Ingredients:
For the Short Ribs
● US Bone-in short ribs, 4 bones
● Coarse sea salt
● Ginger powder
● Garlic powder
● Black pepper, ground
● ½ Cup miso paste
● ½ Cup cooking oil
● ½ Cup soy sauce
● ½ Cup brown sugar
● 4 Cloves of garlic
● 1 Tbsp Black peppercorns
● 2 Bay leaves
● 4 Cups beef stock
● 4 Cups water
For the Sweet Potato Purée
● 1 KG Sweet potatoes (peeled & cubed)
● 2 tsp Salt
● 2 Tbsp Pure maple syrup or brown sugar
● ½ tsp Ground chili powder
Preparation:
1. Preheat oven to 180ºC
2. Rub the short ribs with dry ingredients
3. In a dutch oven (or deep skillet with a lid), brown the ribs over medium-high heat
4. Add all other ingredients to short ribs and enough water to cover ⅓ of the bone, and bring to a gentle simmer
5. Cover the short ribs and braise them in the oven for 4-5 hours, or until the meat is easily pulling off the bone
6. While short ribs are cooking, boil sweet potatoes until fork tender
7. Mash them with salt, maple syrup & chili
8. Serve the short ribs over mashed sweet potatoes
9. Garnish with pickled red onions, cilantro or sesame seeds.