Ginger Miso Slow-Cooked Beef Short Ribs

Short ribs never fail to be one of my favourite dishes. They come out perfect every single time, and this dish is no different. The Asian flavours soak into the meat while it is slow-cooked until the meat falls apart. The miso gives it an umami depth, while the ginger and garlic give it a warm aromatic kick. You want to serve this with some rice to soak up all of the delicious sauce.

Ingredients:

• 2 pounds beef short ribs

• 1 tbsp olive oil

• 3 spring onions

• 1 house of garlic

• 1 inch of ginger, sliced

• 2 tbsp miso paste

• 2 tbsp honey

• 1 tbsp soy sauce

• 1 tbsp mirin

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Method:

1. Start by patting each of the short ribs with paper towel to get them as dry as possible. Then sprinkle each side with salt and pepper.

2. Heat a large pan over high heat, then drizzle with olive oil. Sear each side of the short ribs until you get a golden brown crust. Remove the short ribs and place them in your slow cooker, leaving the remaining oil in the pan.

3. Roughly chop the spring onions and peel all of the cloves of garlic. Add them to the same pan that you fried the short ribs in and fry for 2 minutes, then remove and place them in the slow cooker along with the ginger slices.

4. Switch the heat of the stove off, then add the miso paste, honey, soy sauce, and mirin to the pan. Stir well and make sure to scrape any brown bits at the bottom into the sauce.

5. Pour the sauce into the slow cooker and set the slow cooker on high heat. Add 1 cup of water, then cook for 4-6 hours, turning the short ribs occasionally to have all sides immersed in the liquid at some stage.

6. Serve with rice, sauteed green veg, pickled carrots, and garnish with spring onion. Enjoy!