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
- Cook Time
- 72 hours