Haga clic en la flecha y desplácese hacia la derecha/izquierda para elegir su idioma.
Cliquez sur la flèche et faites défiler vers la droite/gauche pour choisir votre langue.

Short Rib Prep - Brunch

yield
servings
expiration date
4 Days
ADDITIONAL PREP RECIPE
No items found.
ingredients
  • Boneless Short rib - 9 lbs
  • Kosher Salt - 3 TBSP
  • Cracked Black Pepper - 2 TBSP
  • Blended Oil - 2 fl oz
  • Onion - Medium Chopped - 1 lb
  • Celery - Medium Chopped - 1 lb
  • Carrots - Medium Chopped - 1 lb
  • Rosemary Sprigs - 1 oz
  • Thyme Sprigs - 1 oz
  • Tamari - 1.5 Qts
  • Sambal - 8 fl oz
  • Brown Sugar - 2.5 lbs
  • Granulated Garlic - 6 TBSP
  • Water - 2 Qts
sourcing
PROCEDURE
  1. Remove short rib from packet, separate the meat if necessary (You should have 4 pieces) and pat dry with a paper towel
  2. Season liberally with salt and pepper on both sides
  3. Heat oil in a large rondue over high flame until oil is hot
  4. Place short rib, fat side down, in large rondue and sear for 7 minutes until well browned, then flip and cook for another 5 minutes and remove from pan
  5. Add the medium chop vegetables to the pan and saute until caramelized, about 8 minutes then add thyme and rosemary and remove from heat
  6. Add the tamari, sambal, brown sugar, granulated garlic and water to the rondue and scrape the bottom of the pan to remove all caramelization
  7. Pour liquid into deep hotel pan
  8. Place meat into the liquid
  9. Cover with plastic wrap and aluminum foil and cook at 205 degrees High Fan for 12 hours. (If your combi has a short rib program, use that)
  10. Carefully remove meat from liquid and allow to cool slightly then shred the meat with a fork
  11. Strain the liquid and add it back to a metal pan with shredded short rib
  12. Cool, label, and refrigerate
CRITICAL CONTROL POINT
VIDEO