Short Rib 48h

Author:

Mattias Roock

Level of difficulty:

Ingredients

Short Rib 48h (Sous Vide)

600g short ribs (4 x 150g)
300g water
80g soy sauce
30g apple juice
15g mirin
7g sesame oil
100g brown sugar
black pepper
1 piece shallots
1 piece small carrots
2 piece leek onion
1 piece clove of garlic
1 Tbsp grape seed oil

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Preparation

Short Rib 48h (Sous Vide)

Cook all ingredients except for the ribs and allow to simmer for 30 min. Allow to cool and then press through a sieve. Marinate the ribs with the sauce and put everything into a vacuum bag. Cook sous vide at 60°C for 48 hrs. After they are cooked, press the broth through a fine sieve. Then reduce it to the desired consistency.

I recommend white bean cassoulet and sweet potato fries.

This recipe was kindly provided by Mattias Roock.