Miso-Braised Short Ribs Tempura

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...why the instructions say to preheat oven to 200, since nothing ever goes into the oven?

Love this recipe, though I prefer to make it with Shiro (wite Miso for the sweetness it adds.

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Love Love Love this recipie so does my children please more recipies: Masaharu Morimoto

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Chef Morimoto is great. I agree with the previous review; braise the beef a day in advance. The next time I try this recipe will be with a different cut of marbled beef. I didn't like fussing with the ribs. The miso had to be bought from a specialty grocery store. I substituted 1 qt beef stock and 1qt chicken stock for the shanton broth. When reduced this was a bit salty so would look for a low sodium brand next time. The flavor overall was amazing. The beef was tender and juicy inside, and the texture light and crispy on the outside. I fried in soybean oil. On a sidenote, I think the miso would work great with other slow cooked beef recipes to add a wonderfull flavor. Thank you Chef!

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This is so worth it, the steps are very easy and go quickly between household chores as they both get done while the aroma of the ribs revs the appetite. Not labor intensive and so worth going thru step 2 and finishing the next day. Thank you to both chefs!