Miso- and Mayo-Marinated Short Ribs with Spicy Sauce

Ingredients for Miso- and Mayo-Marinated Short Ribs with Spicy Sauce

• 45ml red or yellow miso

• 45ml mayonnaise

• 45ml (or more) unseasoned rice vinegar, divided

• 675g thin cross-cut bone-in short ribs (flanken style)

• Sal kosher

• 1 bunch small radishes

• 20ml vegetable oil

• 2 cups steamed rice

• 1 bunch watercress, tough stems removed

• Sriracha or hot sauce (for serving)

Stir miso, mayonnaise, and 2 tablespoons vinegar in a small bowl. Place ribs on a rimmed baking sheet, pat dry, and season lightly with salt. Pour all but 2 tablespoons miso mixture over ribs; turn to coat. Set remaining miso mixture aside.

Thinly slice radishes and toss in a medium bowl with remaining 1 tablespoon vinegar. Season with salt and toss again.

Heat a large heavy skillet, preferably cast iron, over medium-high. When pan is hot, add 2 teaspoons oil and swirl to coat. Cook half of ribs without turning until underside is very dark brown and charred in spots, about 2 minutes. Turn ribs and cook until second side is golden brown, 1–2 minutes. Transfer to a plate. Repeat with remaining 2 teaspoons oil and remaining ribs. Let rest 5 minutes.

Season reserved miso mixture with Sriracha, taste it, and adjust until it’s the right amount of spicy for you. Add more vinegar, if desired. Cut ribs crosswise into 2 or 3 pieces; serve over bowls of rice, topped with watercress and drained radishes and drizzled with spicy sauce.

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