72 hr Short Rib at 58*c

Who doesn't love a good shorty? A lot of people know the kind of short rib that is braised and just falls apart when touched. I am not the biggest fan to be honest, I prefer to bag them with marinade and cook them sous vide for 72 hrs at 58*c. This takes long, but is well worth the wait.. as seen in this photo, they are SOOO soft and yet you can cut through them with a knife. My love for this comes from my time at Momofuku Ko with one of the best teams I cooked with ( Sean Grey, Mitch Bates, Tyler Lyne, Mazen Mustafa, Sam King, Sam Yu, Peter Jensen, Danny Kim, Rich Fell, Peter Serpico, Chase Lovecky, Ahbram, lil G, and there's definitely a couple others I'm forgetting to mention...my memory is horrible). These guys are all successful now and I still love catching up when it happens. The one technique we would do for a lunch set was frying the short rib which gives it this beautiful crust and I think we served it with a kohl rabi slaw, which was fire! Optionally though, you can grill it, roast it or bast it in a pan..your choice. All I know is this is a sure hit when putting a menu together.