The Chef’s Table’s Short Rib Stack
The short rib comes from the rib of the cow—the meat is well marbled, which helps it stay incredibly moist and tender during cooking. Although this dish from The Chef’s Table in Houston may take three days to make, it’s well worth the time and effort. Tanji says these may be the most tender ribs she’s ever had! You can order Chef Paul’s signature sauces and rubs from The Chef’s Table, or sub in your favorite homemade or store-bought versions.
- 4 pounds bone-in beef short ribs
- 2 Tablespoons canola oil plus more as needed
- ¼ cup Chef Paul’s hickory BBQ dry rub
- ¼ cup Chef Paul’s sweet BBQ dry rub
- ½ cup Chef Paul’s Steak Basting Sauce
- ½ cup Chef Paul’s Chimichurri Sauce
- In a bowl, mix together the hickory BBQ and sweet BBQ dry rub, then completely cover the short stack.
- In a large Dutch oven, heat the canola oil until shimmering. Working in batches, sear the short ribs on all sides until well-browned, about 10 minutes. Transfer to a large plate and repeat with the remaining ribs, adding more oil as needed.
- Set up a sous vide bath for 140°F. Vacuum-seal the short ribs, using multiple bags, if needed. Place the ribs in the sous vide bath and cook for 48 hours. This can be done in advance and stored in the refrigerator for up to 2 days.
- Pull the short rib out of the sous vide. Preheat a grill and oil the grate. Brush the short ribs with Chef Paul’s Steak Basting Sauce. Grill over high heat (450°F), turning occasionally, until charred and heated through, 5 to 8 minutes.
- Transfer to a work surface and let rest for at least 10 minutes. Slice the meat off the bones and serve with Chef Paul’s Chimichurri Sauce.
You can purchase Chef Paul’s sauces and spices at the restaurant. You can contact them at +1 (832) 559-7489 to order yours. Recipe and photo courtesy of The Chef’s Table.
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