Short Ribs Tagliata with Rocket & Cherry Tomato Salad
I love going shopping at my local butchers. Why? There often is plentiful supply of amazing but forgotten cuts, like short ribs.
I'm used to preparing short ribs in thin slices, marinaded then grilled, Korean BBQ-style, but I ventured into sous-vide short ribs after hearing of the rave reviews and results.
Initially doubtful of the longer 2 days cooking time, I'm now convinced that this is how larger, tougher cuts should be treated - low and slow. The longer cooking time is well justified - it allows the meat to remain medium rare throughout, while the low heat tenderizes and slowly breaks down the collagen without losing much moisture.
The result is just astounding, and something that you'll understand only upon trying. Experiencing short ribs done this way will make you rethink your traditional prized beef cuts.
What you'll need
600g (1.3 lbs) strip of boneless beef short ribs, 2.5-5cm (1-2 inches) thick
45ml (3 tbsp) extra virgin olive oil
6g (1.5 tsp) dried, crushed chilli flakes
8g (2 tsp) dried rosemary
15ml (1 tbsp) cider vinegar
2g (1/2 tsp) salt
5ml (1 tsp) lemon or lime juice
For the Frying Pan
15ml (1 tbsp) of olive oil
Salt & black pepper
250g (9 oz) cherry tomatoes, halved
80g (3 oz) wild rocket leaves
50g (1.8oz) Parmesan, shaved
What to do
2 days before
Set Codlo to preheat water bath to 56°C (133°F) with 48 hours cooking time.
Heat a pan with oil until hot. Briefly sear all sides of the meat to brown in under 1 minute. Set aside. Once target temperature is reached, seal the short ribs in a bag and submerge in the water bath.
30 minutes before
In a bowl, combine extra virgin olive oil, dried chili flakes, dried rosemary, cider vinegar, salt and lemon/ lime juice to make the dressing.
Once the short ribs are cooked, remove from bag and pat dry with kitchen towels. Season with salt and black pepper. Heat up a pan with oil until hot and briefly sear all sides of the meat to brown. Steep the meat in the bowl of dressing for 1 minute per side. Then, place meat on the chopping board and slice it thinly against the grain.
Mix the cherry tomatoes in the dressing briefly, before adding in the wild rocket leaves. Gently toss to coat the salad evenly with the dressing. Adjust seasoning to taste.
Place some wild rocket and cherry tomato salad in the center of the plates. Top it with some sliced short ribs and Parmesan shavings. Serve immediately.
Notes & tips
Pre-searing not only helps kill off the surface bacteria on the meat, but also jumpstarts the amazing flavor creation that develops over the long cooking time.
Feel free to substitute with your preferred shaved cheese.