Pull Apart Short Ribs

Author

Yarden Mor

Prep Time: 01:00

Recipe Time: 48:00

Temperature : 159.8F / 71C

Ingredients

• For the Dry Rub:
• ¼ Cup Salt
• ¼ Cup Brown Sugar
• ¼ Cup Paprika
• 1 TbS Garlic Powder
• 1 TbS Onion Powder
• 1 TbS Crystaly Garlic
• 1 TbS Dried Thyme
• 1 TbS Dried Rosemary
• ½ TbS Black Pepper
• For the Glaze:
• 3 TbS Dijon Mustard
• 2 TbS Whole Grain Dijon Mustard
• 2 TbS Coarse Ground Black Pepper
• 2 TbS Coarse Salt
• 4 TbS Honey
• Juice from one Orange
• ½ Cup Olive Oil
• 3 TbS Thyme & Rosemary Mixed

Directions

1. The night before sprinkle coarse salt on the short ribs and let them rest.
2. The next day mix the ingredients of the dry rub together and rub them on the short ribs
3. Put in bags and vacuum
4. Put the bags in the bath for 48 hours on 71°C
5. After 48 Hours remove from water and let rest in a cooler (without ice) for 30 minutes
6. Put all the ingredients of the glaze in a pot on M-H heat until reduced.
7. Preheat the oven on grill on 240°C
8. Open the bags and put the short ribs in an oven proof pan, pour the glaze over
9. Put the pan in the oven for 15 minutes until caramelized.
10. Eat and enjoy

Finishing Steps