Recipe detail

Directions

Make a marinade from all the ingredients except the sesame seeds and ketchup and use it to marinate the short ribs and vacuum seal them in sous vide bags.
Set the Retigo combi steamer as in program step 1 and cook the vacuum-sealed ribs for 20 hours.
After cooking, remove the ribs from the bags and set aside.
Put the stock from the bags into a pot, reduce by half, add the ketchup and cook everything to make a BBQ sauce.
Set the Retigo combi steamer as in program step 2 and preheat. Brush the cooked ribs with a little BBQ sauce and finish in the combi steamer.

For the wok vegetables, cut the vegetables into slightly thicker strips and roughly chop the mushrooms. Grill the mushrooms in the Retigo combi steamer on a grill plate at 200°C for approx. 6-8 minutes. Steam the remaining vegetables in the perforated tray at 99°C until al dente.
Make a sauce from the remaining ingredients in the wok, mix in the vegetables and mushrooms, season again to taste, and serve.
The wok vegetables can also be quickly chilled and, if necessary, regenerated in portions in the Retigo combi steamer at 135°C with 30% RH for 3-4 minutes.

For the cremolata, finely chop the chilies, lime peel, coriander and parsley and mix well. Season with a little salt and add oil until a slightly creamy consistency is achieved.

Now arrange the ribs on the wok vegetables and garnish with cremolata, roasted sesame seeds and fresh coriander.
Basmati rice goes very well as a side dish.