Short Rib

Short rib that's been smoked for several hours, before finishing off in a red wine, soy sauce, and mirin braising liquid. I typically cook this dish the day before service, giving all the flavors that much longer to develop. Once the dish is reheated, the sauce is reduced to a glaze, before a serve the ribs over buttery mashed potatoes. The sweetness from the mirin and the smokiness give this dish an almost Korean bbq feel.