Description
Slow braised beef short ribs simmered in a rich honey and miso French onion sauce, served with a crispy golden potato cake topped with cool sour cream and fresh chives. This comforting, restaurant-style dish delivers deep savory flavor with the perfect balance of sweetness and texture.
Ingredients
Scale
- 3 pounds bone-in beef short ribs
- 3 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons honey
- 2 tablespoons white miso paste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 fresh thyme sprigs
- 2 cups beef broth
- 3 large russet potatoes, peeled and grated
- 1/2 cup sour cream
- 2 tablespoons fresh chives, finely chopped
- 1 1/2 teaspoons salt (or to taste)
- 1 teaspoon black pepper
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Season beef short ribs generously with salt and black pepper.
- Heat olive oil in a Dutch oven over medium high heat. Brown ribs on all sides until deeply golden. Remove and set aside.
- In the same pot, add butter and sliced onions. Cook slowly until deeply caramelized and golden brown.
- Stir in minced garlic, honey, and thyme sprigs. Dissolve white miso paste into warm beef broth, then pour into the pot.
- Return short ribs to the pot. Cover and braise in the oven for 2 1/2 to 3 hours until the meat is fork tender and pulls apart easily.
- Remove ribs and simmer the sauce uncovered for a few minutes if thickening is needed. Spoon sauce over ribs before serving.
- For the potato cake, squeeze excess moisture from grated potatoes and season lightly with a pinch of salt and pepper.
- Heat a lightly oiled skillet over medium heat. Press potatoes into a compact round cake and cook until golden and crisp on both sides.
- Top the potato cake with sour cream and chopped chives. Serve alongside the saucy short ribs.
Notes
- Take your time caramelizing the onions, this builds the deepest flavor.
- Squeeze excess moisture from the potatoes to ensure a crispy crust.
- Short ribs taste even better the next day as flavors deepen.
- Reheat gently over low heat with a splash of broth if needed.
Nutrition
- Serving Size: 1 short rib with sauce and potato cake
- Calories: 720
- Sugar: 9g
- Sodium: 780mg
- Fat: 48g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 165mg