Asian Braised Short Ribs

Hearty short ribs and potatoes take a signature turn with the distinctive flavors of wasabi, sesame, garlic, and scallions.
  • 3:00 TIME
  • 10 Portions




2 lb.
Short Ribs10 each


4 oz.

Minor’s® Roasted Garlic Flavor Concentrate

1 tsp.


2 Tbsp.

Wasabi powder

1/4 cup

White onion, ¾” dice

1 each

Carrots, peeled, ¾” dice

4 each

Celery, ¾” dice

2 cup

Maggi Seasoning

3 oz.

Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared stock

3 cup

Sesame seeds

1-1/2 Tbsp.

Scallions, sliced

2 each


  1. Peel, dice, and boil potatoes in salted water until fork tender; mash with butter, flavor concentrate, milk, and wasabi powder.
  2. Combine Maggi Seasoning and stock; mix well.
  3. Rub short ribs with salt and pepper to taste.
  4. In a large braising pan, add the onion, carrot, and celery; lay short ribs on top. Pour brown stock over the meat. Braise on low heat until meat is tender, 2 to 3 hours.
  5. When short ribs have finished cooking, remove from the mirepoix and toss in sesame seeds.
  6. Plate mashed potatoes with short ribs and garnish with scallions.