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Beef short ribs in miso and beer

In this recipe, we've combined red miso and Guinness to create an umami-rich sauce.

By Dominic Smith
  • 35 mins preparation
  • 3 hrs 30 mins cooking
  • Serves 4 - 6
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Photo: Ben Dearnley
Beef short ribs, cooked slowly and practically dripping off the bone, are one of life's great pleasures. In this recipe, we've brought red miso and Guinness together to up the umami stakes.


  • 3 kg beef short ribs, fat trimmed
  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 long green chilli, seeds removed, thinly sliced
  • 4 garlic cloves, crushed
  • 1 tsp each Sichuan pepper and ground pepper
  • ½ each ground chilli powder and ground allspice
  • ½ bunch coriander, roughly chopped
  • 800 gm canned crushed tomatoes
  • 100 gm brown sugar
  • 2 tbsp Chinkiang, or to taste (see note)
  • 100 gm red miso
  • 440 ml Guinness draught stout
  • 500 ml (2 cups) chicken stock
  • Cracked black pepper, to serve


  • 1
    Place ribs in a large heavy-based saucepan, cover with cold water and bring to the boil over high heat. Strain, then return ribs to pan and cover once more with fresh water. Bring to the boil and simmer, skimming off any impurities, for 1 hour. Remove from heat and allow ribs to cool in water at room temperature. Once cooled, drain and place in a bowl. Set aside.
  • 2
    Preheat oven to 180°C. Meanwhile, heat oil in a wide, heavy-based saucepan over high heat. Add onion, chilli, garlic, Sichuan, white pepper, chilli powder, allspice and coriander, and cook, stirring occasionally, until fragrant and onion has softened (4 minutes). Add tomatoes, sugar, Chinkiang, miso, beer and stock and season to taste. Bring to the boil, reduce heat to medium and simmer for flavours to develop (6 minutes). Place ribs in a large roasting pan, season to taste, then pour sauce over ribs and turn to coat.
  • 3
    Roast ribs, basting frequently, for 2 hours or until meat is tender and falling off the bone. To serve, transfer ribs to serving plates, drizzle with sauce from pan and scatter with black pepper.


Chinkiang, a fragrant black vinegar, is available from Asian grocers.

  • undefined: Dominic Smith