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.

Martha Stewart Living, December 2019


Yuki Sugiura

Recipe Summary

40 mins
4 hrs 25 mins
Serves 8 to 10


Ingredient Checklist


Instructions Checklist
  • Season ribs with salt and pepper. Rub miso all over ribs to evenly coat. Tightly wrap in butcher paper or plastic, transfer to a large resealable bag or container, and refrigerate at least 24 hours and up to 3 days. Bring to room temperature 1 hour before cooking.

  • Preheat oven to 325°F. Unwrap ribs and wipe off excess miso with a paper towel. Heat a wide pot over medium; swirl in 2 tablespoons oil. Working in two batches, brown ribs on meaty sides, about 5 minutes (if pot bottom darkens too quickly, wipe clean between batches). Transfer to a plate.

  • Swirl remaining 1 tablespoon oil into pot. Add shallots, fennel, celery, ginger, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables turn golden in places, 8 to 10 minutes. Stir in tomato paste, allspice, and bay leaf and cook 1 minute. Add wine and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.

  • Return ribs and accumulated juices to pot, bone-sides down. Crush tomatoes into pieces with your hands or a masher; add to pot with tomato juices, 1 1/2 cups broth, and orange zest and juice. If necessary, add more broth to just cover ribs. Bring to a simmer.

  • Cover pot and transfer to oven; braise 2 hours. Remove lid and continue to braise, spooning liquid over ribs a few times, until meat is fork-tender, 1 to 1 1/2 hours more. Transfer ribs to a platter and loosely cover to keep warm.

  • Strain braising liquid through a mesh sieve, pressing on solids to extract as much liquid as possible; discard solids. Spoon excess fat from liquid (or use a fat separator). Transfer liquid to a small saucepan and bring to a boil.

  • Meanwhile, whisk together remaining 1/2 cup broth and flour until smooth. Slowly whisk into braising liquid. Boil, whisking constantly, until thickened slightly, about 30 seconds. Sprinkle ribs with fennel fronds and pomegranate arils and serve with gravy.

Cook's Notes

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.


Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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!