Miso Roast Short Ribs with Peas and Radishes

For the most delicious results, season the short ribs the day before they're cooked..

Open the short ribs and pat them dry with a paper towel. Sprinkle with salt and pepper and take a few minutes to rub the seasoning in all the nooks and crannies. Place short ribs in a freezer bag or a reusable container and place them in the fridge until tomorrow.

To roast: Preheat the oven to 225°F, set your Dutch oven on the stovetop on medium heat and add the olive oil.

Once the oil begins to smoke lightly add the short ribs and cook 4 or 5 minutes on each side to get a nice amount of caramelization.

Once the short ribs are dark brown on all side remove them from the dutch oven and pour off the extra fat. Add the tomatoes to the pot and stir them around with a wooden spoon to loosen the caramelized meat bits. 

Remove the pan from heat and add the balsamic, miso paste, soy sauce, and stock. Give it a stir to break up the miso then add the scallions, garlic cloves, ginger, short ribs, and carrots. 

Make sure the whole short rib is coated in the sauce. Place the lid on the pot and put it in the oven for about 6 ½ hours. This slow and low cooking method will break down the connective tissue and fat to make the ribs fall off the bone delicious. 

When you check the ribs they should be so soft you can stick a fork handle into them with little effort. Once they're ready, remove the ribs from the dutch oven and strain the sauce.

To serve: Toss the radish, scallions, snap peas, sea salt, olive oil, and lemon juice in a large mixing bowl. Divide the vegetable mixture amongst your plates.

Place a few slices of short rib next to the salad and drizzle the beef with pan sauce. Zest fresh horseradish on top of the whole dish, serve with a lemon wedge and enjoy.