Asian Braised Short Ribs with Butter‑Potato Purée

Ingredients

• 2 lb Short ribs (bone‑in) (Trim excess fat, cut into individual ribs)
• 1 tsp Salt (Season meat before searing)
• 1 tsp Black pepper (Freshly ground)
• 2 Shallots (Thinly sliced)
• 4 Garlic cloves (Crushed)
• 2 tbsp Fresh ginger (Minced)
• 1/2 cup Shaoxing wine (Chinese cooking wine) (Adds umami and depth)
• 1/4 cup Masala wine (spiced red wine) (Can substitute with red wine plus 1 tsp garam masala)
• 2 tbsp Coriander (fresh cilantro) (Chopped; stems optional)
• 2 cup Beef stock (Low‑sodium)
• 1 tbsp Rock sugar (Or substitute with light brown sugar)
• 2 Fresh tomatoes (Diced; ripe)
• 2 tbsp Tomato paste (Concentrated flavor)
• 1 tbsp Chinese preserved chili bean paste (doubanjiang) (Spicy and salty)
• 2 tbsp Soy sauce (Light soy preferred)
• 1 tsp Sesame oil (Finishing oil for aroma)
• 1.5 lb Potatoes (Yukon Gold) (Peeled and cubed)
• 3 tbsp Unsalted butter (For purée)
• 1/4 cup Whole milk (Warm)
• 1 lb Mixed root vegetables (carrots, parsnips, sweet potatoes) (Cut into 1‑inch pieces)
• 8 oz Maitake (Hen of the Woods) mushrooms (Torn into bite‑size pieces)
• 2 tbsp Sour cream (For garnish)
• 1 tsp Edible chai flowers (or edible blossoms) (Garnish; optional)
• 2 tbsp Olive oil (For searing and roasting)

Instructions

1. Season and sear the short ribs

   Pat the short ribs dry, season generously with salt and pepper. Heat 2 tbsp olive oil in a cast‑iron skillet over medium‑high heat. When shimmering, add the ribs in a single layer and sear 3‑4 minutes per side until deep brown. Remove and set aside on a plate.

   Time: PT8M

   Temperature: medium‑high

2. Sauté aromatics

   In the same skillet, add the sliced shallots, crushed garlic, and minced ginger. Sauté 2‑3 minutes until fragrant and the shallots become translucent.

   Time: PT3M

   Temperature: medium

3. Deglaze with wines and reduce

   Pour in the Shaoxing wine and masala wine, stirring to deglaze the pan. Bring to a boil and let reduce by half, about 4‑5 minutes.

   Time: PT5M

   Temperature: high

4. Build the braising liquid

   Add the chopped cilantro, beef stock, rock sugar, diced tomatoes, tomato paste, doubanjiang, soy sauce, and sesame oil. Stir to combine and bring to a gentle simmer.

   Time: PT4M

   Temperature: medium

5. Braise the short ribs

   Return the seared ribs to the Dutch oven, nestling them into the liquid. Cover and place in a pre‑heated oven at 300°F (150°C) for 45 minutes, or until the meat is tender and the sauce has thickened.

   Time: PT45M

   Temperature: 300°F

6. Roast vegetables

   While the ribs braise, toss the mixed root vegetables with 1 tbsp olive oil, salt, and pepper. Spread on a roasting pan and roast in the same oven for 30 minutes, turning once halfway.

   Time: PT30M

   Temperature: 300°F

7. Sauté mushrooms

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the maitake pieces and sauté 5‑6 minutes until golden and slightly crisp. Season with a pinch of salt.

   Time: PT6M

   Temperature: medium

8. Prepare butter‑potato purée

   Place the cubed potatoes in a pot of salted water. Bring to a boil, cook 12‑15 minutes until fork‑tender. Drain, return to pot, add butter and warm milk, then blend with a hand‑blender or food processor until silky smooth. Season with salt and pepper.

   Time: PT20M

   Temperature: medium

9. Finish the sauce

   Remove the short ribs from the oven. Skim any excess fat from the surface of the braising liquid. If the sauce is too thin, simmer uncovered on the stovetop for 5‑7 minutes to reduce further. Adjust seasoning if needed.

   Time: PT7M

   Temperature: medium

10. Plate and garnish

    Spoon a generous mound of butter‑potato purée onto each plate. Arrange braised short ribs on top, ladle the rich sauce over the meat, and surround with roasted vegetables and sautéed mushrooms. Add a dollop of sour cream and sprinkle chai flowers for visual appeal.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g