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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