Date: February 12, 2011

Author: mikelee


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36 Hour Short Rib

Short Rib: cured overnight with a 60/40 sugar/salt mix, five spice and coriander. Vacuum sealed with butter and into the immersion circulator at 61.5C for 36hrs. We’re serving this with XO Sauce, celeriac puree, pickled onion petals, and roasted …