablespoons soy sauce
  • Zest and juice of 1 lime

Roasted Short Ribs

  • Short Ribs Ingredients:
  • 6 bone-in beef short ribs
  • Salt and pepper to taste
  • 2 cups water
  • 1 bay leaf
  • 1-inch knob fresh ginger, sliced

Hibachi-Style Fried Rice

  • 2 cups white rice, cooked and chilled
  • 2 tablespoons butter, divided
  • 1 large carrot, finely diced
  • 1/2 cup frozen peas
  • 2 cloves garlic, minced
  • 3 green onions, thinly sliced on the bias
  • 2 tablespoons soy sauce
  • 2 eggs, beaten
  • 1/2 teaspoon sesame oil
  • Salt and pepper to taste

Steps

Red Miso Glaze

  1. Combine the serrano chili, onions, ginger and salt in a food processor; process until smooth.
  2. Melt the butter in a large pan over medium heat. Add the chili and onion mixture and cook until caramelized.
  3. Add the beer, red miso, brown sugar and mirin. Simmer until thickened. Add the lime zest and juice.

Roasted Short Ribs

  1. Preheat the oven to 325°F.
  2. Season the ribs with salt and pepper. Sear all sides in an oiled skillet. Arrange them on a sheet pan fitted with a rack, add 2 cups of water, bay leaf and ginger, cover with foil and bake until tender, about 2 hours.
  3. After 2 hours, remove the ribs and raise the oven temperature to 450°F.
  4. Rub the glaze on the ribs every 5 minutes for another 20-30 minutes, leaving uncovered.
  5. Garnish with green onions and sesame seeds.

Hibachi-Style Fried Rice

  1. Prepare the rice. Melt 1 tablespoon of the butter in a large pan.
  2. Add the carrots, peas and garlic, and season with salt and pepper to taste. Cook until carrots are soft.
  3. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, rice, green onions and soy sauce.
  4. Stir constantly for 3 minutes to fry the rice.
  5. Create a well in the middle of the rice, add in the eggs, scramble and fold in.
  6. Finish with sesame oil and serve with the short ribs!