I will say it: I love short ribs more than I like brisket. Each bite brings an explosion of unctuous beef goodness to the palate. Short ribs are an excellent dish to braise, and they seem to meld effortlessly with rich, beefy flavors, or Asian-influenced flavors. The quick-pickled watermelon radishes help cut the richness of the dish and provide a nice flavor counterpoint.
Serves 4
Marinade
- 1/4 cup miso (white preferred)
- 1 cup beef stock
- 1/2 cup soy sauce
- 1/3 cup dark brown sugar
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 3 tablespoons mirin
Short Ribs
- 2 pounds English-cut beef short ribs
- 1/2 tablespoon Melissa Cookston Grillin’ Shake
Watermelon Radish
- 6 to 8 watermelon radishes, peeled and very thinly sliced
- 3/4 cup rice vinegar
- 3/4 cup sugar
- 3/4 cup water
- 1/2 teaspoon kosher salt
- 3 cloves garlic, peeled and smashed
- 1/2 teaspoon red pepper flakes
Glaze
- 1 tablespoon cornstarch
- 1/4 cup cold water
- Cooked rice, for serving
- 1 tablespoon white sesame seeds, for garnish
- 1 tablespoon chopped green onion, for garnish
To make the marinade, place all the ingredients in a small saucepan and whisk together over medium heat. Bring to a boil, then decrease the heat and simmer for 3 to 4 minutes. Remove from the heat, let cool, and reserve half the marinade.
Place the short ribs in a resealable bag with the remaining cooled marinade. Refrigerate for at least 4 hours or up to overnight.
To make the watermelon radish, place the radishes in a mason jar and pack them down. In a small saucepan over medium heat, whisk together the remaining ingredients until the sugar fully dissolves. Remove from the heat and let cool. Pour the vinegar mixture into the jar, ensuring the liquid covers the radishes. Place the lid on the jar and let sit for 30 minutes before serving, or store in the fridge for up to 2 weeks.
To finish the short ribs, prepare a smoker to cook at 275°F. Remove the short ribs from the marinade and save the marinade. Using paper towels, pat the short ribs dry, then season them with the shake. Place the short ribs in the smoker and cook for 2 hours. Then place the short ribs in a small aluminum pan, add the marinade they were in, and turn them over a few times to coat. Cover the pan with aluminum foil and cook in the smoker for 2 hours, or until very tender.
While the short ribs are finishing, make the glaze. Place the reserved marinade in a small saucepan. Mix the cornstarch and water, whisk, and add to the marinade. Continue whisking and bring to a boil. Remove from the heat when it reaches a glaze-like consistency.
Remove the pan from the smoker, transfer the short ribs to a plate, brush with the glaze, and serve over rice. Garnish with the sesame seeds, green onions, and watermelon radishes.
Recipes excerpted from “Fanning the Flames: Recipes and Tall Tales From BBQ Hall of Famer Melissa Cookston” copyright 2026 by Melissa Cookston. Photography copyright 2026 by Ken Goodman. Reproduced by permission of Andrews McMeel Publishing. All rights reserved.
