There’s something deeply comforting about a pot of slow-cooked short ribs. The way the meat becomes impossibly tender, the sauce thickens into something rich and glossy, and the flavors deepen as everything simmers together it’s the kind of meal that feels special without being fussy.

These miso short ribs are savory, slightly sweet, and deeply umami-rich, thanks to a slow braise with miso, soy sauce, and aromatics. They’re finished with a chunky cilantro and sesame sauce that adds freshness, texture, and contrast, plus a garnish of sliced spicy peppers for just the right amount of heat. Served over warm sesame rice, this dish is cozy, bold, and incredibly satisfying.

This is the kind of recipe you make when you want something that feels restaurant-worthy but still comforting enough to enjoy at home.

Why You’ll Love This Recipe:

Fall-apart tender short ribs

Deep, savory umami flavor from miso
Fresh, herby contrast from the cilantro sauce
Balanced with fluffy sesame rice
Perfect for weekend cooking or special dinners

It’s rich, bold, and layered without being overwhelming.

Ingredients:

For the Miso Short Ribs:

3 pounds bone-in beef short ribs
1 tablespoon neutral oil (avocado or vegetable oil)
1 small onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
⅓ cup white or yellow miso paste
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
2 cups beef broth
1 tablespoon sesame oil

For the Chunky Cilantro & Sesame Sauce:

1 cup fresh cilantro, finely chopped
2 tablespoons sesame seeds, toasted
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon honey or sugar

For the Sesame Rice:

1½ cups jasmine rice, rinsed
2¼ cups water
1 teaspoon sesame oil
½ teaspoon salt

For Serving:

1–2 spicy peppers, thinly sliced (such as red chili or Fresno)
Extra sesame seeds, if desired

How to Make Beef Skewers with Peanut Sauce:

Step 1: Sear the Short Ribs
Preheat your oven to 325°F (165°C).

Season the short ribs lightly with salt. Heat the oil in a large, oven-safe pot or Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned. This step builds flavor, so take your time.

Remove the short ribs and set aside.

Step 2: Build the Braising Base
Reduce the heat to medium. Add the diced onion to the same pot and cook for 4–5 minutes, scraping up the browned bits from the bottom, until softened.

Add the garlic and ginger and cook for 30 seconds, just until fragrant.

Stir in the miso paste, soy sauce, brown sugar, rice vinegar, beef broth, and sesame oil. Whisk or stir well to fully dissolve the miso into the liquid.

Step 3: Braise the Short Ribs
Return the short ribs to the pot, nestling them into the sauce so they’re mostly submerged.

Cover with a lid and transfer to the oven. Braise for 2½ to 3 hours, turning the ribs once halfway through, until the meat is extremely tender and pulls easily from the bone.

Step 4: Reduce the Short Ribs
Once the ribs are done, remove them from the pot and set aside. Place the pot back on the stovetop over medium heat and simmer the braising liquid for 10–15 minutes, until slightly reduced and glossy.

Return the short ribs to the pot and spoon the sauce over them.

Make the Chunky Cilantro & Sesame Sauce:

While the ribs rest, prepare the sauce.

In a small bowl, combine the chopped cilantro, toasted sesame seeds, soy sauce, rice vinegar, sesame oil, and honey. Stir until well mixed.

This sauce should be chunky, bright, and aromatic it’s meant to add texture and freshness, not be fully blended.

Make the Sesame Rice:

Add the rice, water, sesame oil, and salt to a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 12–15 minutes, or until the water is absorbed.

Remove from heat and let sit for 5 minutes, then fluff with a fork.

Assemble the Dish:

Spoon the sesame rice into bowls. Top with generous portions of miso short ribs and drizzle with the reduced braising sauce.

Finish with spoonfuls of the chunky cilantro and sesame sauce, sliced spicy peppers, and extra sesame seeds if desired.

Flavor & Texture Notes:

This dish is all about balance. The short ribs are rich and savory, the sauce is deeply umami-forward, and the cilantro mixture cuts through with freshness and texture. The sesame rice ties everything together with subtle nuttiness, while the spicy peppers add a pop of heat that wakes everything up.

Every bite feels intentional and satisfying.

Make-Ahead & Storage Tips:

Short ribs can be made 1–2 days ahead and reheated gently
Flavors deepen over time, making leftovers even better
Store in an airtight container in the fridge for up to 4 days
Reheat slowly on the stovetop or in the oven with a splash of broth if needed.

Variations & Serving Ideas:

Serve over mashed potatoes instead of rice
Add steamed greens like bok choy or broccoli
Swap cilantro for scallions if preferred
Adjust spice level with more or less pepper

This recipe is flexible and easy to adapt.

Final Thoughts:

These miso short ribs with chunky cilantro and sesame sauce are rich, comforting, and layered with flavor. They’re the kind of meal that feels slow and intentional. Perfect for cozy nights, dinner parties, or anytime you want something deeply satisfying.

Serve them with sesame rice, add a little heat, and enjoy every bite.

Miso Short Ribs with Cilantro and Sesame