Gastronomixs

Brined, cooked, and smoked short rib

Creation by Guus Vredenburg, Food Thing!, Almere, the Netherlands.

Brined, cooked, and smoked short rib

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Ingredients

700

g

short rib

8

g

salt

2

g

Guinea pepper

4

g

rosemary

0.5

g

broken wakame

Preparation method

Preparation method

  • Trim any large membranes and excess fat from the short rib and section into separate ribs.
  • Rub salt, pepper, wakame, and rosemary onto the meat.
  • Brine for 24 hours.
  • Pat the meat dry.
  • Fry quickly on a high heat.
  • Cook in the Big Green Egg at 130°C for 45 minutes.
  • Then cold smoke the short ribs on the Big Green Egg. 

Serving suggestions

  • The meat can be deboned in the kitchen or served whole.
  • In a composition with poached or grilled fennel, baked celeriac, or a rich risotto.

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