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:

 

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

You might be interested:

Roll with tempura shrimp in wasabi sesame with pineapple, avocado and pepper salsa

A fusion of textures and flavors, this tempura shrimp roll is a perfect balance of crunch and creaminess. The crispy...
Read More >>

Thai-Italian Friendship Salad Recipe

Recipes of tasty salads start with inspiration! The author of today’s recipe, Sergey Kalinin has been inspired by Italian and...
Read More >>

Smoked Salmon Pasta Recipe

Smoked Salmon Pasta Recipe represents development of the culinary and movement from the past to the present. Besides, don’t forget,...
Read More >>
Be inspired by the success stories of the world's top chefs:

Rashidin Abd Rashid

  • Almaty, Kazakhstan
With over 20 years of experience, Chef Mamu has mastered Pan-Asian cuisine, cooking for royalty, celebrities, and top restaurants worldwide....
Read More >>

Sergey Neboga

  • Odesa, Ukraine
For 13 years, this chef has been bringing people joy through food, proudly wearing his cook’s hat at Pomodoro since...
Read More >>

Lau Yiu Fai

  • Hong Kong
With over 30 years of experience, I have dedicated my career to mastering and innovating Cantonese cuisine. As the Executive...
Read More >>