Linda Vo is an LA-based chef and food influencer. Vo, known as @itslindavo, has amassed over 330K followers across her social media platforms, where she posts content that ranges from teaching multicultural dishes to cooking private dinners for clients to hosting dinner parties. In early April, Vo posted her Miso Red Wine Braised Short Ribs recipe where she took a traditional short rib recipe and made it her own by using spices that connect with her Asian roots and culture. The short ribs are packed with flavor, including ingredients like Miso paste, Mirin, and soy sauce. To complete the dish, Vo plates the red wine braised short ribs on top of mashed potatoes and broccolini. Here's how to make it.

Miso Red Wine Braised Short Ribs

  • Prep Time:10 mins
  • Cook Time:3 hrs
  • Total Time:3 hrs 10 mins
  • Servings:4
  • Medium

    Ingredients

  • 4 lbs short rib
  • 2 whole carrots peeled & roughly chopped
  • 2 celery sticks roughly chopped
  • 1/2 medium white onion roughly chopped
  • avocado oil
  • 3 cloves sliced garlic
  • thyme
  • parsley
  • rosemary
  • 2 bay leaves
  • 1 star anise
  • 2 whole allspice pods
  • 1 cinnamon
  • salt
  • pepper
  • 1 1/2 tbsp tomato paste
  • 1 1/2 tbsp miso paste
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 bottle Pinot Noir
  • beef stock
  • 2 tbsp cornstarch & 1/2 cup water
Photo from Linda Vo

  • Step 1

    Add salt & pepper to all sides of short ribs. Set aside.

  • Step 2

    Roughly chop celery, carrots & onions. Slice garlic. Fine dice not necessary, the veggies will be strained out later.

  • Step 3

    Tie up herbs with twine or a chive, set aside.

  • Step 4

    In a dutch oven on medium-high heat, add avocado oil and sear off all sides of the short ribs. Remove from pot once browned.

  • Step 5

    Add in veggies and lower to medium heat. Sauté for a few minutes, then add garlic and sauté for 2 minutes.

  • Step 6

    Add in tomato paste and cook for an extra few minutes. Then, add in white miso paste, mirin, and soy sauce.

  • Step 7

    Pour in 3/4 of a bottle of Pinot Noir and add in the seared short ribs. Next, top with beef broth until short ribs are submerged.

  • Step 8

    Place in remaining herbs and spices. Cover and place in a 300 degree oven for 3 hours.

  • Step 9

    Remove dutch oven from the oven and strain the leftover braising liquid. Set short ribs aside. Add in cornstarch slurry and reduce liquid until gravy-like consistency. Add short ribs back in with the liquid.

Creamy Mashed Potato

  • Prep Time:10 mins
  • Cook Time:20 mins
  • Total Time:30 mins
  • Servings:4
  • Easy

    Ingredients

  • 3 russet potatoes peeled & cubed
  • salt
  • garlic powder
  • 2 cups heavy cream
  • 3 garlic cloves
  • 1 cup butter
  • 1/4 cup creme fraiche

  • Step 1

    When there is 1 hour left in the braising process of the short ribs, peel and cube russet potatoes. Boil in salted water for 20 minutes or until fork tender.

  • Step 2

    Heat up heavy cream and butter infused with garlic on medium heat. Add garlic powder and remove garlic cloves.

  • Step 3

    Strained potatoes and put through a ricer. Add potatoes back into an empty pot and pour in heated cream/butter mixture.

  • Step 4

    Whip/stir until combined. Stir in creme fraiche.

Broccolini

  • Prep Time:5 mins
  • Cook Time:20 mins
  • Total Time:25 mins
  • Servings:4
  • Easy

    Ingredients

  • broccolini
  • olive oil
  • salt
  • pepper
  • garlic powder
  • 1/2 lemon

  • Step 1

    On a sheet pan, toss broccolini with olive oil, salt, pepper, garlic powder. Place lemon on sheet pan. Bake for 15-20 minutes at 350°. Finish with the squeeze of lemon.

When it comes to plating, add mashed potatoes in the middle of your plate. Next, place broccolini on top. Then finish off with one or two short ribs. Pour gravy over the short ribs. Serve and enjoy!