Beef Short Rib Broth
Short ribs seared hard, then braised low and slow in a broth built on miso, soy, and mirin until the meat is completely fork-tender.
Skimming the fat off partway through keeps the broth clean and clear rather than greasy, it’s a small step but it makes a real difference to the finished bowl.
Soba noodles go in fresh at the very end, so they stay properly separate and never turn gluggy sitting in the hot broth.
Beef Short Rib Broth
BEEF · SOUP · MEDIUM
A Broth Worth the Wait
Searing the short ribs on all four sides before they braise builds a base layer of flavour that carries all the way through the finished broth.
Miso and mirin give the broth real depth and a bit of sweetness, balancing out the richness of the beef without needing anything else added.
By the time the ribs are fork-tender, the broth has picked up so much flavour from the bones and meat that it tastes like it simmered for twice as long.
Beef Short Rib Broth
Ingredients
- 15 ml Peanut Oil
- 1.2 kg Beef Short Ribs
- 35 g Red Miso Paste
- 90 ml Soy Sauce
- 125 ml Mirin
- 1.7 litres Chicken Stock
- 8 Spring Onions (Scallions) Sliced
- 15 g Ginger Peeled & Julienned
- 15 ml Rice Wine Vinegar
- 2 Bok Choy Trimmed
- 270 g Soba Noodles
- Salt & Pepper To Taste
Method
- In a large pot over medium-high heat, add the peanut oil and sear the short ribs on all 4 sides for 3 minutes each, 12 minutes total.
- Add the red miso paste, soy sauce, mirin, chicken stock, most of the spring onion (reserving some for garnish), and ginger. Mix to combine, bring to a boil, reduce the heat to low, cover with a lid, and simmer for 45 minutes.
- Carefully remove the lid and skim off the layer of fat that's formed on the surface, discarding it in the bin, not down the drain. Replace the lid and continue simmering for another 45 minutes, until the short ribs are fork-tender.
- After 1½ hours total, remove the lid and add the rice wine vinegar and bok choy. Mix to combine and cook for a final 4 minutes to soften the bok choy. Remove the short ribs from the broth and shred the meat, discarding the bones (or slice/serve whole if you prefer). Keep everything hot.
- Place a saucepan of water over high heat and bring to a boil. Add the soba noodles and cook as per the packet instructions (about 4 minutes). Drain through a colander.
- To serve, place the soba noodles into a bowl, top with the beef and bok choy, and pour over the broth to cover the noodles. Garnish with the reserved spring onion. Dig in.
