Unusual recipes

Miso- and Mayo-Marinated Short Ribs with Spicy Sauce

Miso- and Mayo-Marinated Short Ribs with Spicy Sauce

Build big flavor in a short amount of time by combining a few ready-made sauces.


  • 3 tablespoons red or yellow miso
  • 3 tablespoons (or more) unseasoned rice vinegar, divided
  • 1½ pounds thin cross-cut bone-in short ribs (flanken style)
  • 4 teaspoons vegetable oil
  • Sriracha or hot sauce (for serving)
  • 1 bunch watercress, tough stems removed

Recipe Preparation

  • Stir miso, mayonnaise, and 2 Tbsp. vinegar in a small bowl. Place ribs on a rimmed baking sheet, pat dry, and season lightly with salt. Pour all but 2 Tbsp. miso mixture over ribs; turn to coat. Set remaining miso mixture aside.

  • Thinly slice radishes and toss in a medium bowl with remaining 1 Tbsp. vinegar. Season with salt and toss again.

  • Heat a large heavy skillet, preferably cast iron, over medium-high. When pan is hot, add 2 tsp. oil and swirl to coat. Cook half of ribs without turning until underside is very dark brown and charred in spots, about 2 minutes. Turn ribs and cook until second side is golden brown, 1–2 minutes. Transfer to a plate. Repeat with remaining 2 tsp. oil and remaining ribs. Let rest 5 minutes.

  • Season reserved miso mixture with Sriracha, taste it, and adjust until it’s the right amount of spicy for you. Add more vinegar, if desired. Cut ribs crosswise into 2 or 3 pieces; serve over bowls of rice, topped with watercress and drained radishes and drizzled with spicy sauce.

Recipe by Carla Lalli MusicReviews Section

Watch the video: Sticky Pork Ribs - Gordon Ramsay (June 2021).