48-Hour Cooked Short Ribs with Rocoto Mustard

The 48-Hour Cooked Short Ribs with Rocoto Mustard is a luxurious and indulgent dish that’s perfect for a special occasion or a hearty winter meal. The slow-cooked short ribs are tender, melt-in-your-mouth juicy, and packed with deep, savory flavors from the long cooking process. The unique touch of Rocoto mustard, with its spicy and tangy kick, elevates the rich meat, adding complexity and a hint of heat that cuts through the richness.

Cooking the ribs for 48 hours ensures that they are incredibly tender and flavorful, with every bite offering a balance of smokiness, spice, and savory goodness. Pair them with roasted vegetables or mashed potatoes for a dish that brings comfort and sophistication to the table. Best enjoyed in the colder months when you’re craving something warming and satisfying.

48-Hour Cooked Short Ribs with Rocoto Mustard

Difficulty Level: Hard

Calories: 800

Cooking Time: 48 hours min

Ingredients:

400g boneless short-ribs, trimmed of excess fat,
4 florets of broccoli
4 shitake (mushrooms) (Star cut)
1 Japanese eggplant

Soy glace

2 Tablespoons Sake
2 Tablespoons Sugar
2 Tablespoons Soy sauce

Rocoto Mustard

1 teaspoon Rocoto paste (or other hot chili paste)
2 Table spoons Dijon Mustard

Instructions:

Vacuum pack the short ribs, and cook sous vide for 48 hours at 60C.
Once ready, plunge in ice water. Store in the fridge until use (for up to 3 days).
When ready to use, remove meat from the bag and leave on bench for 30 min.
Then place the meat in an oven at 180C for about 10 minutes.
Use a thermometer and check core temperature. It should reach 50C.
Then remove from the oven and place in a hot pan with the combined soy glace.
Let the mix reduce and then glace all sides of the meat.
Once finished, set aside and rest for 5 minutes before slicing into thick slices.
Roast the eggplant, broccoli and shitake (mushrooms) in the oven with olive oil, salt and pepper.
For the rocoto mustard, combine the ingredients and place directly in a small dipping bowl with one for each guest.
First place the meat on the plate; then arrange the beef nicely, so it leans on the vegetables.
Serve the rocoto mustard on the side.

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