The BEST Beef Short Rib Broth Recipe (INSANELY GOOD!)
This Beef Short Rib Hot Pot is seriously incredible and the combination of flavours and aromas is perfect. This hot pot recipe is easy to make and the instructions that follow are super simple too. No matter the difficulty of a recipe, I’ll always make it easy for you as anyone can be a great cook.
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Serves – 4
Ingredients –
1 Tbsp (20ml) – Peanut Oil
1.2kg (2.6lbs) – Beef Short Ribs
2 Tbsp (60g) – Red Miso Paste
90ml (90g) – Soy Sauce
130ml (130g) – Mirin (See Notes Below)
2 Litres (8 Cups) – Chicken Stock
8 – Spring Onions (Scallions), Thinly Sliced
15g (0.5oz) – Ginger, Freshly Peeled & Julienned
1 Tbsp (20ml) – Rice Wine Vinegar (See Notes Below)
2 – Baby Bok Choy, Leaves Picked & Washed
270g (9.5oz) – Soba Noodles
Recipe Notes –
Both mirin and rice wine vinegar contain alcohol. The mirin can be substituted with 110ml (110g) of water & 10g (0.3oz) white sugar. The rice wine vinegar can be substituted with regular white vinegar.
Red miso paste is easy to get hold of and will be in the Asian section of your local supermarket.
To store, place in the fridge for up to 5 days and in the freezer for up to 6 months, both stored in an airtight container. If stored, it’s recommended to keep the beef short ribs and broth separate and store them in separate containers.
To reheat, place the broth and beef short ribs into a pot over medium-high heat, bring to a boil, reduce heat to medium and simmer for 10-12 minutes or until both the broth and meat is hot throughout.
Recipe Video:
