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Asian Braised Short Ribs with Butter‑Potato Purée

Recipe by Iron Chef Dad

A rich, aromatic Asian‑style braised short rib dish featuring a deep wine‑reduced sauce, sweet‑spicy doubanjiang, and a silky butter‑potato purée. Served with roasted vegetables, sautéed maitake mushrooms, a dollop of sour cream and a sprinkle of edible chai flowers for an elegant yet comforting dinner.

MediumAsian FusionServes 4

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Source Video
53m
Prep
1h 20m
Cook
16m
Cleanup
2h 29m
Total

Cost Breakdown

$28.00
Total cost
$7.00
Per serving

Critical Success Points

  • Searing the short ribs to develop a deep brown crust
  • Reducing the wine mixture by half to concentrate flavor
  • Braising at low temperature for 45 minutes until tender
  • Achieving a smooth butter‑potato purée without lumps

Safety Warnings

  • Handle hot oil and boiling liquids with care to avoid burns
  • Ensure short ribs reach an internal temperature of at least 145°F (63°C) for safe consumption

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