72-Hour Slow-Cooked Short Ribs
It Takes 3 Days to Make These Delicious Short Ribs but It's Totally Worth It
These 72-Hour Slow-Cooked Short Ribs from Dubai restaurant, Bazxar, are very much worth the wait.
72-Hour Slow-Cooked Short Ribs
Bazxar
Ingredients
- MASTER STOCK
1l Brown chicken stock
2l White chicken stock
1l Water
250ml Light soy sauce
150ml White wine vinegar
200g Sugar
40g Fresh ginger
5 clove Garlic
3 pods Cardamom
2 Cinnamon stick
10g Mandarin peel
Bouquet (4 cloves, 4 anises, 1tsp Sichuan pepper, 3 pcs dried chili, 1 tsp cumin seeds, 1tsp fennel seeds)
- SPICE MIX
1g Clove
0.20g Chili dried
2g Star anise
25g Black pepper
18g Coriander seed
12g Fennel seeds
5g Cumin
35g Sichuan pepper
2.5kg Angus short ribs (Boneless)
- BBQ SAUCE
75g Shallot
40g Garlic cloves
70g Tomato paste
15g Spice mix
60g Brown sugar
130g White soy
85g White vinegar
10ml Garlic oil
Directions
FOR THE MASTER STOCK:
- Add all the ingredients and boil. Once boiled bring to room temperature.
FOR THE SHORT RIBS:
- Season the short ribs with the spice mix, sear the meat for browning.
- Drop in the stock and cover with the foil and film.
- Cook at 75 degrees Celsius for 72 hours.
FOR THE BBQ RIBS:
- Sautee all the dry items add the liquid ingredients reduce to the texture and blend it. This will be the sauce for the ribs.
PLATING:
- After the 72 hours, remove the meat, strain the stock and reduce it.
- Portion the ribs for 6 people, heat in the oven and glaze with the BBQ sauce.
- Garnish with roasted potatoes, parsnips, shallots and carrots.
Information
- Category
- Main Dishes
- Yield
- 6
- Total Time
- 2 days, 23 hours, 59 minutes, 59 seconds
Image Source: Bazxar