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Boneless beef ribs in tortilla wraps

Boneless beef ribs with roasted beets, pak choi, katjang pedis, celeriac and miso cream, and tortilla wraps. The approximate cost price per person is €2.49.

Boneless beef ribs are very suitable for low & slow preparation. Our chef has enriched them with a rub, vacuum-sealed them, and then cooked them sous-vide for 16 hours at 76˚C.

Ingredients

500gBoneless beef ribs
Smokehouse seasoning rub

150gYellow beet
150gRed beet
Lemon thyme
Pepper
Salt
Oil

1units.itemsCeleriac
40gButter
80gMiso

1units.itemsPak choi
100gKatjang pedis
Coriander
Spring onion
8units.itemsTortilla wraps
1Chioggia beet

Preparation

  1. Separate the ribs and coat them with the rub.
  2. Place the ribs in a vacuum bag and vacuum seal.
  3. Cook the ribs sous-vide for 16 hours at 76ÀöC.

  1. Use a skewer to make small holes in the red and yellow beets.
  2. Drizzle the beets with olive oil and season with salt and pepper.
  3. Wrap each beet individually in aluminum foil together with a sprig of lemon thyme.
  4. Cook the beets for 1 hour at 180°C in the oven.
  5. Remove the skins from the beets and cut them into wedges.

  1. Clean the celeriac and cut it into cubes.
  2. Melt the butter in the pan and sauté the celeriac in it.
  3. Add water until the celeriac is just covered and cook until completely tender.
  4. Blend the celeriac smooth in a blender with a little cooking liquid.
  5. Season the cream with light miso.

  1. Take a nice oven dish and add the miso-celeriac cream.
  2. Spread the roasted beets over it and add the rib fingers.
  3. Add the pak choi as well.
  4. Heat everything in the oven for about 15 minutes at 180ÀöC.
  5. When the dish comes out of the oven, add the chioggia beet, katjang pedis, coriander, and spring onion on top.
  6. Serve with tortilla wraps.