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Miso Short Ribs with Cilantro Salsa Recipe
Ben Carraoli

Miso Short Ribs with Cilantro Salsa Recipe

I recently made these miso short ribs with cilantro salsa, and honestly, I couldn’t stop going back for more. The rich, savory depth from the miso paired perfectly with the bright, herby freshness of the salsa. It felt like a restaurant-quality dish right in my own kitchen.
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Total Time 3 hours 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef short ribs – Choose well-marbled ribs for maximum tenderness and flavor.
  • 1/3 cup white miso paste – Adds deep umami; white miso is milder and slightly sweet.
  • 1/4 cup soy sauce – Enhances saltiness and depth; use low-sodium if preferred.
  • 2 tbsp brown sugar – Balances the saltiness with a subtle sweetness.
  • 2 tbsp rice vinegar – Adds acidity to cut through the richness.
  • 1 tbsp sesame oil – Gives a nutty aroma and authentic Asian flavor.
  • 4 garlic cloves minced – Fresh garlic works best for bold flavor.
  • 1 tbsp fresh ginger grated – Adds warmth and brightness.
  • 1/2 cup water – Helps thin the marinade slightly for even coating.
  • 1 cup fresh cilantro chopped – Use fresh, not wilted, for vibrant flavor.
  • 1/4 cup olive oil – Helps bind the salsa and adds richness.
  • 1 lime juiced – Fresh lime juice is key for brightness.
  • 1 garlic clove – Adds a punch of flavor.
  • 1 small jalapeño chopped – Optional, for a mild heat kick.
  • Salt to taste – Enhances all flavors.

Method
 

  1. Start by combining miso paste, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and water in a bowl. Mix until smooth and well combined. This marinade should be thick but pourable. Taste and adjust seasoning if needed.
  2. Place the short ribs in a large bowl or zip-top bag and coat them evenly with the marinade. Make sure every piece is well covered. Let them marinate for at least 2 hours, but overnight is best for deeper flavor.
  3. Heat a Dutch oven over medium-high heat and add a bit of oil. Sear the ribs on all sides until nicely browned. This step locks in flavor and creates a rich crust that enhances the final dish.
  4. Pour the remaining marinade over the ribs and cover the pot. Reduce heat to low and let it cook gently for 2.5 to 3 hours. The ribs should become very tender and almost fall apart when done.
  5. While the ribs cook, blend cilantro, olive oil, lime juice, garlic, jalapeño, and salt until smooth. Taste and adjust seasoning. The salsa should be fresh, tangy, and slightly spicy.
  6. Once the ribs are done, let them rest for a few minutes. Spoon the cilantro salsa over the ribs just before serving. The contrast of rich meat and fresh sauce makes every bite exciting.

Notes

  • I always marinate overnight—it really deepens the flavor.
  • Don’t skip the searing step; it adds a rich, caramelized taste.
  • I like to skim excess fat from the sauce before serving.
  • Use fresh lime juice in the salsa—it makes a huge difference.
  • I sometimes add a pinch of chili flakes for extra heat.