- Preheat the oven to 180°C (356°F), and place the seasoned VPJ Duroc Pork Short Rib in a baking dish with a drizzle of olive oil and SaltGrass garlic salt.
- Cook in the oven for 16 to 18 minutes; at this point, focus on the internal doneness rather than the external color of the meat.
- Remove from the oven and heat a skillet until it reaches the smoking point (when the pan begins to produce a bit of smoke), indicating the ideal temperature for searing and achieving the Maillard reaction.
- Add a drizzle of olive oil to the skillet, place the meat, and sear for 4 minutes on each side without moving or turning before the time is up, ensuring the steak is properly sealed.
- With this time and temperature, you’ll have a perfectly cooked VPJ Duroc Pork Short Rib. Slice and serve!
VPJ Duroc Pork Short Rib
To ensure perfect preparation of this incredible cut, the VPJ Duroc Pork Short Rib, we recommend using the Reverse Sear technique, a method where the cooking order is reversed. Instead of searing the meat first, we cook it at a lower temperature for a few minutes and then finish at a high temperature, creating a crust through the Maillard reaction.
- 00:50
- Serves 2 People
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Ingredients
- 1 VPJ Duroc Pork Short Rib (500g)
- Salt Grass garlic salt
- Extra virgin olive oil
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