Japanese Braised Short Rib Recipe

Beef short ribs: These are the star of the dish, providing rich, flavorful meat that becomes incredibly tender when braised.

Soy sauce: Adds a salty, umami flavor that is essential in Japanese cuisine.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce and adds depth to the dish.

Sake: A Japanese rice wine that enhances the overall flavor profile of the braise.

Water: Used to dilute the sauce and ensure the meat is properly braised.

Sugar: Adds a touch of sweetness to balance the savory elements.

Garlic: Provides a robust, aromatic flavor that complements the other ingredients.

Ginger: Adds a warm, spicy note that enhances the overall flavor.

Green onions: Used as a fresh, vibrant garnish to finish the dish.

When browning the short ribs, make sure to do so in batches if necessary to avoid overcrowding the dutch oven. This ensures that each piece gets a proper sear, which enhances the flavor and texture of the final dish.

• beef short ribs - Substitute with pork ribs: Pork ribs have a similar texture and can absorb flavors well, making them a good alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor profile.

• mirin - Substitute with dry sherry: Dry sherry provides a similar sweetness and depth of flavor.

• sake - Substitute with dry white wine: Dry white wine can mimic the acidity and complexity of sake.

• water - Substitute with beef broth: Beef broth adds more depth and richness to the dish.

• sugar - Substitute with honey: Honey provides a similar sweetness with a slightly different flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.

• sliced ginger - Substitute with ground ginger: Ground ginger can be used, but it has a more concentrated flavor, so use less.

• green onions - Substitute with leeks: Leeks have a similar mild onion flavor and can be used as a substitute.

• Allow the beef short ribs to cool completely before storing. This helps prevent condensation, which can lead to soggy meat.

• Transfer the short ribs and any remaining braising liquid into an airtight container. The liquid helps keep the meat moist and flavorful.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days.

• For longer storage, place the cooled short ribs and braising liquid into a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.

• Label the containers with the date and contents to keep track of freshness.

• When ready to reheat, thaw the short ribs in the refrigerator overnight if frozen.

• Reheat the short ribs gently on the stovetop over medium-low heat, adding a bit of water or broth if necessary to maintain moisture.

• Alternatively, you can reheat in the oven at 325°F (165°C) until warmed through, usually about 20-30 minutes.

• If reheating in a microwave, use a microwave-safe dish and cover it to retain moisture. Heat in short intervals, stirring occasionally, until hot.

• Always ensure the short ribs reach an internal temperature of 165°F (74°C) when reheating to ensure food safety.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the short ribs in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Reheat for about 20-30 minutes, or until the meat is warmed through. Check occasionally to ensure it doesn't dry out.

• Stovetop Method:

  1. Place the short ribs in a saucepan or skillet.
  2. Add a splash of water or broth to the pan to prevent drying out.
  3. Cover and heat over medium-low heat for about 10-15 minutes, stirring occasionally, until the meat is heated through.

• Microwave Method:

  1. Place the short ribs in a microwave-safe dish.
  2. Add a small amount of water or broth to keep the meat moist.
  3. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until the meat is thoroughly warmed.

• Sous Vide Method:

  1. Place the short ribs in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Heat a pot of water to 140°F (60°C) using a sous vide precision cooker.
  3. Submerge the bag in the water bath and reheat for about 45 minutes to 1 hour, ensuring the meat is evenly warmed.

• Slow Cooker Method:

  1. Place the short ribs in the slow cooker.
  2. Add a small amount of broth or water to keep the meat moist.
  3. Cover and set the slow cooker to low. Reheat for 1-2 hours, or until the meat is heated through.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning and braising the short ribs.

• Oven: Preheat to 325°F (165°C) to braise the short ribs until tender.

• Stove: Used to heat the Dutch oven and brown the short ribs over medium-high heat.

• Tongs: Handy for turning and browning the short ribs on all sides.

• Measuring cups: Essential for accurately measuring the soy sauce, mirin, sake, and water.

• Tablespoon: Used to measure the sugar.

• Knife: For mincing the garlic and slicing the ginger.

• Cutting board: A safe surface for chopping the green onions, garlic, and ginger.

• Wooden spoon: Useful for stirring the ingredients together in the Dutch oven.

• Lid: To cover the Dutch oven during the braising process.

• Serving platter: For presenting the braised short ribs, garnished with chopped green onions.

Pre-cut ingredients: Chop the garlic, ginger, and green onions in advance to save time during cooking.

Use a slow cooker: Instead of braising in the oven, use a slow cooker to set it and forget it.

Marinate overnight: Let the short ribs marinate in the soy sauce, mirin, and sake mixture overnight to enhance flavor and reduce prep time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant pot: Use an Instant Pot to cut down the braising time significantly.