Celebrity Chefs that we pay in excess to dine at their restaurants, and own a copy of their cookbooks revolt at the use of truffle oil. It is a snob’s food/ingredient, and if you have ever taste the real thing at a restaurant (black or white) you will understand; that said at home, I am free to eat whatever I like but for an expensive food item you can not expect to buy such rare item for a value under 2 digits and say it is authentic. Nor will I pay for any food in a restaurant that claims to have essence of truffle as an ingredient. Bring the whole truffle to my table and serve the grated shavings etc., Wikipage
Anyway, after all my excuses and rationalization I used a few drops of truffle oil in my marinade mix 🙂
Prepping the ribs is simple but cook time is long (>1 hr) as it typically is with making ribs.
- Beef Chuck Short Ribs
- African Flavor hot pepper mix [smoked powdered habanero]
- Garlic (pressed)
- Rainbow black pepper
- Beef Bouillon
- Worcester sauce (1-2 tsp)
- Rosemary sprigs (optional)
- Extra Virgin Olive Oil
- Expensive White Truffle infused Olive Oil (few drops, no more than 3)
What you’ll need:
- Spice bowl
- Ziploc or plastic bag
- Vacuum sealer (optional)
- Oven tray
- Aluminium foil
- Griddle pan or Skillet pan
- Basting brush
What I did:
For spare ribs, the usual route is marinade with choice of rub and slow cook for hours then move to grill and baste with sauce or move to oven and baste with sauce for final stage. It produces tear off the bone meat with deep flavor.
For this beef, the meat was marinaded overnight and vacuumed sealed. If you don’t have the machine, Ziploc plastic bag is sufficient [the sauce is a sticky rub so you want something that allows for compactness of meat and sauce]
The marinade beef was pan seared on both sides the next day to seal in the flavor and transferred to a prelined oven pan/ tray with rosemary sprigs tossed in as well. The meat was covered with foil and placed in the preheated oven @ 350 F to cook for about 2 hours after which it was ready!! No need to finish off on a grill or sear afterward.
The truffle was not dominant nor did it ruin the taste of the meat. I found the ribs to be quite ‘beefy’ in taste with less heat than expected- maybe the long cook time diminished the heat from the habanero. A tasty result is always what I am happy with, so thumbs up for this! Delicious
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