Honeyed stout-braised short ribs with wasabi mashed potatoes
Imagine tender short ribs, slow-braised to perfection in a luscious concoction of stout beer and honey. The deep, rich flavors of the stout meld seamlessly with the sweetness of honey, creating a savory-sweet harmony that envelops each succulent rib. As you take your first bite, the meat practically melts in your mouth, releasing a burst of rich, savory goodness that's nothing short of extraordinary.
Complementing these delectable short ribs are our wasabi mashed potatoes—a twist that adds a delightful kick to the dish. Creamy, velvety mashed potatoes are elevated with the bold and spicy notes of wasabi, creating a tantalizing contrast to the tender meat. The combination is a revelation, with each bite delivering layers of flavor and texture that dance on your palate.
INGREDIENTS:
For the Ribs:
2 lbs bone-in beef short ribs
1 cup of flour, for dredging
Salt and pepper
1 medium onion diced
3 garlic cloves minced
½ cup dry red wine
1 bottle stout beer
1½ cups beef broth
¼ cup honey
3 tablespoons soy sauce
2 tablespoons brown sugar
5 sprigs of fresh thyme
1 dried bay leaf
2 teaspoons corn starch dissolved in 2 tablespoons cold water
For the Potatoes:
1 lb Yukon Gold potatoes, peeled and diced
3 tablespoons butter
½ cup milk, warmed
¼ cup cream cheese
3 tablespoons heavy cream
1 tablespoon wasabi paste (or more if you like a little pain with your pleasure)
Salt and pepper, to taste
Chopped chives, for garnish
PREPARATION:
For the Ribs:
Preheat the oven to 350°F. Heat 1 tablespoon of olive oil in a large Dutch or pot with a tight-fitting lid over high heat. Season the short ribs with salt and pepper and then dredge through the flour to coat, shaking off the excess. Brown the short ribs in batches, about 2 minutes per side. Set the short ribs aside and drain off all but a tablespoon of the drippings.
Reduce the heat to medium and add the onions. Sauté until translucent, about 5 minutes. Add the garlic and cook for another 2 minutes. Stir in the wine, stout, stock, honey, soy, sugar, thyme, and bay leaf. Bring to a simmer and add the short ribs back into the pot. Cover and cook in the oven for 2-2½ hours, until the meat is very tender and about to fall off the bone.
Remove the ribs from the sauce and place the pot on the stove over medium heat. Simmer the sauce until thickened, skimming off any fat. After 10 minutes or so, whisk in the dissolved corn starch until smooth. The sauce should be thick and glossy like a glaze. Return the ribs to the pot and toss to coat in the reduced sauce. Keep warm until ready to serve.
For the Potatoes:
Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender (cooking time will depend on how small you chop your potatoes). Drain the potatoes well and return to the pot. Turn the heat on low, stir in the butter and milk, cream cheese, mashing the potatoes as you go. Mash the potatoes to desired consistency (using a hand blender is also an option for super smooth potatoes, but the funky bass mashing is the best with a hand masher). Stir in the heavy cream and wasabi paste just before serving. Season, to taste, with salt and pepper.
Place a heaping pile of mashed potatoes on each plate and then top with the short ribs. Drizzle any extra the sauce over the top and garnish with fresh chives.
Our "Honeyed Stout-Braised Short Ribs with Wasabi Mashed Potatoes" is not just a meal; it's a culinary masterpiece that redefines comfort food. It's a fusion of tradition and innovation, where classic braising techniques meet adventurous flavors. Whether you're indulging in it for a special occasion or savoring it as a comforting weeknight treat, this dish promises a gourmet experience that will linger in your memory long after the last bite. So, sit back, relax, and let your taste buds revel in the symphony of flavors that awaits you.
