Pull Apart Short Ribs

Ingredients for 5

• 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

• Step 1

  The night before sprinkle coarse salt on the short ribs and let them rest.

• 

  Step 2

  The next day mix the ingredients of the dry rub together and rub them on the short ribs

• 

  Step 3

  Put in bags and vacuum

• 

  Step 4

  Put the bags in the bath for 48 hours on 71°C

• 

  Step 5

  After 48 Hours remove from water and let rest in a cooler (without ice) for 30 minutes

• Step 6

  Put all the ingredients of the glaze in a pot on M-H heat until reduced.

• Step 7

  Preheat the oven on grill on 240°C

• Step 8

  Open the bags and put the short ribs in an oven proof pan, pour the glaze over

• Step 9

  Put the pan in the oven for 15 minutes until caramelized.

• 

  Step 10

  Eat and enjoy

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