Clean the short ribs and trimmed all the fat, seasoned the short ribs with paprika, salt and pepper
Take the bowl, mix these ingredients for marination (veal stock, BBQ sauce, honey, garlic and rosemary sprigs)
Take the vaccum bag put the seasoned short rib and pour the marination in the vaccum bag, seal it tightly
Put on the sousvide for 65°c with water, when it's reached the degree kept the sealed marinated short rib bag in the water atleast 8 hrs keep for cooking
Boiled the LA ratte potato, carrot, leeks and broccollini, cut the boiled potato into half and keep aside
After 8 hrs take the cooked short ribs from the sousvide, tear the bag, pour the left over stock in the pan and start reducing with 10 gm butter . After reduce the stock, glazed the meat with the sauce
Heat up the pan, pan fry the potato, vegetables and seasoned well, Finish with corriender springs and spring onion
On the plate, keep veg as a base top with glazed short ribs and drizzled the sauce onside and serve hot.
Cook the food with passion, automatically taste will come.....