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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

72-Hour Slow-Cooked Short Ribs

Ingredients

  1. 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)
  1. 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)
  1. 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:

  1. Add all the ingredients and boil. Once boiled bring to room temperature.

FOR THE SHORT RIBS:

  1. Season the short ribs with the spice mix, sear the meat for browning.
  2. Drop in the stock and cover with the foil and film.
  3. Cook at 75 degrees Celsius for 72 hours.

FOR THE BBQ RIBS:

  1. 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:

  1. After the 72 hours, remove the meat, strain the stock and reduce it.
  2. Portion the ribs for 6 people, heat in the oven and glaze with the BBQ sauce.
  3. Garnish with roasted potatoes, parsnips, shallots and carrots.


Image Source: Bazxar
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