Cover your short ribs in kosher salt and brine in the fridge for a minimum of 1 hour and up to 12. Pull out of the fridge 30 minutes before searing.
Preheat a braising pan for 5 minutes on medium heat. Sear the short ribs until deeply golden on all sides. Set aside.
Add in the onion, green onion, garlic and ginger. Saute until golden, about 7–8 minutes on medium heat. Add in the miso, gochujang, black peppercorns, maple, mirin and rice vinegar. Mix and cook for 2 minutes.
Add in the meat and top with the beef broth.
Bring to a simmer, cover and bake at 375°F for 30 minutes, then lower to 325°F and braise another 2 hours or until very tender.
Remove the beef from the pan.
Strain the leftover liquid, squeezing as much as you can out of the vegetables.
Add it to a saucepan and simmer. Make a slurry with the corn starch and some of the hot broth. Add a bit at a time until desired thickness.
Add the leeks to a pan, coat in olive oil and fry until lightly golden.
Add the beef to the thickened sauce to warm up.
Serve over potato puree with the leeks, more sauce and chives.
Nadia Aidi's (@foodmymuse) Miso Maple Short Ribs, from the first episode of her "Just A Plate" series. Saved from her Instagram reel. Hosting tip from the creator: you can prep these a day ahead and reheat low and slow in the oven, adding an extra cup of the beef bone broth; strain and finish the sauce the day of serving, and fry the leeks the morning of. Has gochujang, so it carries a little heat (not for the kids).
