Miso- and Mayo-Marinated Short Ribs with Spicy Sauce

Ingredients for Miso- and Mayo-Marinated Short Ribs with Spicy Sauce

• 45ml red or yellow miso

• 45ml mayonnaise

• 45ml (or more) unseasoned rice vinegar, divided

• 675g thin cross-cut bone-in short ribs (flanken style)

• Kosher salt

• 1 bunch small radishes

• 20ml vegetable oil

• 2 cups steamed rice

• 1 bunch watercress, tough stems removed

• Sriracha or hot sauce (for serving)

Stir miso, mayonnaise, and 2 tablespoons vinegar in a small bowl. Place ribs on a rimmed baking sheet, pat dry, and season lightly with salt. Pour all but 2 tablespoons miso mixture over ribs; turn to coat. Set remaining miso mixture aside.

Thinly slice radishes and toss in a medium bowl with remaining 1 tablespoon vinegar. Season with salt and toss again.

Heat a large heavy skillet, preferably cast iron, over medium-high. When pan is hot, add 2 teaspoons oil and swirl to coat. Cook half of ribs without turning until underside is very dark brown and charred in spots, about 2 minutes. Turn ribs and cook until second side is golden brown, 1–2 minutes. Transfer to a plate. Repeat with remaining 2 teaspoons oil and remaining ribs. Let rest 5 minutes.

Season reserved miso mixture with Sriracha, taste it, and adjust until it’s the right amount of spicy for you. Add more vinegar, if desired. Cut ribs crosswise into 2 or 3 pieces; serve over bowls of rice, topped with watercress and drained radishes and drizzled with spicy sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.