Blog post

Dinner For Two-to-Four

Having friends in on a cold, snowy night? Or want to cook your Valentine a dinner to share by the fire? Try this elegant recipe from Chef Douglas Dale, of Wolfdale’s Cuisine Unique on Tahoe’s North Shore, which has been fusing East-West flavors since 1978.

Asian Braised Shortribs and Butternut Mashed Potatoes

“This is Asian comfort food at its finest. Both beef and buffalo short ribs perform well. I like bison cuts of meat. Like most braised items, this recipe is even better when it is made ahead of time and reheated to serve.”—CHEF DOUGLAS

3 pounds of beef or buffalo ribs (cut 2 inches x 3 inches)
1 cup flour
1/2 cup vegetable oil
1 onion, diced and sauteed
1 tablespoon vegetable oil
3 garlic cloves, whole
1/2 tablespoon ginger, minced
1 stick lemon grass, minced
1 lemon, juice and zest
2 tablespoons tamari
1/2 cup hoisin
1/2 cup rice vinegar
2 tablespoons brown sugar
1/2 tablespoon Sriracha
1/2 tablespoon sea salt
veal stock

Roll the ribs in the flour, and brown them in a medium-hot saute pan in the vegetable oil. In a separate pan, saute the onion briefly in the tablespoon vegetable oil. Place all of the ingredients in a deep pan, then fill with stock until ribs are covered. Cover tightly with a lid. Bake for 3 hours at 400 degrees F. Test for tenderness by squeezing the meat with tongs. I always try to let braised items thoroughly cool in the cooking solution. It’s fine to enjoy them right away, but do not cool them separately from the sauce, for they will dry out. Once they are cool, then separate the cooking solution from the meat to make a sauce. Puree, strain, and reduce the sauce until it is a thick consistency. Adjust seasoning as desired.

Butternut Mashed Potatoes
5 russet potatoes, large dice
4 cups butternut squash, large dice
1/2 cup butter
1/2 cup buttermilk or butternut water
1 tablespoon sea salt
1 teaspoon pepper

Separately, peel and large-dice the potatoes and the butternut squash. Do not mix these ingredients together. They will be boiled separately. In a stockpot, cover the potatoes in cold water and bring to a boil. Cook about 20–30 minutes until soft, depending on the size of the dice. Turn off the heat and let the potatoes sit in the hot water for an additional 10 minutes to ensure that they are thoroughly soft. Test by picking up one piece of cooked potato in a spoon and lightly pressing it to see if it crumbles. In a separate pot, boil the butternut squash in water until just soft, about 20 minutes, depending on the size of the chunks. Remove the squash from the water. Reserve the water for later use. Put the squash into a food processor and puree. Place cooked potatoes in the mixing bowl of an electric mixer and mash until there are no lumps. Add the butter and the squash puree to the potatoes. Adjust the consistency by adding the reserved vegetable water or buttermilk, if needed. Season with sea salt and pepper to taste. You can chill and hold the potatoes and then reheat them when needed. Adjust consistency as needed.

Ribs and Mashed Potatoes

Asian Braised Shortribs and Butternut Mashed Potatoes

Chef Douglas Dale

Chef Douglas Dale

More Where That Came From

Want more of Chef Douglas’ recipes? You can eat at his restaurant, of course. Or his cookbook “Wolfdale’s Cuisine Unique” is now available, $35, at

Comments (29)

  • McK

    April 26, 2017 at 3:24 am

    I appreciate you making this article available, can’t wait to try!

    1. Dan

      April 28, 2017 at 9:54 am

      Our pleasure McK!

  • Darwin

    April 27, 2017 at 6:06 am

    Really fine post, I certainly adore this site, keep on it.

    1. Dan

      April 28, 2017 at 9:54 am

      Thank you Darwin. We have new content coming every week!

  • Marie

    April 28, 2017 at 8:31 am

    Saved as a favorite, I actually enjoy your site!

    1. Dan

      April 28, 2017 at 9:54 am

      Thank you Marie!

  • Gregory

    April 30, 2017 at 12:37 pm

    Greetings! Can’t wait to attempt this.

    1. Dan

      May 4, 2017 at 10:07 am

      Hi Gregory! Try it and let us know how it turns out!

  • Irvin

    May 3, 2017 at 11:26 am

    Pretty! This looks delicious.

    1. Dan

      May 4, 2017 at 10:08 am

      So true Irvin!

  • Arnes

    May 3, 2017 at 10:44 pm


    1. Dan

      May 4, 2017 at 10:07 am

      We thought so too Arnes!

  • Malcolm

    May 4, 2017 at 10:54 am

    Really enjoyed this and the other posts I read. Keep it up!

    1. Dan

      May 8, 2017 at 10:17 am

      Thanks Malcolm!

  • Rog

    May 5, 2017 at 3:00 pm

    I’ll definitely have fun trying to make this. Great photos!

    1. Dan

      May 8, 2017 at 10:13 am

      Please do and let us know what you think. Thanks Rog!

  • Justin

    May 5, 2017 at 6:54 pm

    Really cool website that will do the Sierras and Yosemite well. Cheers!

    1. Dan

      May 8, 2017 at 10:14 am

      We’re so happy to hear the kind words, thanks Justin!

  • Dalton

    May 7, 2017 at 2:30 am

    Thanks for this!

    1. Dan

      May 8, 2017 at 10:14 am

      Absolutely Dalton!

  • Keith

    May 7, 2017 at 6:27 am

    Great post, now I gotta try it!

    1. Dan

      May 8, 2017 at 10:14 am

      Thanks Keith! Let us know how it turns out.

  • Mother's Day Brunch — Sierra Living

    May 12, 2017 at 10:11 am

    […] great recipe to try? Our February/March issue featured “Dinner for Two-to-Four.” Click here to read […]

  • Andre

    May 18, 2017 at 8:09 pm

    Can’t wait to try, thanks!

    1. Dan

      May 22, 2017 at 2:50 pm

      Let us know when you try it!

  • Nicole

    June 7, 2017 at 6:14 am

    This is a very great. Thanks for sharing this. A must read post.

    1. Dan

      June 7, 2017 at 10:24 am

      Thanks Nicole!

  • Teodoro

    June 19, 2017 at 2:08 am

    Thanks for the outstanding recipe!

    1. Dan

      June 20, 2017 at 2:29 pm

      Our pleasure Teodoro!

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