Sweet & Tangy Short Rib Recipe
bone-in, honey miso braise, garlic mascarpone mash, poblano creamed corn, French green beans, almonds
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Make the Braise
In the same pot, add honey and miso paste. Stir for a minute until combined. Add enough water to cover the short ribs (about 2-3 cups). Bring to a simmer, then return the short ribs to the pot. Cover and transfer to the oven. Braise for 3 hours until tender.
- 3
Prepare the Garlic Mascarpone Mash
While the ribs are cooking, peel and cut the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and mash with garlic cloves and mascarpone cheese until creamy. Season with salt and pepper to taste.
- 4
Make the Poblano Creamed Corn
Roast the poblano peppers over an open flame or under a broiler until charred. Place in a plastic bag to steam for 10 minutes, then peel and chop. In a saucepan, combine heavy cream and corn (fresh or frozen) over medium heat. Stir in the chopped poblanos and season with salt and pepper.
- 5
Cook the Green Beans
Blanch the French green beans in boiling salted water for 3-4 minutes until bright green and tender-crisp. Drain and toss with a little olive oil, salt, and pepper.
- 6
Serve
Plate the braised short ribs with garlic mascarpone mash on one side and poblano creamed corn on the other. Add the green beans and garnish with sliced almonds.