I don’t reverse-sear often enough. When faced with a choice chunk of beef, my go-to method is a traditional sear (see one of my favorite recipes of last year, this Roast NY Strip Loin). But many prefer a reverse-sear, where you cook the meat to just under your desired temperature, then blast it with some high heat to finish it off. This allows you to heat the meat evenly and results in a better distinction between the crispy crust and tender center (here is a good writeup). So I decided to share this method using these miso-marinated boneless short ribs.
Many folks in the Paleo world eschew all forms of soy, and balk at the idea of cooking with miso. But as I mentioned in my five years Paleo post last month, I believe a more nuanced approach to diet is appropriate, and we shouldn’t discount all foods from particular groups (even if it does make for handy and marketable “eat/avoid” charts). Here’s my stance on soy, taken from the pages of Paleo Takeout:
“Make no bones about it—soy is pretty terrible for you. It has been linked to malnutrition, thyroid dysfunction, cognitive decline, reproductive disorders, and even heart disease and cancer. It has one of the highest toxin profiles of any legume, and it’s baffling that we feed this stuff to our children via infant formula.
But there’s a bright spot in all this doom and gloom; fermenting soy, especially through the long, slow process of making tamari and miso, eliminates its phytic acid and other digestive inhibitors. However, the fermentation process doesn’t totally destroy phytoestrogen, another bad guy, although it does reduce it by up to 90 percent; you’re likely ingesting more phytoestrogen through sesame seeds and garlic than through fermented soy.”
Miso’s bold flavor makes for a great marinade. Adding a bit of acidity, in the form of mirin (sweet rice wine) and sake, helps tenderize the meat as well.
For this recipe, I had the pleasure of trying some boneless short ribs from ButcherBox. They deliver 100% grassfed, pastured meat products as part of a curated monthly subscription service, shipped with recipes for their products. I really like the concept of curated meat boxes, as a way to bring variety into your meals (much like a vegetable CSA).
ButcherBox recently featured my Instant Stew recipe in a previous box (pictured above), and this short ribs recipe will make its way into a future box as well, which is pretty awesome.
Miso-Marinated Boneless Short Ribs (Primal, Gluten-Free, Perfect Health Diet)
1. Combine the miso paste, mirin, sake, and white pepper in a small bowl. Pat the short ribs dry with some paper towels, then liberally spread the miso mixture over the ribs; transfer to a resealable plastic bag and marinate for at least 4 hours, overnight preferred. Can be marinated for up to 48 hours.
2. Preheat your oven to 225F. Line a baking sheet with tin foil, then cover the foil with a wire rack. Place the short ribs on the wire rack, fatty side up, leaving a few inches of space between them to allow air to circulate. Bake until they reach an internal temperature of 125F for rare short ribs, or 130F for medium-rare short ribs, about 1 hour. To assist in checking the temperature, I use a bluetooth-enabled oven thermometer; a quick-read thermometer will work fine, just check it every 5-10 minutes after 40 minutes.
3. Remove the sheet of short ribs from the oven and increase the temperature to 500F; loosely cover the ribs with foil as the oven heats. Once the oven comes to temperature, switch it to “broil” and place the ribs in the oven. Broil until the tops crisp and start to blacken, about 2 minutes, then remove from the oven. Allow to rest for 5 minutes, then slice and serve garnished with chives.
** Sake is readily available in most liquor stores, often in small bottles that are perfect for cooking. Buy one that you’ll enjoy drinking; just be sure to reserve 1 tbsp for this recipe!
When buying miso, I prefer the pastes available from Mister Miso. In particular, I like their red miso paste, which is barrel-aged for a year (its extended fermentation gives the paste its red pigmentation). This brand is available in most Whole Foods stores.
I served mine with some Pressure-Cooker Duck Fat Risotto.