Ingredients 72-hour short ribs
– 2.5-3kg beef short ribs, bone-in
– 1 tbsp grapeseed oil
– Any bbq rub you like (or just salt pepper and garlic powder)
Method
1. Take the ribs and pat them dry with a paper towel.
2. Drizzle with oil all over and season all sides with the bbq rub.
3. Place onto a flat hotplate (or skillet) and get good colour on all sides.
4. Once you have good colour, place into a vac pack bag and seal.
5. Cook in a water circulator set to 55°c (131°f) for 72 hours.
6. Once done, remove and let cool at room temp for an hour before placing into the fridge between 2 plates with something heavy on them to press.
7. Leave in the fridge for 24 hours.
8. When ready to serve, remove from the fridge and slice off the bone, place back onto a hot plate or skillet for 2-3 minutes on each side to warm through and develop some colour.
9. Serve over the soft polenta with some gremolata
Polenta
– 1 cup of instant polenta
– 4 cups of chicken stock
– 50g of butter
– 100g grated parmesan
– Salt to taste
Bring your water to a boil, while stirring pour in your polenta slowly. Cook on low heat with a lid on for 30 minutes stirring every 3-4 minutes. Once cooked, stir in your butter and cheese and let sit for at least 5 minutes off the heat with the lid on. Give it one last stir and check for seasoning before you serve.
Gremolata
– 1 bunch flat parsley, finely sliced
– 2 cloves, finely grated
– Zest of 2 lemons
Mix everything and you’re good to go!
