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Miso Braised Short Ribs with Mashed Murasaki Sweet Potatoes Recipe

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3.9 from 90 reviews

This recipe features tender, flavorful miso braised short ribs paired with creamy, rich mashed Murasaki sweet potatoes. The short ribs are slowly braised in a savory mixture of miso paste, soy sauce, mirin, and chicken broth until fork-tender, while the sweet potatoes are cooked in dashi-infused water then mashed with butter and cream for an extra depth of flavor. This comforting dish is perfect for an elegant dinner and offers a delightful blend of Japanese-inspired flavors.

  • Total Time: 4 hours (excluding advance salting time)
  • Yield: 4 servings

Ingredients

Short Ribs and Braising Liquid

  • 3 lbs beef short ribs, boneless or bone-in and trimmed of excess fat
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon vegetable or grapeseed oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 leek, thinly sliced
  • 3 ½ cups chicken broth or stock
  • ¼ cup gluten-free soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 1/3 cup red miso paste
  • 3 scallions, thinly sliced
  • 1 teaspoon black sesame seeds (optional)

Mashed Murasaki Sweet Potatoes

  • 4 cups water
  • 2 dashi packets
  • 2 to 3 lbs Murasaki sweet potatoes
  • 4 tablespoons butter, plus extra for serving
  • ½ cup heavy cream

Instructions

  1. Season the Short Ribs: Up to 24 hours before cooking, trim any excess fat from the short ribs and generously season them with 1 tablespoon kosher salt. This step helps to flavor and tenderize the meat.
  2. Preheat and Sear: Preheat your oven to 325ºF. Heat 1 teaspoon of vegetable or grapeseed oil in a large Dutch oven over high heat. Sear the short ribs in batches, avoiding overcrowding, for 1-2 minutes per side until they develop a rich, brown crust. Remove and set aside.
  3. Sauté Aromatics: In the same Dutch oven, reduce heat to medium-high and sauté the chopped yellow onion for 1-2 minutes until softening. Add the thinly sliced leek and cook for another 1-2 minutes. Finally, add minced garlic and continuously toss for 30 seconds to avoid burning and to release its aroma.
  4. Add Braising Liquid: Pour in 3 ½ cups chicken broth, ¼ cup gluten-free soy sauce, 2 tablespoons mirin, and 2 tablespoons rice vinegar. Bring the mixture to a gentle simmer. Stir in the 1/3 cup red miso paste thoroughly to incorporate it into the liquid. Nestle the short ribs back into the pot, along with any accumulated juices. The liquid should cover about half to three-quarters of the ribs, not fully submerge them.
  5. Braise the Short Ribs: Return the liquid to a low simmer, cover the Dutch oven with its lid, and transfer it to the preheated oven. Braise for 3 to 3 ½ hours. Around 2 hours in, check the liquid level and adjust as necessary. At about 2 ½ to 3 hours, remove the lid and continue cooking to reduce the liquid until thickened. The ribs are done when the meat is fork tender and falling off the bone if bone-in.
  6. Prepare Dashi for Sweet Potatoes: While the ribs braise, bring 4 cups of water to a boil in a large stockpot. Reduce to a simmer and steep the 2 dashi packets for 3 to 5 minutes. Remove the packets from the pot.
  7. Cook the Murasaki Sweet Potatoes: Add the peeled or unpeeled sweet potatoes to the dashi water and add more water to just cover them. Bring back up to a rolling boil and cook for 30 to 40 minutes until the potatoes are very tender and easily pierced with a fork or knife.
  8. Mash the Sweet Potatoes: Drain the potatoes and transfer them to a large mixing bowl. Let them cool for 10-15 minutes until they are cool enough to handle and the skins loosen. Peel if necessary. Mash the potatoes using a fork or potato masher. While still warm, mix in 4 tablespoons butter and ½ cup heavy cream. For a smoother texture, use an immersion blender or handheld mixer to whip the potatoes until fluffy.
  9. Serve: Plate the mashed Murasaki sweet potatoes alongside the miso braised short ribs. Garnish the ribs with sliced scallions and optional black sesame seeds. Add extra butter on the potatoes if desired for richness.

Notes

  • For deeper flavor, salt the short ribs up to 24 hours in advance and refrigerate uncovered.
  • If you do not have Murasaki sweet potatoes, you can substitute with other sweet potato varieties though flavor and color will vary.
  • Be careful not to cover the ribs completely with liquid to ensure proper braising texture.
  • The dashi-infused cooking water adds umami complexity to the sweet potatoes but can be substituted with plain water if unavailable.
  • Use gluten-free soy sauce to keep the dish gluten-free.
  • Leftover short ribs can be refrigerated and reheated gently, and mashed potatoes rewhipped with extra butter or cream.
  • Author: ELLA
  • Prep Time: 15 minutes (plus up to 24 hours for salting short ribs in advance)
  • Cook Time: 3 hours 45 minutes (including braising and boiling potatoes)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Japanese-inspired
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/miso-braised-short-ribs-with-mashed-murasaki-sweet-potatoes-recipe/