Menu
  1. Home
  2. Inspiring food service recipes for Australia
  3. Sous Vide Boneless Short Rib with Mustard Mash
  1. Inspiring food service recipes for Australia

Sous Vide Boneless Short Rib with Mustard Mash

Sous Vide Boneless Short Rib with Mustard Mash – Recipe

Sous vide is a classic but increasingly popular method of cooking. Meat can be seasoned or marinated before it is vacuum-sealed and cooked at a low temperature in a water bath over a long period of time. Once cooked, baste with a generous amount of KNORR American Chipotle BBQ Sauce GF and sear on the grill to achieve a sticky, succulent, smoky steak.

...

Ingredients per serve

−
+

Boneless Short Rib

Mustard Mash

Sous vide is a classic but increasingly popular method of cooking. Meat can be seasoned or marinated before it is vacuum-sealed and cooked at a low temperature in a water bath over a long period of time. Once cooked, baste with a generous amount of KNORR American Chipotle BBQ Sauce GF and sear on the grill to achieve a sticky, succulent, smoky steak.

...

Preparation

  1. Boneless Short Rib

    • Generously season both sides of the boneless ribs and coat them in half the KNORR American Chipotle BBQ Sauce GF. 
    • Fold the top of sous vide bags back about 2.5 cm to create a flap (this ensures no food touches the top of the bag where it gets sealed). 
    • Insert ribs into bags, ensuring no overlap. Unfold the flap and vacuum seal the bag. 
    • When the temperature of the water bath reaches 84 degree Celsius, submerge the bags in water and cook for 12 hours. Remove from the water and rest.                                             

  2. Mustard Mash

    • Bring 500 ml of water to the boil in a large pan. Add butter and milk, whisk in KNORR Potato Flakes GF until smooth, and stir through wholegrain mustard. Season and keep warm.

  3. To Serve

    • Brush the steak with the remaining KNORR American Chipotle BBQ Sauce GF. Cook in a large pan or on a grill over medium heat, brushing liberally with sauce, until glossy and sticky. Serve with mustard mash, baked brussel sprouts, and crispy kale.
Home
Home
Products
Products
Recipes
Recipes
Chef Inspiration
Inspiration
Menu
Menu