Massimo Bottura’s Balsamic Glazed Short Ribs

published 2 months ago by Videos from The Culinary Institute of America

Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at 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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