Delicious short ribs braised in a miso, tamari broth with fresh aromatics, served with a reduced sauce. This gluten-free and dairy-free dish features tender meat that falls off the bone, perfect for a comforting meal.
1: Preheat oven to 325°F.
2: Heat avocado oil in a large dutch oven or braiser over medium high heat.
3: Season meat generously with salt and pepper then sear each side until golden brown, about 3 minutes per side.
4: Remove meat and set aside.
5: Add mirin to dutch oven and scrape the bottom of the pot to release anything that has stuck.
6: Add in miso, honey, bone broth and tamari and whisk well.
7: Add ginger, garlic, green onions and chili flakes to your broth and stir to combine.
8: Return meat to your pot, bring sauce to a simmer then cover and braise in the oven until meat is tender and falling off the bone, about 2 ½ -3 hours.
9: Remove meat from dutch oven and strain off aromatics.
10: Return broth to dutch oven then skim off and discard as much of the fat from the top of the broth as possible.
11: Bring broth to a simmer over medium heat and continue simmering until sauce has reduced enough to coat the back of a spoon, about 3-5 minutes.
12: Return meat to sauce and toss well to coat evenly.
