Sake-Braised Short Ribs with Mirin and Dashi

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Fall-off-the-bone beef short ribs simmered in a savory sake and dashi broth with ginger and onions. This Japanese recipe, ready in about 170 minutes, pairs beef short ribs, sake, dashi stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef short ribs
• 1/2 cup sake
• 1/2 cup dashi stock
• 2 tbsp mirin
• 1 tbsp ginger
• 1/2 cup onion
• 1 tbsp soy sauce
• 1 tsp sugar

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Instructions

1. Step 1: Pat 1 lb beef short ribs dry and sear in a skillet over medium-high heat for 4 minutes per side until browned.
2. Step 2: Add 1/2 cup sake and 1/2 cup dashi stock to the skillet, then stir in 2 tbsp mirin and 1 tbsp grated ginger.
3. Step 3: Add 1/2 cup chopped onion, 1 tbsp soy sauce, and 1 tsp sugar to the skillet, then bring to a simmer.
4. Step 4: Cover and simmer on low heat for 2.5 hours until the meat is tender and falls off the bone.
5. Step 5: Discard the onion and serve the ribs with the reduced sauce spooned over the top.