Chili and espresso rubbed short ribs

Short ribs (bone in) with a spice rub of cumin, chili de arbol, espresso, black pepper, salt, sugar, and a pinch of garam masala. Finish under broiler to crisp.

Author

Jim Trainer

I make a mean Mac and cheese.

Prep Time: 00:00

Recipe Time: 33:00

Temperature : 133F / 56.1C

Ingredients

• Short ribs, bone in
• 1 tbsp ground espresso
• 2 chili de arbol, ground
• 2 tbsp cumin seeds, ground
• 1 tsp black pepper, ground
• 1 tbsp salt
• 1 tsp white sugar
• 1/2 tsp garam masala
• 1 tsp smoked paprika

Directions

1. Grind and combine the spice rub and coat short ribs generously. Seal in plastic and cook sous vide 33 hours at 133 F. Finish ribs under broiler 2’ per side or until brown and crisp. Serve with creamy polenta and wilted spinach.