Pre-heat oven to 375 °F.
Put 2 cups oil in a 9 cup+ pot and heat to 350°F for frying. (You want the extra room so the oil doesn’t boil over.)
Toss potatoes and green onions with 2 tbsp of oil, salt and pepper. Put them in oven to roast for about 15 minutes.
Place short ribs, smashed garlic, soy sauce and water in a pot and simmer for 15-20 minutes until tender
While short ribs are simmering, combine hoisin, minced garlic, and ginger in a bowl. Set aside for glazing later.
Add the wild rice to the frying pot put and cook until the bubbles die down and the rice has souffleed (puffed). About 2 minutes. Remove from the oil onto a paper towel.
Remove potatoes from the oven and turn to broil on high.
Chop the green onions, smash the potatoes with a fork and fold together.
Season with sesame oil, butter, salt and pepper.
Remove short ribs from water, place on a foil lined sheet pan, glaze with hoisin and place under broiler to caramelize. About 3-5 minutes.
Remove short ribs from the oven and sprinkle with puffed wild rice.
Garnish with parsley, chives and tarragon herb salad. Serve with the green onion potatoes.