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Recipes
December 2017

Miso- and Mayo-Marinated Short Ribs with Spicy Sauce

By Carla Lalli Music

5.0

(1)

This image may contain Plant Food Produce and Vegetable
Alex Lau

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

Recipe information

  • Yield

    4 servings

Ingredients

3

tablespoons red or yellow miso

3

tablespoons mayonnaise

3

tablespoons (or more) unseasoned rice vinegar, divided

1½

pounds thin cross-cut bone-in short ribs (flanken style)

Kosher salt

1

bunch small radishes

4

teaspoons vegetable oil

Sriracha or hot sauce (for serving)

2

cups steamed rice

1

bunch watercress, tough stems removed

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

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

    Step 3

    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.

    Step 4

    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.

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