Braised short ribs are always a favorite at my home. For this variation on
the fall-off-the-bone meaty beefy dish, the short ribs are first marinated in a citrus apple flavored marinade and then braised to perfection and served with a spicy scallion and shallot Miso sauce.
Prep Time: 75 minutes (includes 60 minutes marination)
Cooking Time: 105 minutes
Special Tools: Food Processor and Large Dutch Oven
2 lb. Beef Short Ribs
Salt and Freshly Ground Pepper
1.5 Cups Apple Juice
1/2 Cup Soy Sauce
4 Scallions chopped
3 Garlic Cloves minced
1 Inch Ginger sliced
1 Tablespoon Sesame Oil
3 Cups Beef Broth
1 Granny Smith Apple - cored and sliced into 8 pieces
1 Tablespoon Olive Oil
2 Shallots thinly sliced
3 Scallions thinly chopped
3 Garlic Cloves sliced
1/3 Cup Miso
2 Tablespoons Sesame Oil
2 Tablespoons Rice Vinegar
3 Tablespoons Sriracha
2 Tablespoons Agave
Season the beef short ribs with salt and pepper. In a medium bowl combine the apple juice, soy sauce, scallions, garlic ginger and sesame oil. Transfer the marinade mix into a large zip lock bag. Place the beef short ribs into the bag, seal and let the meat marinate for at least an hour or up to 24 hours.
The sauce can be made ahead of time. Heat the olive oil in a medium skillet over high heat. When the oil is hot and shimmering, add the sliced shallots and sauté until soft (about 5 minutes). Remove the shallots from the heat and let cool. Place the shallots into a food processor along with the scallions, garlic, miso, sesame oil, rice vinegar, Sriracha and Agave. Process the ingredients until liquefied. Season with salt and pepper to taste. Transfer to a bowl and refrigerate until ready for use.
Preheat the oven to 400 degrees Fahrenheit.
Place a large skillet over high heat. Remove the short ribs from the marinade and add them to the skillet to brown on all sides (about 8-12 minutes). Transfer the beef short ribs to a dutch oven or cast iron pot. Pour the marinade into the pot along with 3 Cups Beef Broth and the granny smith apple pieces. The meat on the beef short ribs should be at least 3/4 submerged with the bone face up. Add water if needed to increase the depth of the broth. Bring the pot to a boil, cover and transfer the pot into the oven to braise for 90 minutes or until the meat is fork tender and nearly fall-off-the-bone soft.
To serve remove the braised beef and apple pieces from the dutch oven or cast iron pot and transfer onto plates. Serve the meat and apples with the spicy sauce on the side. Enjoy.