Ingredients Beef Braised Short Ribs with Miso Collard Greens 5.0 (3,522) 1 Review To go with his tender braised short ribs, Hugh Acheson puts a spin on the classic Southern side of collard greens by adding a few tablespoons of umami-rich miso. By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 1 hrs 30 mins Total Time: 3 hrs 45 mins Yield: 4 to 6 Ingredients Short Ribs 8 to 10 English-cut beef short ribs (6 to 8 ounces each) Kosher salt Freshly ground pepper 1 tablespoon extra-virgin olive oil 1 medium sweet onion, cut into 1-inch pieces 1 large carrot, cut into 1-inch pieces 1 celery rib, cut into 1/2-inch pieces 1 cup dry red wine 2 bay leaves 1 thyme sprig 3 cups beef stock or low-sodium broth Collard Greens 2 tablespoons extra-virgin olive oil 1/4 pound thick-cut bacon, cut crosswise 1/4-inch thick 1 medium onion, minced 1 1/2 pounds collard greens, stems finely chopped and leaves coarsely chopped 1 cup chicken stock or low-sodium broth 1 cup water 2 tablespoons sherry vinegar 1 tablespoon pure maple syrup 1/2 teaspoon crushed red pepper 2 tablespoons yellow miso paste Kosher salt Directions Prepare the Short Ribs Preheat the oven to 325°. Season the short ribs with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the short ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes; transfer to a plate. Repeat with the remaining short ribs. Add the onion, carrot and celery to the casserole and cook over moderate heat, stirring occasionally, until just starting to soften, about 4 minutes. Add the wine, bay leaves and thyme and simmer until the wine is reduced by half, about 3 minutes. Add the stock and bring just to a boil. Return the ribs to the casserole, cover and braise in the oven for about 3 hours, until the ribs are very tender. Meanwhile, Make the Collard Greens In a large saucepan, heat the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until the fat is rendered, about 5 minutes. Add the onion and cook until softened and just starting to brown, about 5 minutes. Add the collards in large handfuls, allowing the greens to wilt slightly before adding more. Stir in the stock, water, vinegar, maple syrup, crushed red pepper and miso and cook over moderately low heat, stirring occasionally, until the greens are very tender, about 1 hour. Season the collards with salt. Transfer the short ribs to a plate and tent with foil. Strain the braising liquid through a fine sieve into a heatproof measuring cup and skim off the fat; discard the vegetables. You should have about 2 cups of broth; add water if needed. Return the broth and ribs to the casserole and cook over moderate heat until hot, about 5 minutes. Transfer the ribs and collards to shallow bowls and serve, passing the broth at the table. Make Ahead The short ribs and collards can be refrigerated separately for up to 3 days. Reheat gently before serving. Serve With Roasted potatoes. Suggested Pairing Structured, rich, full-bodied red such as Syrah. Rate it Print