Pastrami Ribs Recipe by Tomás Kalika
Make the pastrami ribs from Tomás Kalika’s stellar Buenos Aires restaurant, Mishiguene, in the step-by-step recipe excerpted from Somebody Feed Phil the Book.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Ingredients
- Kosher salt: 3/4 cup Diamond Crystal or 1/2 cup (105g) Morton kosher salt
- Dark brown sugar: 1/2 cup (110g) light or dark brown sugar. packed
- Prague powder #1: 1 tablespoon
- Coriander seeds: 2 tablespoons
- Black peppercorns: 1 tablespoon
- Red pepper flakes: 1 tablespoon
- Mustard seeds: 2 teaspoons
- Cloves: 1 teaspoon
- Anise: 1
- Cinnamon: 1 cinnamon stick
- Beef: 1 5- to 6-pound (2.3 to 2.7kg) whole beef plate bone-in short ribs
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