Sou Vide Short Ribs, Sorgum Soy Glaze, Pickled Leeks & Celery Ribbons, Carrot & Celeriac Puree
bone-in short ribs • garlic • salt • olive oil
Short Rib
1. Start Water Bath (Sou Vide machine at 140 degrees F)
2. Clean off bit of fat off short ribs
3. Salt short ribs on all sides
4. Put 2-3 short ribs in per vac bag with a piece of crushed garlic, thyme, and olive oil
5. Seal Bags and cook in water bath at temp for 48 hours
6. Store in the Fridge after cooking
7. Pick-Up: Fire Grill On, Short-Rib on fire and check inside w/ cake tester til warm inside
olive oil • 30g shallots • 10g garlic • 200g red wine • 55g sorghum • 6g worcestershire • 50g soy sauce • 40g rice vinegar • 30g honey • salt • black pepper - 30g shallots • 10g garlic
Sorgum Soy Glaze
1. Slice all shallots super thin, mince 30g of garlic, thinly slice 10g garlic
2. Add oil to medium saucepan and have heat on medium-high
3. Add 30g of shallots to a saucepan to sweat w/ salt, be translucent, then add minced garlic
4. Add red wine, sorghum, honey, soy sauce, rice vinegar, Worcestershire, and black pepper in a saucepan and let simmer & boil out alcohol
6. In a saucepan, add about half a cup of pre-made sauce and fresh black pepper and reduce till almost sauce consistency
7. Add rest of shallots, & slice garlic and let cook the rest of the way while the sauce finishes reducing
200g carrots • 200g celeriac • 13g garlic • 50g unsalted butter •
300g whole milk • 85g cut up cold butter • salt
Carrot & Celeriac Puree
1. Cut up carrots & celeriac
2. Fill up a Medium Pot with carrots, celeriac, and 50g of butter and put on medium-high heat
3. After Carrots and Celeriac have a tiny bit of color, add milk and cut a cartouche to cover for steam
4. Turn down heat to simmer and while carrots & celeriac are cooking, til tender (make sure to move it around every once in a while)
5. While veggies are cooking, cut butter into small pieces
6. After veggies are tender, pour all of contents in blender, add garlic, lemon juice, salt, and a bit more milk to make everything blend smoothly and then slowly add butter to emulsify
7. Once blended, let cool all the way down and fill a piping bag / keep warm to serve
leeks • celery • 110g granulated sugar • 125g white wine vinegar
Pickled Leeks & Celery
1. Make Pickling Liquid
2. Add Sugar & Vinegar in a saucepan and let boil
3. Let cool after all the sugar has dissolved and it's boiled
4. Meanwhile, Cut the leeks very thin and wash in cold water
5. Wash & peel the celery, and put in ice water
6. Grab a bit of celery ribbons and leeks, put in the pickling liquid bowl (do last)
Leek Ash
leek tops
1. take the leek tops and burn them, then blend them up to a fine powder