Go Back
–+ servings

Beef Short Rib Broth

Print Recipe Pin Recipe
No ratings yet
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Calories: 635.1kcal
Servings: 6 People
Metric - Imperial

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.
Chef's Tips
Sear the short ribs on all sides before adding the liquid — this builds a base layer of flavour in the pot that carries through the entire broth.
Don't skip skimming the fat after the first 45 minutes — this keeps the broth clean and clear rather than greasy on top.
Cook the soba noodles separately and add them just before serving, rather than in the broth itself — they can turn gluggy if left sitting in hot liquid too long.
Storage & Reheating
To store, place in the fridge for up to 5 days or in the freezer for up to 6 months, both in an airtight container. It's recommended to keep the beef short ribs and broth separate in different containers. To reheat, place the broth and short ribs into a pot over medium-high heat, bring to a boil, reduce the heat to medium, and simmer for 10-12 minutes, or until both the broth and meat are hot throughout.
Serving 550gCalories 635.1kcalCarbohydrates 56gProtein 56.5gFat 19.5gSaturated Fat 6.7gPolyunsaturated Fat 1.96gMonounsaturated Fat 9.4gTrans Fat 0.4gCholesterol 123.2mgSodium 1930.1mgPotassium 1178.2mgFiber 1.3gSugar 13.5gVitamin A 1098.07IUVitamin C 14.87mgCalcium 93.4mgIron 6.7mg