Miso Short Rib Steaks

Boneless beef short ribs might just be one of the most underrated cuts on the grill. Rich, well-marbled, and full of flavour, they take beautifully to a bold miso marinade — a combination of savoury depth, gentle sweetness, and a little smoky heat from chipotle. Give them an overnight soak and a few minutes over high heat, and you've got something genuinely special on the table.

Ingredients

• 900g boneless beef short ribs
• 2 tbsp miso paste
• 1 tbsp olive oil
• 1 tbsp teriyaki sauce
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp flaky sea salt
• 1 tbsp light soft brown sugar
• ½ tsp cumin
• ½ tsp chipotle powder
• 2 garlic cloves, crushed

Method

1. In a large mixing bowl, combine the miso paste, teriyaki sauce, garlic powder, onion powder, salt, brown sugar, cumin, chipotle powder, olive oil, and crushed garlic. Whisk until everything is fully incorporated into a smooth marinade.
2. Place the short ribs into a large resealable freezer bag. Pour the marinade over the ribs, squeeze out as much air as you can, then seal the bag. Pop it in the fridge to marinate overnight — flip the bag over once or twice if you remember, so every bit of the meat gets well coated.
3. When you're ready to cook, preheat your gas grill to medium-high heat. Remove the ribs from the marinade — discard the used marinade, as it's had raw beef in it overnight. Place the ribs onto clean, hot grill grates over direct heat.
4. Grill for 3 to 4 minutes per side without moving them, letting a good crust develop. Short ribs are a whole muscle cut, so you can serve them anywhere from medium-rare upwards — see the tip below for guidance. Rest for 5 minutes before serving.
5. Serve alongside an Asian-style salad and grilled vegetables.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.