TASTEful Recipe: Braised Five-Spice Beef Short Ribs with Papaya Miso

TASTEful Recipe: Braised Five-Spice Beef Short Ribs with Papaya Miso

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!


Braised Five-Spice Beef Short Ribs with Papaya Miso


Yields: 4 to 6 servings


Soup Ingredients

  • 1-2 Tablespoons brown miso paste
  • 1 Papaya, peeled, deseeded and pureed
  • 1 Tablespoon orange zest
  • 1/3 Cup orange juice
  • 3 Cups water
  • 3 Large dried oyster mushrooms


Ribs Ingredients

  • 1 Teaspoon Thai red curry paste
  • 1 Teaspoon oyster sauce
  • 1 Teaspoon brown miso
  • 1 Teaspoon five-spice powder
  • 1/4 Cup mirin
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced ginger
  • 1/2 Cup orange juice
  • 4 Beef short ribs



  • For the marinade, whisk together miso and oyster sauce until incorporated.
  • Add the garlic, ginger and five-spice and mix well.
  • Slowly add mirin and orange juice.
  • Place ribs in a plastic bag and pour in the marinade.
  • Press all the air from the bag, seal and refrigerate for at least one day.
  • Once marinated, remove ribs and place bone-up in a small baking dish or casserole just big enough to accommodate.
  • Pour the remaining marinade over the ribs. This should cover the meat. If not, add a little orange juice and mirin.
  • Cover and bake at 250 degrees for four hours or until the meat is tender.
  • Remove from the oven, and carefully turn ribs over.
  • Bake at 400 degrees for 10 to 15 minutes or until firm and deep brown. The ribs will be tender and may fall off the bone when removing them from the casserole dish, so handle them with care.
  • For the soup, bring the water and orange juice to a boil.
  • Add orange zest and dried mushrooms, and then reduce heat.
  • Remove the now softened julienne mushrooms and return them to the soup.
  • In a small bowl, mix a few drops of the hot liquid at a time with the miso paste until it is runny and soluble.
  • Add the mixture to the hot liquid and simmer for about 20 minutes.
  • Taste the soup as you are adding the miso, as the paste is salty and could overseason.
  • Add the papaya and simmer for five minutes.
  • Cover and freeze until set.
  • Serve as is or drizzled with a little Chambord.

Photos: Courtesy of
The Nibble