Preparation & Cooking Time:


To slow-cook the short rib

2g star anise

2g fennel seeds

2g coriander seeds

90g maple syrup

5g liquorice candy stick, crushed

15g vanilla paste

5g kombu

800g Jacobs ladder short-rib of beef


olive oil

1 grapefruit, zest and juice

For the grapefruit and pine-nut salsa

reserved braised kombu

1 grapefruits, segments only

100g pine nuts

lemon, juiced

20g olive oil

10g chives

sea salt flakes


To slow-cook the short rib, start by toasting the seeds. Place the star anise, fennel and coriander seeds in a hot, dry pan and toast until fragrant. Add the maple syrup, crushed liquorice, vanilla paste and kombu along with 30g water and warm through until the liquorice has dissolved. Mix well.

Season with beef rib with salt. Heat a little olive oil in a separate pan and sear the beef on all sides, then place in a sous-vide bag along with the maple syrup marinade. Cook in a pre-heated water bath set at 56C for 72 hours, then remove and place the bag inside a bowl of iced water. Allow the ribs to cool completely then strain, reserving the marinade. Pick out and set aside the kombu.

Add only of the grapefruit zest and of the juice to the strained marinade and place in a pan over medium heat. Reduce down to a thick glaze, then set aside. To finish the ribs, light up the BBQ and brown the ribs over the coals. Brush on the glaze regularly until it has all been used up.

For the grapefruit and pine-nut salsa, char-grill the reserved kombu on both sides, then remove and finely slice. Remove the skin and pith from the grapefruit segments and roughly dice. Toast pine nuts on a tray in a preheated oven set at 160c for 6 minutes until golden.

Combine the sliced kombu, grapefruit segments and toasted pine nuts with the remaining salsa ingredients. Finely chop the chives and add into the mix salsa. Season with sea salt flakes and serve with the short rib.