This Beef Short Rib Broth Has The Most Incredible Flavour Combination, Which Will Impress Anyone!
This beef short rib broth is incredible, and the combination of flavours and aromas is perfect. This hot pot recipe is easy to make, and the instructions are simple. No matter the difficulty of a recipe, I’ll always make it easy for you, as anyone can be a great cook.
Beef Short Rib Broth
Ingredients
- 1 Tbsp (20ml) - Peanut Oil
- 1.2kg (2.6lbs) - Beef Short Ribs
- 2 Tbsp (60g) - Red Miso Paste
- 90ml (90g) - Soy Sauce
- 30ml (130g) - Mirin (See Notes)
- 1.7 Litres (6 ½ Cups) - Chicken Stock
- 8 - Spring Onions (Scallions), Thinly Sliced
- 15g (0.5oz) - Ginger, Peeled & Thinly Sliced Into Strips
- 1 Tbsp (20ml) - Rice Wine Vinegar (See Notes)
- 2 - Bok Choy, Leaves Separated
- 270g (9.5oz) - Soba Noodles
- Seasoning To Taste
Method
- In a large pot over medium-high heat, add in the peanut oil & sear the short ribs on all 4 sides for 3 minutes each, 12 minutes in total.
- Add in the red miso paste, soy sauce, mirin, chicken stock, spring onion (scallion) and ginger. Mix to combine, bring to a boil, reduce heat to low, place on a lid and reduce for 45 minutes.
- 45 minutes later, carefully remove the lid and skim off the layer of fat that will have formed on the surface, discarding it in the bin and not down the drain. Place the lid back on and continue simmering for another 45 minutes.
- After 1 ½ hours in total, remove the lid and add in the rice wine vinegar and baby bok choy, mix to combine and cook for a final 4 minutes to soften the bok choy. Remove and keep hot.
- Place a saucepan of water over high heat and bring to a boil. Add in the soba noodles and cook as per packet instructions (about 4 minutes). Remove from heat and 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 thinly sliced spring onion (scallion). Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Alcohol Substitute
Both mirin and rice wine vinegar contain alcohol. The mirin can be substituted with 110ml (110g) of water & 10g (0.3oz) of white sugar. The rice wine vinegar can be substituted with regular white vinegar.
Beef Short Rib Broth Storage Instructions
To store, place in the fridge for up to 5 days and in the freezer for up to 6 months, both held in an airtight container. If stored, it’s recommended to keep the beef short ribs and broth separate and store them in different containers.
Beef Short Rib Broth Reheating Instructions
To reheat, place the broth and beef short ribs into a pot over medium-high heat, bring to a boil, reduce heat to medium and simmer for 10-12 minutes or until both the broth and meat are hot throughout.
Watch How To Make The Recipe
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I am reading the recipe and simply drooling! I cant wait until short ribs go on sale again!!
Its so good