Soy-Braised Short Ribs with Daikon and Carrots

Japanese · Winter · 180 min · Serves 4 · By Lesapor Test Kitchen

This hearty Japanese-inspired stew is perfect for winter, featuring tender short ribs braised in a savory soy sauce broth with daikon and carrots. It brings comfort and warmth, ideal for cold nights. Specialty soy sauces or mirin can enhance the flavor, but store-bought versions work well too.

Ingredients

• 2 pounds bone-in beef short ribs
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 cups beef broth
• 1 tablespoon sugar
• 1 tablespoon grated ginger
• 1 daikon, peeled and cut into 1-inch pieces
• 3 carrots, peeled and cut into 1-inch pieces
• 2 green onions, sliced
• Flaky sea salt, to taste
• Black pepper, to taste

Method

1. Season the short ribs with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 10 minutes, then transfer to a plate.
2. In the same pot, add the onion and garlic. Sauté until the onion is softened, about 5 minutes.
3. Return the short ribs to the pot. Add the soy sauce, mirin, beef broth, sugar, and ginger. Bring to a simmer.
4. Cover the pot and reduce the heat to low. Simmer for 2 hours, turning the ribs occasionally.
5. Add the daikon and carrots to the pot. Continue to simmer until the vegetables and beef are tender, about 30 minutes more.
6. Adjust seasoning with salt and pepper. Garnish with green onions before serving.