Red Chili Miso Short Ribs Ingredients Beef Short Ribs, Bone-in Salt Pepper Vegetable Oil Beef Stock, Low Sodium Minor’s Red Chili Miso RTU Sauce Russett Potatoes, Peeled, Cubed Salted Butter Heavy Cream Baby Carrots, Whole, Peeled Baby Bok Choy, Halved Soy Sauce Honey Toasted Sesame Oil Whole Scallions, Grilled Build It Sear & Braise the Short Ribs. Season the short ribs liberally with salt and pepper. In a Dutch oven, heat oil and sear short ribs until browned. Add beef stock and red chili miso sauce. Cover and transfer to an over set to 325°F. Slightly uncover the lid halfway through cooking to allow braising liquid to reduce. Cook until tender. Prepare Buttery Mashed Potatoes. Boil potatoes until fork-tender. Drain and mash with butter and warm cream. Season with salt to taste and keep warm. Cook the Carrots & Bok Choy. Lightly steam the carrots until just tender. In a hot sauté pan, add a small amount of vegetable oil and sear the carrots until lightly caramelized. Add the bok choy halves cut-side down into the pan and cook until golden and slightly wilted. Glaze the Vegetables. In a small bowl, combine Minor’s Red Chili Miso RTU Sauce, soy sauce, honey, and sesame oil. Pour the glaze over the vegetables in the sauté pan. Toss to coat. Plate & Serve. Spoon mashed potatoes onto the plate. Top with short ribs and a ladle of braising liquid. Add glazed carrots and bok choy. Garnish with whole grilled scallion. Serve! Share this recipe: More Like This Industry Trends That Wing Thing Up and Coming East Meets West With Asian-style Barbecue Sides Side Hustle: Veggies Worthy Of Any Entree Chef Britton’s Take: Is Tarragon the Forgotten Herb?
