On the Coals Beef Short Rib with Stuffed Dressed Pepper I Kasai Grills | Recipe by sousvidetools.com

On the Coals Beef Short Rib with Stuffed Dressed Pepper I Kasai Grills

SERVES: 2-4

Ingredients

For the Short Rib:

1kg beef short rib, bone-in
Sea salt & cracked black pepper
Beef stock
2 tbsp soy sauce
1 tbsp mirin
1 tbsp honey
1 garlic clove, crushed
1 tsp grated ginger

For the Stuffed Peppers:

2 red sweet peppers (tops off, seeds removed)
100g cooked buck wheat
50g cooked cous cous
1 small shallot, finely diced
½ courgette, finely diced
1 tbsp chopped parsley
1 tsp smoked paprika
30g feta or manchego, crumbled
Olive oil, salt, pepper

For side sauces:

1 tsp Horseradish
1 tbsp Creme fraise

Equipment

Medium Wide Kasai Konro Grill with Stainless Steel Frame V2

Method

In On the Coals: Beef Short Rib with Stuffed Dressed Pepper, Michelin-starred chef Tommy Banks brings his signature balance of bold, earthy flavours and refined technique to the open flame. This dish celebrates the primal beauty of cooking over embers — where smoke, heat, and patience transform humble ingredients into something extraordinary.

Method

Prep the Short Rib Marinade: Mix soy, mirin, honey, garlic, and ginger. Reserve half and rub the rest over the short ribs and refrigerate for at least 4 hours (overnight preferred).

Cook the Short Rib: Slow-cook or sous-vide in the beef stock and reserve marinade the ribs at 90°C for 6 hours (or in oven covered with foil). Reduce the juices in a pan with the left over marinade to create a sticky sauce. Rest the beef, then grill on the Kasai over medium-hot Binchotan coals to caramelise, about 2–3 minutes per side. Glazing with the sauce as you go.

Prepare the Stuffed Peppers: Sauté shallot and courgette until soft add feta, parsley, olive oil then blend to a puree (reserve some for dressing). Combine the buck wheat and cous cous with olive oil, salt, and pepper, toast on the grill in a sieve. Spoon into pepper halves and grill on the Kasai until charred and heated through (about 5–6 minutes).

4. To Serve: Slice the short rib, drizzle with resting juices, place on the peppers and dress with left over courgette puree and horse radish. Plate together and drizzle with a touch of olive oil and parsley.