Miso-Braised Short Ribs Tempura Recipe

Miso-Braised Short Ribs Tempura

Level: Intermediate
Serves: 4
Total Time: 3 hr 37 min
Prep Time: 15 min
Cooking Time: 3 hr 22 min

Imagine tender, savory short ribs melting in your mouth, encased in a shatteringly crisp tempura shella dish that elevates everyday cooking to restaurant-worthy magic. Double-braised in spiced broth then miso-infused stock for unbeatable depth of flavor, these ribs fry up golden and irresistible. Perfect for impressing guests or treating yourself to something extraordinary.

Note: Use meaty, bone-in short ribs cut into 3- to 4-inch segments (avoid crosscut or flanken). Meat shrinks during braising, so pick thick ribs. Prep up to step 3 a day ahead for stress-free frying.

Ingredients

• 8 well-marbled bone-in short ribs, cut 3-4 inches long (approx. 3 lbs)
• 3 quarts water
• 1 tsp black peppercorns
• 1 tsp white peppercorns
• 1 tsp Szechuan peppercorns
• 2 bay leaves
• 2 fresh thyme sprigs or tsp dried thyme
• 2 quarts rich Shanton Broth (beefy stock)
• cup red miso paste
• Vegetable oil for deep-frying
• 1 cup all-purpose flour
• Small-Batch Tempura Batter (recipe below)

Small-Batch Tempura Batter

Makes about 1 cups

• 1 egg yolk
• cup vegetable oil
• cup very cold club soda
• 1 cup all-purpose flour

Instructions

1. Set oven to 200F.
2. Trim excess fat from ribs. In a heavy pot, combine 3 quarts water, peppercorns, bay leaves, and thyme. Boil over high heat. Add ribs, partially cover, and simmer gently, skimming foam. Cook 1 hours until knife-tender but not falling apart. Cool ribs to room temperature.
3. In another saucepan, whisk Shanton broth with miso over high heat until dissolved. Boil, add cooled ribs, and simmer uncovered 1 hours, turning occasionally, until very tender. Remove ribs, cool, and gently debone, keeping portions whole.
4. Skim fat from miso liquid, boil to reduce to 1 cup (about 20 min). Strain and reserve sauce. (Ribs and sauce can be refrigerated overnight; bring to room temp before frying.)
5. Heat oil to 350F in deep-fryer or wide pan, halfway up sides.
6. Coat half the ribs in flour, shake excess, dip in tempura batter (let drip), and fry 2 min until golden. Drain on rack over baking sheet; keep warm in oven. Repeat.
7. Spoon sauce on plates, top with 2 rib pieces per plate, and serve immediately.

Tempura Batter

1. Beat egg yolk in bowl with fork. Whisk in oil, then cold club soda. Add flour; stir gently with chopstickslumps are okay.

Fire up your kitchen and create this showstopperyour taste buds will thank you!