Cape Grim beef short ribs, rice porridge, and puffed rice.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Think Culinary and FOH.
Ribs
INGREDIENTS
- 1 pack Beef short ribs
- Demi
METHOD
- Fresh the bones, vacuum seal with 1/2 cup demi and sous vide at 62c for 48hrs.
- Remove and sear.
Porridge
INGREDIENTS
- 2 cups Cooked rice
- 1 qt. Beef stock
METHOD
- Cook down rice further in beef stock til porridge consistency. Season.
Garnish with puffed rice and toasted peppercorns. You can find packaged rice flakes at an Asian market.
Garnish with sautéed eggplant and swiss chard.
