Tangy Glazed Short Ribs and Potato Puree with Aged Cheddar

winespectator.com

Steve Wynne

subheading: Recipe courtesy of chef Jean-Georges Vongerichten:

6 short ribs, each 12 to 16 ounces

4 star anise, finely ground

2 ½ teaspoons salt, plus more to taste

1 ½ cups ketchup

½ cup passion fruit syrup

¼ cup red-wine vinegar

2 tablespoons Asian fish sauce

3 tablespoons molasses

1 teaspoon garlic powder

1 tablespoon dried minced onion

1 teaspoon liquid smoke

1 ancho chile, seeded, lightly toasted and finely chopped

1 chipotle pepper from canned chile in adobo

1 tablespoon sesame oil

2 tablespoons grapeseed oil

1 ½ pounds medium Yukon gold potatoes, peeled and quartered

⅓ cup heated heavy cream

2 tablespoons butter, softened

6 teaspoons grated aged cheddar

1 cup micro sprout mix

Freshly ground black pepper

Directions at winespectator.com

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