You’ll Need
For the Beef Ribs
2 large beef ribs (around 900g–1kg total)
1 tbsp vegetable oil
2 tbsp white miso paste
2 tbsp soy sauce
2 tbsp honey
1 tbsp mirin
2 cloves garlic, finely grated
2 tsp fresh ginger, grated
150ml beef stock
1 tsp sesame oil
For the Wasabi Potato Crush
600g Maris Piper potatoes, peeled and chopped
40g butter
75ml double cream
1–2 tsp wasabi paste (to taste)
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Pak choi
Toasted sesame seeds
Spring onions, finely sliced
Fresh coriander
Lime wedges
Optional but Dangerous
Black garlic
Pickled ginger
Crispy shallots
Fresh red chilli slices
Method
Preheat your air fryer to 180°C.
Pat the beef ribs dry and season lightly with sea salt and freshly cracked black pepper.
Heat the vegetable oil in a frying pan and sear the ribs on every side until deeply browned.
Transfer them to a deep air fryer-safe dish.
In a bowl, whisk together the miso paste, soy sauce, honey, mirin, garlic, ginger, beef stock and sesame oil until smooth.
Pour the mixture over the ribs.
Cover the dish tightly with foil.
Air fry at 180°C for 2 hours, carefully turning the ribs halfway through cooking.
Remove the foil and baste the ribs generously with the cooking juices.
Increase the air fryer temperature to 200°C and cook uncovered for a further 10–12 minutes, basting once or twice, until the glaze becomes thick, sticky and beautifully caramelised.
Meanwhile, boil the potatoes in salted water for 15–18 minutes, until fork tender.
Drain well and allow the steam to escape for a minute.
Add the butter, double cream and wasabi paste.
Lightly crush the potatoes with a masher, leaving a little texture rather than making a smooth mash.
Season with sea salt and freshly cracked black pepper.
Serve a generous spoonful of the wasabi potato crush onto each plate.
Place a sticky beef rib alongside.
Spoon over the remaining miso glaze.
Finish with toasted sesame seeds, sliced spring onions, fresh coriander and a squeeze of fresh lime.
Serve with steamed Tenderstem broccoli and pak choi.