Asian Braised Short Ribs with Thyme Mashed Potatoes

Short ribs cooked in Asian spices on a bed of Thyme

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Remove as much fat and silver skin from the ribs and then season all sides with salt and pepper.

Step 2

Place the ribs in the refrigerator for a minimum of two hours, but best overnight.

Step 3

Heat a large pan and add a little oil. Brown all the ribs on all sides and ends and then remove from the pan and rest on a wire rack.

Step 4

Add all the Sauce ingredients to a bowl and mix well.

Step 5

Add a little more oil to the pan the ribs are browned and add in the shallots, garlic, and ginger and cook for about two minutes.

Step 6

Add in the sauce and stir. Place the ribs into the pan and cook for another two minutes and then pour in the stock until it is halfway up the sides of the ribs.

Step 7

Simmer for 10 minutes, if required add in more stock and then cover the pan with the lid and place into a preheated oven at 160 degrees for 2-3 hours or until the meat is tender.

Step 8

Peel and chop the potatoes and add to boiling salty water and cook until soft, and then drain.

Step 9

In another saucepan add in the milk and butter and heat and mix until combined. Add in the thyme turn off the heat and stir to infuse. Check the ribs regularly and add more stock or hot water if and when required.

Step 10

Remove the ribs from the oven and then take the ribs out of the sauce and rest in a bowl or baking sheet, using a stick blender, blend the remaining sauce until smooth.

Step 11

Pass the sauce through a sieve back into the pan. Reheat the sauce and add the gravy granules to thicken the sauce.

Step 12

Pour the milk into the potatoes without adding any thyme stalks. Mash the potatoes until smooth. Plate up, add in mashed potatoes, and add the rib on top and pour gravy sauce.

Step 13

Garnish with spring onions, lick your lips and enjoy.