Miso Marinated Beef Short Ribs
Recipe by Adrian Richardson
Serves 6-8 | 
Prep 30 min + marinating time | 
Bake 3 hrs
Ingredients
- 1 kg beef short ribs, bone-in
- 300g dark miso
- ½ cup vinegar
- 2 tbsp AYAM™ Light Soy Sauce
- 2 tbsp AYAM™ Chilli Sauce
- ¼ cup AYAM™ Teriyaki Sauce
- 1 tsp AYAM™ 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, tinly 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
- Salt and pepper to taste
- ½ pickled daikon, cubed
- 2 tbsp extra virgin olive oil
Method
- Whisk all rib sauce ingredients together.
- Place beef ribs in a deep baking tray, and pour sauce over. Cover with baking paper and foil. If time permits, marinate overnight.
- Preheat the oven to 160°C fan-forced, bring the beef up to room temperature and bake for 3 hours, or until meat is tender.
- While beef is baking, prepare and combine all slaw ingredients into a large bowl.
- Serve ribs with generous portion of the fresh slaw.
