72 hour braised beef with a wasabi mash

72-Hour Honey & Soy Braised Beef Short Rib With Wasabi Mash

Tender 72hour beef short ribs cooked in a honey and soy sauce, served with a creamy wasabi mash.
Prep Time 30 minutes
Cook Time 3 days
Servings 12 portions


Beef short rib

  • 1.2 kg beef short rib
  • 200 g apple juice
  • 50 g soy sauce
  • 30 g honey
  • 20 g ginger
  • 20 g garlic
  • 8 grinds pepper

Wasabi mash

  • 400 g maris piper potatoes
  • 12 g salt
  • 1 bunch parsley
  • 10 g wasabi paste
  • 80 g butter
  • 60 g double cream


  • Seal beef short rib in a well-oiled pan until golden brown on all sides.
  • Vacuum pack short rib with all ingredients and cook at 60°C for 72 hours. (You can speed up this process by baking short rib with other ingredients, covered with tin foil for 6 hours at 140°C)
  • Cut down short rib and reduce remaining liquor till thick, then glaze portions of short rib.
  • Peel, cut down potatoes and cook in a saucepan covered with cold water and the salt.
  • Bring potatoes to a simmer and cook for 20 minutes then pass through a sieve using the back of a spoon.
  • Cook the parsley in boiling water for 3 minutes, squeeze out excess water and blend until smooth.
  • Beat potatoes in a pan with a spatula on a medium heat for 3 minutes.
  • Add cream, wasabi paste and butter and cook for a further 2 minutes.
  • Finish mash with parsley puree then place on a plate.
  • Top with beef short rib followed by the glaze.
Keyword beef, short ribs