Massimo Bottura’s Balsamic Glazed Short Ribs
Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/ A diner doesn’t need a knife to enjoy Massimo Bottura’s sous-vide short ribs. Borrowing a lacquering technique from the Japanese kitchen, the famous chef finishes these fork-tender pork ribs with several layers of balsamic glaze.
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Great idea with pork tenderloin! So delicious, it's impossible to stop!
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I do it for every party! A Spanish butcher taught me this trick!
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