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Asian Braised Short Ribs

  • 180 min
  • Easy
  • 10

Hearty short ribs and potatoes take a signature turn with the distinctive flavors of wasabi, sesame, garlic, and scallions.

  • Potatoes -- 2 lb.
  • Short Ribs -- 10 each
  • Butter -- 4 oz.
  • Minor’s® Roasted Garlic Flavor Concentrate -- 1 tsp.
  • Milk -- 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 cups
  • Sesame seeds -- 1-1/2 Tbsp.
  • Scallions, sliced -- 2 each
Preparation
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.
Components