You may remember I wrote a while back about the red miso short ribs I invented, using a more classic preparation as a template. I'm please to say they were singled out among the editors' picks this week on Food52, a very fun cooking site I recommend you visit. Don't be put off by the use of slightly more esoteric ingredients like the miso, or mirin (a sweet Japanese cooking wine) or daikon (a large white radish). These can all be found at your local health food market, maybe even Whole Foods, or definitely an Asian speciality market. This is great cold-weather cooking. As with the other short ribs recipe, it's best if you plan ahead so you can have a day to marinate, and another to chill the cooked ribs which makes removing the fat much easier. So without further ado, I present my recipe.
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