This dish combines maybe the my two newest items that I cannot live without today - beef short ribs and black garlic. When I think about beef short ribs I think about Fred Flinstone eating it right from the bone. It's primal. It's a carnivore's dream. And if you've never had black garlic, run (don't walk) to your nearest grocery store. It is everything you love about garlic but even better. The rich, caramel and molasses flavors pair perfectly with the deep beef flavor of short ribs. Then of course, you add sous vide to get the perfect tenderness and it might be one of the best things you've ever eaten (no pressure here). I like to do them at a lower temperature to get that steak-like feel as part of my presentation but you can certainly cook them at a higher temperature to get the traditional braise-lie shred.
David LaForce
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