Red Miso Shortribs

By Food52
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yummy. luv miso
Lulu Powers   •  8 May   •  Report
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4 bone-in short ribs, about 14 ozs each

10 shiso leaves, 6 minced and 4 left whole

1 teaspoon cracked black pepper

1/2 teaspoon yuzu zest

2 tablespoons grapeseed (or other neutral) oil

1 cup diced shallots

2 cloves garlic, minced

1 leek, white & pale green only, diced

1/4 cup diced celery

2 tablespoons brown rice vinegar

2 tablespoons red miso, mixed with 1/4 cup hot water

1 cup mirin

1 cup dry red wine

4 cups good quality beef stock

1 10" daikon radish, peeled, halved lengthwise and cut into 1/2" slices

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