Miso Marinated Beef Short Ribs

Serves 6-8
Time 3 hours 30 minutes


1 kg beef short ribs, bone-in
300g dark miso
½ cup vinegar
2 tbsp soy sauce

2 tbsp chilli sauce

¼ cup teriyaki sauce

1 tsp sesame oil
3 cloves garlic, finely sliced

1 thumb ginger, finely sliced 

1 bunch coriander, finely sliced 

½ cup crispy chilli sauce
¼ cup brown sugar

Asian Slaw

4 spring onions, finely sliced

½ red onion, thinly sliced

1 long red chilli, thinly sliced 

250g baby cucumbers, cut into rounds

½ wombok, thinly sliced 

1 tbsp pickled ginger, thinly sliced

1 bunch coriander, finely sliced 

100g snow peas, sliced

1 lime, juice

Salt and pepper to taste

½ pickled daikon, cubed 

2 tbsp extra virgin olive oil


Whisk all of the sauce ingredients together.

Place beef ribs in a deep baking tray, and pour the sauce over. Cover with baking paper and foil. If time permits marinade overnight. 

Preheat the oven to 160C fan-forced, bring the beef up to room temperature and bake for 3 hours, or until the meat is tender. 

Combine all of the ingredients for the slaw together in a large bowl.  

Serve the ribs with a generous portion of the fresh slaw.