Presented By Dean Kolthek‎ Rib Roast veg, crispy kale, fermented tomato and parsley salad. Garnished with a little short rib. Smoked to 140f, SV 140/72hrs (I processed a lot at once, vac sealed and stored 2-3 at a time). Shocked, rubbed with olive/miso salt. Into a hot oven in a skillet bone side down back to temp. Skillet on high on the stove top to colour each side, deglazed with red wine to almost dry, added butter and dry sherry. Basted until internal 140f. Topped with shallots caramelised with brown sugar and Pedro Ximenez. Roast veg, crispy kale, fermented tomato and parsley salad. Garnished with a little short rib. Smoked to 140f, SV 140/72hrs (I processed a lot at once, vac sealed and stored 2-3 at a time). Shocked, rubbed with olive/miso salt. Into a hot oven in a skillet bone side down back to temp. Skillet on high on the stove top to colour each side, deglazed with red wine to almost dry, added butter and dry sherry. Basted until internal 140f. Topped with shallots caramelised with brown sugar and Pedro Ximenez.