Low-temperature wagyu beef rib, glazed with teriyaki and Andalusian sugar cane molasses with roasted sweet potato mash

Ingredients (for 4 people)

600 g of beef rib
8 cloves of garlic
Teriyaki sauce to taste
Andalusian sugar cane molasses to suit your taste
Thyme to taste
2 large sweet potatoes
Salt and pepper to suit your taste
Extra Virgin Olive Oil to suit your taste


Cut the ribs into portions of about 75 g each and put them in vacuum bags along with a clove of garlic, thyme, teriyaki sauce and Andalusian sugar cane molasses and cook in a water bath at 65 ºC for 12 hours; take out and reserve.
At the same time, put the sweet potatoes in the oven at 180 ºC until they are soft, peel and emulsify in the Thermomix (Blender/Mixer) with a little olive oil, salt and pepper.
Remove the ribs from the bags and lightly sear them in the pan, finishing the sauce by brushing over the glaze. Plating: arrange a line of mash on the bottom of a flat plate and, next to them, two glazed ribs.


Chef from Cadiz rooted in Marbella. He studied at the Escuela de Hostelería de Marbella. He completes his training at Hotel Kempiski and shares his experience in places like Shanghai, Uruguay or Palma de Mallorca.


1 Sol Repsol. Ta-Kumi, a word that sums up the spirit and essence: "artisan" and "master". A space where the product and the technique are the signs of identity.