1. Start by patting the short ribs dry with paper towels. Season them lightly with salt and pepper. This helps the ribs develop a beautiful crust during searing.
2. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of oil and sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
3. In a medium bowl, whisk together the miso paste, soy sauce, honey, minced garlic, grated ginger, beef broth, sesame oil, and rice vinegar until smooth.
4. Return the ribs to the pot and pour the miso marinade over them. Add enough water or broth to just cover the ribs if needed.
5. Bring the liquid to a simmer, then cover and reduce heat to low. Let the ribs braise gently for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. This slow cooking is where the magic happens—so be patient!
6. While the ribs cook, prepare the cilantro sauce. In a blender or food processor, combine the chopped cilantro, jalapeño (if using), lime juice, olive oil, and a pinch of salt. Blend until you have a smooth, vibrant sauce. Taste and adjust seasoning as needed.
7. Once the ribs are done, carefully remove them from the pot. If the braising liquid is too thin, increase the heat and reduce it to a glaze-like consistency, stirring occasionally.
8. Serve the ribs drizzled with the cilantro sauce, garnished with extra cilantro leaves. This contrast of rich meat and fresh herbaceous sauce is simply irresistible.

From my experience, letting the ribs rest for a few minutes before serving helps lock in all those savory juices. It’s a small step that makes a big difference, especially with a dish this special.