Asian Braised Short Ribs


  1.  Peel, dice, and boil potatoes in salted water until fork tender; mash with butter, flavor concentrate, milk, and wasabi powder.
  2. Combine Maggi Seasoning and stock; mix well.
  3. Rub short ribs with salt and pepper to taste. 
  4.  In a large braising pan, add the onion, carrot, and celery; lay short ribs on top. Pour brown stock over the meat. Braise on low heat until meat is tender, 2 to 3 hours. When short ribs have finished cooking, remove from the mirepoix and toss in sesame seeds.
  5. Plate mashed potatoes with short ribs and garnish with scallions.


  • 4 oz butter
  • 4 each Carrots, peeled, 3/4 in dice
  • 2 cup celery, 3/4 in dice
  • 3 oz Maggi Seasoning
  • 2 tbsp Milk
  • 2 lb potato(es)
  • 3 cup Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared stock
  • 1 tsp Minor’s® Roasted Garlic Flavor Concentrate
  • 2 each Scallions, sliced
  • 1 1/2 tbsp sesame seeds
  • 10 each Short Ribs
  • 1/4 cup wasabi powder
  • 1 each white onion, 3/4 in dice