Beef Short Rib Broth #shorts

By Chef Jack Ovens · 120 min

Ingredients

Instructions

1. Heat the peanut oil in a large pot over medium-high heat. Sear the short ribs on all four sides, 3 minutes per side (12 minutes total).
2. Add the red miso, soy sauce, mirin, chicken stock, most of the spring onion (keep some for garnish) and the ginger. Stir, bring to a boil, then lower the heat, cover and simmer for 45 minutes.
3. Lift the lid and skim the fat off the surface, throwing it in the bin, not down the drain. Cover again and simmer for another 45 minutes, until the short ribs are fork-tender.
4. After 1½ hours total, uncover and stir in the rice wine vinegar and bok choy. Cook for a final 4 minutes until the bok choy softens.
5. Take the short ribs out of the broth and shred the meat, discarding the bones (or leave the ribs whole). Keep everything hot.
6. Bring a saucepan of water to a boil over high heat. Cook the soba noodles according to the packet (about 4 minutes), then drain in a colander.
7. Divide the noodles among bowls, top with the beef and bok choy, and pour the broth over to cover the noodles. Garnish with the reserved spring onion.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GingerScallionMisoBok choyBeef ribSoba noodle