Sous Vide SHORT RIBS CROQUETTE Appetizers!

Step 1

Start by searing your short ribs on the grill to give them a nice crust all around. Then season them with salt, freshly ground pepper, garlic powder and 4 pimenta malageta.

Step 2

Then vacuum seal them and cook them sous vide @140°F / 60°C for 48 hours. Once done take out the ribs and remove all the bones, then cut them into cubes.

Step 3

In a bowl whisk 3 eggs to use as your egg wash, then dip each cube into the egg wash, followed by coating them fully with the panko bread crumbs.

Step 4

Once each piece is fully covered flash fry them in oil @480°F for about 30 seconds to get the bread crumbs nice and golden brown but also not over cook the meat.

Step 5

All that's left is to serve them up with whatever dipping sauce you like and enjoy your delicious SHORT RIB CROQUETTE appetizer!