Korean Beef Short Ribs:

• canola oil
• 2 lbs of boneless beef short ribs (cut into 2x2 inch pieces)
• 1 tbsp steak seasoning (I used Studio Spice Co.)
• 1 medium onion, thinly sliced
• 2 tbsp fresh ginger, grated
• 1 tsp sesame oil
• 2 tbsp gochujang
• 1/4 c tamari or soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp tomato paste
• 2 tbsp brown sugar
• s&p
• 3 c chicken stock
• scallions
• black nigella seeds
• fresh cilantro leaves

Mashed Potatoes:

• 2 lbs yukon gold potatoes
• chicken stock
• 1-1/2 c heavy cream
• 6 tbsp butter
• s&p

Equipment:

• large skillet
• dutch oven
• medium saucepan
• large glass mixing bowl
• potato ricer
• wooden spoon
• ice cream scoop
• grater
• julienne peeler

To make the short ribs:

1. Season the short ribs with steak seasoning and set aside.
2. Add olive oil to a dutch oven and heat over medium high heat.
3. Add short ribs to skillet and begin to sear on all sides. Approximately 2 minutes per side.
4. Add onion and sauté a minute or two.
5. Add ginger and garlic and sauté a minute or so.
6. Stir in sesame oil and gochujang.
7. Stir in tomato paste and brown sugar.
8. Add in tamari, rice wine vinegar, and chicken stock.
9. Bring to a simmer, cover, and let cook for approximately 2-21/2 hours, until very tender.

To make the mashed potatoes:

1. Add potatoes and enough chicken stock to cover the potatoes in a medium sauce pan.
2. Heat over medium heat and simmer until potatoes are fork tender.
3. Drain and set aside for a few minutes to allow excess moisture to evaporate.
4. Using a potato ricer, begin to push the potatoes through into a large bowl. Set aside.
5. In a saucepan, add milk and butter and heat over low heat just until the butter is melted and the milk is slightly steaming. Remove from heat.
6. Begin to add in the butter/milk mixture into the potatoes, stirring, just enough to get the desired consistency for your mashed potatoes.
7. Season with s&p to taste.

Plating:

1. In a shallow bowl, using an ice cream scoop, add a scoop or two of mashed potatoes. Add some julienned raw carrots and add 1 short rib perpendicular to the carrots. Add some of the juices from the short ribs. Sprinkle nigella seeds over top and garnish with fresh cilantro leaves.