Pat the short ribs dry with paper towels to remove excess moisture.
Mix the dry seasoning including the MAGGI® Khaleeji Seasoning and coat the ribs well.
Drizzle some oil on the ribs and place in a plastic bag with crushed garlic and vacuum seal the bag before cooking for 12 hours in a 70 degrees Celsius steam-roast combi oven.
Let the short ribs cool in the bag, then refrigerate if not using immediately. When using, take ribs out of the bag and pat dry with paper towels.
Preheat the Josper grill 250°C - 300°C and grill the short ribs for a few minutes on each side until they develop a nice sear and grill marks.
Finish the ribs in the oven at 180 degrees Celsius for 8 minutes before serving.
Roast the celeriac root, wrapped in aluminum foil, in a preheated oven at 180°C for 20 minutes until soft then boil it with milk until fully soft.
Blend the celeriac mixture with nutmeg, set aside till serving.
Thinly slice the raw cauliflower florets and keep in ice water for 5 minutes to get cold and crunchy. After 5 minutes, drain and pat dry.
Marinate the cauliflower in vinegar and salt, set aside till serving.
Combine the MAGGI® Demi Glace powder in 100ml of water and pour in a saucepan.
Bring the mixture to a boil and add in the espresso and maple syrup, let simmer till thick.
Plate the short ribs with the celeriac purée, pickled cauliflower, and coffee jus. You can garnish with thin potato sticks also.
