This succulent short-ribs platter embodies American cooking today: It melds flavors from cultures all around the world with delicious results. Miso is the magic in the marinade—rubbed over the ribs which are chilled overnight, it adds salt, umami, and a subtle tanginess. Fennel, tomatoes, and orange juice brighten the braise, while ginger offers a hint of heat. Garnish with sparkling pomegranate arils for a sweet special finish.
English-cut short ribs are separated between the bones, yielding long, thick pieces. Flanken-cut ribs, aka "Korean-style," are thinly sliced across the bone.
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Martha Stewart Member
Rating: 5.0 stars
Very labor intensive, but worth every minute - something over an hour of prep (I know; I'm slow)! Could not find fennel so used Tbsp fennel seeds, & it seemed to work. Cento tomato paste & Cento San Marzano peeled tomatoes.So much flavor here. Will up the flour next time to get a thicker gravy, or will go with a corn starch slurry to get same.
This is clearly a do again for a crowd; fed 5 with left enough over for another meal for 2.
This recipe continues the fiction of bringing meat to room temperature. Started with 40 degree ribs from the fridge, and 90 minutes later they were up to 51 degrees (per Thermopen) in a 65 degree kitchen. They cooked just fine at 51 degrees and would have also at 40!