Miso- and Mayo-Marinated Short Ribs with Spicy Sauce

Name: Miso- and Mayo-Marinated Short Ribs with Spicy Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 tablespoons red or yellow miso; 3 tablespoons mayonnaise; 3 tablespoons unseasoned rice vinegar; 1½ pounds thin cross-cut bone-in short ribs; 1 to taste Kosher salt; 1 bunch small radishes; 4 teaspoons vegetable oil; 2 cups steamed rice; 1 bunch watercress; 1 to taste Sriracha

Tender cross-cut short ribs marinated in a savory blend of miso and mayonnaise, grilled to perfection and served with pickled radishes, fresh watercress, and a spicy miso sauce over steamed rice.

4 servings

35 min

Published October 4, 2025

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Ingredients

•3 tablespoons red or yellow miso
•3 tablespoons mayonnaise
•3 tablespoons unseasoned rice vinegar
•1½ pounds thin cross-cut bone-in short ribs
•1 to taste Kosher salt
•1 bunch small radishes
•4 teaspoons vegetable oil
•2 cups steamed rice
•1 bunch watercress
•1 to taste Sriracha

Cooking Instructions

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.
10 min
2.
Thinly slice radishes and toss in a medium bowl with remaining 1 Tbsp. vinegar. Season with salt and toss again.
5 min
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.
15 min
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.
5 min

Cooking Instructions

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.

10 min

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

5 min

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.

15 min

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.

5 min