Miso- and Mayo-Marinated Short Ribs with Spicy Sauce
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.
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
