Ingredients per serve


Boneless Short Rib

Mustard Mash

Sous vide is a classic but increasingly popular method of cooking. Meat can be seasoned or marinated before it is vacuum-sealed and cooked at a low temperature in a water bath over a long period of time. Once cooked, baste with a generous amount of KNORR American Chipotle BBQ Sauce GF and sear on the grill to achieve a sticky, succulent, smoky steak.



  1. Boneless Short Rib

    • Generously season both sides of the boneless ribs and coat them in half the KNORR American Chipotle BBQ Sauce GF. 
    • Fold the top of sous vide bags back about 2.5 cm to create a flap (this ensures no food touches the top of the bag where it gets sealed). 
    • Insert ribs into bags, ensuring no overlap. Unfold the flap and vacuum seal the bag. 
    • When the temperature of the water bath reaches 84 degree Celsius, submerge the bags in water and cook for 12 hours. Remove from the water and rest.                                             
  2. Mustard Mash

    • Bring 500 ml of water to the boil in a large pan. Add butter and milk, whisk in KNORR Potato Flakes GF until smooth, and stir through wholegrain mustard. Season and keep warm.
  3. To Serve

    • Brush the steak with the remaining KNORR American Chipotle BBQ Sauce GF. Cook in a large pan or on a grill over medium heat, brushing liberally with sauce, until glossy and sticky. Serve with mustard mash, baked brussel sprouts, and crispy kale.