Chef: Yarden Mor
Short ribs cooked with sous vide are delicious and simple to make at home. This is a cooking technology that is widely used in high-end restaurants and can now be applied at home.
Ingredients for 5
For the Dry Rub:
- ¼ Cup Salt
- ¼ Cup Brown Sugar
- ¼ Cup Paprika
- 1 TbS Garlic Powder
- 1 TbS Onion Powder
- 1 TbS Crystaly Garlic
- 1 TbS Dried Thyme
- 1 TbS Dried Rosemary
- ½ TbS Black Pepper
For the Glaze:
- 3 TbS Dijon Mustard
- 2 TbS Whole Grain Dijon Mustard
- 2 TbS Coarse Ground Black Pepper
- 2 TbS Coarse Salt
- 4 TbS Honey
- Juice from one Orange
- ½ Cup Olive Oil
- 3 TbS Thyme & Rosemary Mixed
Directions
Step 1
The night before sprinkle coarse salt on the short ribs and let them rest.
Step 2
The next day mix the ingredients of the dry rub together and rub them on the short ribs
Step 3
Put in bags and vacuum
Step 4
Put the bags in the bath sous vide for 48 hours on 71°C
Step 5
After 48 Hours remove from water and let rest in a cooler (without ice) for 30 minutes
Step 6
Put all the ingredients of the glaze in a pot on M-H heat until reduced.
Step 7
Preheat the oven on grill on 240°C
Step 8
Open the bags and put the short ribs in an oven proof pan, pour the glaze over
Step 9
Put the pan in the oven for 15 minutes until caramelized.