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
Printable version with shopping checklist
Source Video
53m
Prep
1h 20m
Cook
16m
Cleanup
2h 29m
Total
Cost Breakdown
Total cost:$28.00
Per serving:$7.00
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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