• 4 pounds grass-fed beef short ribs, cut 1/2″ thick, bone in
  • 4 tablespoons organic soy-based miso paste
  • 1 teaspoon brown sugar
  • 2 cloves garlic
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds
  • 1 pound mixed summer squash and zucchini (I like to find all different shapes and colors at the farmers market)
  • 1 shallot, thinly sliced
  • 1/4 cup Arbequina olive oil
  • juice and zest of 1 lemon
  • 1 tablespoon rice vinegar
  • a few sprigs of thyme
  • a few leaves of basil, thinly minced


  1. Using the heel of a heavy chef’s knife, carefully tenderize the meat of the short ribs thoroughly.
  2. With a food processor or handheld blender, combine miso, brown sugar, garlic, and sesame oil and process until smooth. With a rubber spatula, spread miso mixture evenly on the short ribs and set aside in a covered container in the refrigerator for a few hours or preferably overnight.
  3. Pre-heat grill to high.
  4. Slice one or two summer squash into paper-thin coins on a mandoline and season with salt, pepper, and a squeeze of lemon juice and a drizzle of olive oil and set aside.
  5. With the remaining summer squash, season with salt and pepper, drizzle with olive oil, and grill quickly over high heat until nicely charred and just barely cooked through.
  6. Remove to a large mixing bowl and add lemon zest and juice, olive oil, rice vinegar, and herbs to complete the vinaigrette. Set aside.
  7. Grill the ribs over high heat, turning frequently, until cooked through and nicely glazed, about 4 minutes per side. Plate ribs in a pile on a large platter and top with grilled squash vinaigrette.
  8. Garnish with sliced raw squash and serve family style.