Miso Braised Short Ribs with Japanese Sweet Potato Mash

There’s nothing more cozy than a plate of tender short ribs and mashed potatoes. I wanted to create a fun recipe that is a bit out of the box from what someone would typically serve around the holidays. The result is a flavor bomb dish that will definitely impress your dinner guests! Plus it’s really simple to make, promise! 

Searing meat before braising seals in juices and adds extra flavor, making your dish tastier. The braising liquid is given a super savory boost from the miso and soy sauce, which makes the most insane sauce to pour over top. The sweet potatoes also balance it out perfectly! It’s a must make. 

I used Shiro Miso in this recipe, which is also known as white miso. Miso is made from soybeans that have been fermented with a large percentage of rice. It is usually a light beige color and has a sweet flavor. Miso is commonly used in Japanese cooking and is a great way to add a unique flavor to a variety of dishes, like soups, sauces and pasta. You can find it at most grocery stores, like Whole Foods and Target, and you can also order it on Amazon. It’s a great addition to your pantry!

You can find everything you need to make this recipe HERE, including the Cast Iron Braiser I used. I recommend this over other options as it spreads heat evenly, making sure your meat cooks perfectly tender and keeps all the flavors locked in. And it’s so versatile—works on the stove and in the oven, helping you cook amazing meals every time!

How It’s Made

Preheat the oven to 350 degrees. In a medium sized bowl, whisk together the beef broth, Mirin, miso paste, soy sauce, rice wine vinegar, and brown sugar. Set aside.

Heat 1 tablespoon avocado oil in a large oven safe pan with a lid, ideally a brasier, over medium high heat. Evenly coat the short ribs with salt, pepper and flour.

Sear for 1-2 minutes on all 4 sides until golden brown and crispy. Set aside.

Add an additional tablespoon of avocado oil to the pan, reduce heat to medium then add the onions and garlic, stirring occasionally for about 5 minutes. Add the broth mixture and the short ribs back in.

If you are going the slow cooker route, follow all steps until step 5. Then place the onions, short ribs, and broth in the slow cooker. Cook on high for 4-5 hours or low for 7-8.

Bring to a light boil, cover and bake for 1 hour. After an hour, reduce the heat to 325 and continue cooking for another 1-2 hours, until the short ribs are tender and can easily be pulled apart with a fork.

For the sweet potatoes, place them in a large, deep pot and cover with cold water. Bring to a boil until potatoes are soft and can easily be pierced with a knife, about 10 minutes.

Drain the potatoes and return back to the pot. Add the butter, milk and salt, then using an electric mixer (or a potato masher works), whip the potatoes until smooth.

Season to taste and add more milk if needed to make them more silky.

Serve the short ribs on top of the mashed potatoes with your veggie of choice. I love sauted baby bok choy or broccoli. Enjoy!