Salt-Baked Truffle Beef Ribs

Nourish your qi during Frost's Descent with these decadent salt-baked truffle beef ribs, marinated in herbs, seared to perfection, and baked inside a savory crust.

Ingredients

• 1 kg beef short ribs
• 30 g dried shiitake mushrooms
• 30 g dried tea tree mushrooms
• 6 pieces red dates
• 1 tbsp black peppercorns
• 4 cloves minced garlic
• 3 sprigs fresh thyme
• 2 tbsp cooking wine
• 2 tbsp truffle paste
• 1.5 tbsp oyster sauce
• 3 egg whites
• 50 g sugar
• 1 kg coarse salt
• to taste fresh basil leaves

Instructions

1. 1Rehydrate Mushrooms and Dates

   

   Place the dried shiitake mushrooms, dried tea tree mushrooms, and red dates into a bowl of clean water to rehydrate them fully before preparation.

   Tip: Ensure the mushrooms are completely submerged so they soften evenly.
2. 2Trim the beef short ribs

   

   Place the beef short ribs on a wooden cutting board and use a knife to trim away excess fat, giving the meat a cleaner appearance.

   Tip: Trimming excess fat helps prevent the dish from becoming overly greasy during long baking.
3. 3Season the beef ribs

   

   Sprinkle black peppercorns, minced garlic, and fresh thyme over the trimmed beef short ribs to build a rich aromatic base.

   Tip: Crush the black peppercorns slightly beforehand to release more of their essential oils.
4. 4Marinate the beef

   

   Pour cooking wine over the seasoned beef ribs and use gloved hands to rub all the seasonings evenly into the meat, then let it marinate for 30 minutes.

   Tip: Allowing the ribs to rest ensures the flavors penetrate deeply into the muscle fibers.
5. 5Sear the short ribs

   

   Heat a flat pan over high heat, place the marinated beef short ribs inside, and sear them until all surfaces achieve a golden-brown crust.

   Tip: Searing locks in the natural juices and creates a delicious outer crust before baking.
6. 6Chop the rehydrated mushrooms

   

   Take the soaked dried shiitake and tea tree mushrooms and finely chop them together on a cutting board using a sharp knife.

   Tip: Chop them as uniformly as possible so they blend smoothly into the seasoning paste.
7. 7Mix Mushrooms and Truffle Paste

   

   Finely chop the soaked dried shiitake mushrooms and dried tea tree mushrooms together, place them in a bowl, add truffle paste, and mix well.

   Tip: Ensure the mushrooms are finely chopped so the flavors blend evenly into the paste.
8. 8Add Oyster Sauce

   

   Pour oyster sauce into the mushroom and truffle mixture, then stir thoroughly to combine all ingredients.

   Tip: Stir well to distribute the oyster sauce evenly throughout the mushroom base.
9. 9Assemble the Beef Parcel

   

   Spread the prepared mushroom mixture onto baking paper, place the seared beef ribs on top, and wrap them securely.

   Tip: Make sure the mushroom mixture coats the beef ribs evenly before wrapping.
10. 10Wrap and Bake in Convection Mode

    

    Wrap and seal the beef ribs tightly with baking paper, then wrap them further in aluminum foil. Set the FOTILE oven to convection baking mode at 130 degrees Celsius for 150 minutes.

    Tip: Seal the wrapping tightly to lock in all the moisture and rich flavors during the long bake.
11. 11Prepare Salt Crust

    

    In a separate bowl, add egg whites and whisk until foamy. Add sugar and salt, then stir well to create the salt crust mixture.

    Tip: Whisk the egg whites thoroughly to give the salt crust a stable structure.

Storage & Reheating

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Frequently Asked Questions