72-hour Beef Short Rib - By Elements Bar and Grill

Ingredients

1kg beef short rib
200g Elements spicy Habanero BBQ sauce
Fresh garlic
Fresh rosemary

Method

Take 1kg beef short rib and season it with good amount of salt and pepper.

Then vacuum seal it with some fresh garlic rosemary.

Cook it sous vide for 3 days at 68 C.

Sous vide is a cooking technique where the meat is cooked inside a vacuum sealed bag, which is submerged under a temperature-controlled water bath for the whole duration of the cooking.

After the meat is cooked for 3 days, take it out of the bag and baste it generously with the homemade Habanero BBQ sauce and cook it on the grill, or oven for 30 minutes at 180 C.

Serve with your desired choices of side dishes.

Recipe provided by Elements Brasserie Haberfield

Photo Credits: Elements Team