For the Ribs:

1. Preheat the oven to 350°F. Heat 1 tablespoon of olive oil in a large Dutch or pot with a tight fitting lid over high heat. Season the short ribs with salt and pepper and then dredge through the flour to coat, shaking off the excess. Brown the short ribs in batches, about 2 minutes per side. Set the short ribs aside and drain off all but a tablespoon of the drippings.
2. Reduce the heat to medium and add the onions. Sauté until translucent, about 5 minutes. Add the garlic and cook for another 2 minutes.
3. Stir in the wine, stout, stock, honey, soy, sugar, thyme, and bay leaf. Bring to a simmer, and add the short ribs back into the pot. Cover and cook in the oven for 2-2½ hours, until the meat is very tender and about to fall off the bone.
4. Remove the ribs from the sauce and place the pot on the stove over medium heat. Simmer the sauce until thickened, skimming off any fat. After 10 minutes or so, whisk in the dissolved corn starch until smooth. The sauce should be thick and glossy like a glaze. Return the ribs to the pot and toss to coat in the reduced sauce. Keep warm until ready to serve.

For the Potatoes:

1. Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender (cooking time will depend on how small you chop your potatoes). Drain the potatoes well and return to the pot. Turn the heat on low and stir in the butter and milk, mashing the potatoes as you go. Mash the potatoes to desired consistency (using a hand blender is also an option for super smooth potatoes). Stir in the heavy cream and wasabi paste just before serving. Season, to taste, with salt and pepper.

To Serve:

1. Place a heaping pile of mashed potatoes on each plate and then top with the short ribs. Drizzle any extra the sauce over the top and garnish with fresh chives. Serve immediately.