Neven Maguire's Honey Miso Beef Short Ribs

INGREDIENTS

• 1 pack Simply Better Irish Angus Boneless Beef Short Ribs
• 1 Tbsp Simply Better Irish Cold Pressed Rapeseed Oil
• 2cm piece fresh root ginger, sliced
• 3 garlic cloves, bashed
• 1 bunch spring onions, thinly sliced
• 100ml sake or dry sherry
• 2 Tbsp miso
• 4 Tbsp Simply Better Hot Honey
• 2 Tbsp Simply Better Irish Made Soy & Ginger Sauce
• 1 star anise
• 1 carton Simply Better Irish Angus Beef Stock
• 1 Tbsp cornflour
• Simply Better Achill Island Sea Salt & freshly ground black pepper
• Creamy mashed potatoes, to serve

METHOD

1. Preheat the oven to 170°C (325°F/Gas Mark 3). Remove the ribs from the packaging and allow to back to room temperature. Heat a casserole until smoking hot over a high heat. Add the oil and then add the ribs and season generously. Sear all over until golden brown, turning them regularly with a tongs. Transfer to a plate.
2. Drain the excess oil out of the casserole and add the ginger, garlic and two-thirds of the spring onions. Sauté for about 2 minutes until aromatic. Deglaze with the Sake or Sherry and then whisk in the miso and honey. Add the soy & ginger sauce with the star anise and stock. Return the ribs to the casserole. Cover with a lid and roast for 3 hours until the ribs are meltingly tender.
3. When the ribs are cooked, carefully transfer them to a warm plate, then remove any excess fat with kitchen roll. Strain into a clean pan to remove and discard the star anise.
4. Mix the cornflour with enough water to make a paste and then whisk into the sauce. Bring to a simmer and cook for a few minutes until thickened, whisking constantly. Spoon the creamy mashed potatoes on to plates and make a dip in the centre of each one. Add the ribs and spoon over the honey miso sauce. Garnish with the remaining spring onions to serve.