Asian Braised Short Ribs with Mashed Miso Sweet Potatoes

I’m not going to lie to you guys, I am on a BIG braised beef kick right now. Not sure if it’s the weather but I just can’t stop making chunks of meat that need to sit in the oven for hours at a time. Short ribs, much like pot roast, intimidate people but seriously IT IS SO EASY! Seriously. Don’t be afraid. This feeds about 2 – 3. If you need to feed more, you need a XL dutch oven and just double everything.

what you need:

• 2 lbs short ribs, bone-in
• Salt
• 1 teaspoon canola oil
• 2 tablespoons fresh ginger, grated or minced finely
• 3 scallions, both greens and whites, chopped
• 3 cloves garlic, minced
• 1 1/2 cups LOW SODIUM soy sauce
• 2/3 cup brown sugar
• 3 tablespoons sesame oil
• 3 tablespoons hoison
• 2 tablespoons chili garlic sauce, the kind with the green lid
• 3 cups chicken stock

Potatoes:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons white miso paste, at room temperature I have never been able to find this anywhere but Whole Foods
• 1 tablespoon butter, at room temperature
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon fresh black pepper

what you need to do:

• Preheat oven to 325 degrees F.
• On a large cutting board, generously salt your meat on all sides. Let it sit out at room temperature for about 30 minutes after you salt it.
• In a large dutch oven or oven-safe pot, heat your oil on medium heat and then add the garlic, ginger, and scallions. Cook about 2 – 3 minutes, or until the garlic and ginger have softened and are fragrant.
• Add in the brown sugar, stir well, then add in the soy sauce, sesame oil, hoison, chili garlic sauce, and chicken stock. Stir well to combine.
• Slowly, place your ribs into the liquid and place the cover on the pot. Put the pot in the oven and cook for about 3 – 4 hours. Check the done-ness of your meat by using two forks to try and shred the largest pieces. If the meat falls apart and shreds super easily, it is done! If it does not, place back into the oven and cook an additional 30 minutes until it does.
• When there is about 45 minutes left for your meat, begin the potatoes. Bring a large pot of salted water to a boil and add your potatoes. Cook until the potatoes are easily pierced with a fork and are super tender. I like to boil mine until they are mushy to make it easier to create the mash.
• Drain the potatoes, place them back into the pot, and then using a potato masher or ricer, mash the potatoes until smooth.
• Combine your miso and your butter until it resembles a paste, and then add to the potatoes. Pour in the milk, salt, and pepper and stir well. Add a splash of milk if the potatoes are not smooth enough for your preference. Leave in the hot pot and cover with a towel until the ribs are ready.
• The way I serve my short ribs is by removing them from the braising liquid, and shredding with two forks, removing any large pieces of fat. You can totally serve the large chunks if you wish but you may be navigating through lots of fat depending on your cut of meat.
• Serve the meat over the potatoes and then spoon some sauce over, and top with chopped scallion greens and sesame seeds!