Short ribs are a labor of love. Low-and-slow is the only way to go. Dry brining the short ribs overnight in the fridge tenderizes the meat and helps create a superior crust when searing. Adding miso paste to the leftover braising liquid creates an amazing glaze packed with umami. Serve with sushi rice and pan fried enoki mushrooms.

Season the short ribs with salt and dry brine in the fridge overnight. Sear the short ribs on all sides in a Dutch oven over medium-high heat in 2 tbsp of avocado oil (in batches if necessary) and remove. Meanwhile, preheat the oven to 325 degrees and make the rice in a rice cooker.

Turn the heat down to medium and add 1 head of garlic (top sliced off), 2 shallots (halved), and a 2-3” piece of ginger (halved). Once browned, add the white bottoms from 1 bunch of green onions and 2-3 pieces of star anise. Deglaze the Dutch oven with a couple heavy splashes of sake and allow most of the liquid to evaporate.

Stir in 4 cups of beef stock, 1/3 cup of soy sauce, and 2 tbsp of rock sugar. Add the short ribs back to the Dutch oven and bring to a low boil, cover, and braise in the oven for 3 hours.

After braising, strain 1.5-2 cups of the braising liquid into a pan and bring to a simmer. Stir in 1/4 cup white miso paste and reduce, about 10-12 minutes. Once reduced, nestle the short ribs into the pan and coat well with the sauce.

While the sauce is reducing, drizzle separated and pressed enoki mushrooms in sesame oil and dust with seasoned corn starch (salt and garlic powder). Pan sear in a skillet in avocado oil until crispy and golden.

Serve the short ribs over rice with the crispy enoki mushrooms. Drizzle with more of the sauce and garnish with toasted white sesame seeds and threaded green onions.