You’ll need to start a couple of days in advance of serving.
Make the brine:
- Put the brine ingredients in a pot with 4 litres of water. Bring to a simmer, stirring until the salt and sugar dissolve, then leave to cool.
- Submerge the short ribs in the brine, cover and leave in the fridge for 24 hours while you get on with the dough.
Make the dough:
- Put the flour, sugar and salt in a stand mixer fitted with a dough hook. Warm the milk gently to 32-38°C and crumble the yeast into it. Stir to dissolve then set aside for 5-10 minutes to activate.
- Add the yeast mixture to the dry ingredients and switch on the mixer. Add the eggs then the butter and mix until fully combined. At the last moment add the truffle oil and grated fresh truffle.
- Remove the dough from the mixer, cover with cling film and leave to prove in the fridge for 24 hours.
Cook the short ribs:
- Next day, remove the short ribs from the brine and pat dry
- Mix together all the ingredients for the spice rub and smother the short ribs with it.
- Place in a smoker with hickory wood chips and cook for around 4 hours at 25°C. When done, wrap the smoked short rubs in cling film and steam for 12 hours at 80°C.
Complete the doughnut filling:
- Take the meat from the rib bones and fork through it to break it up into smaller pieces. You should have around 800g.
- Stir the meat into the barbecue sauce.
- In a saucepan, simmer the red wine jus until it reduces to about 6 tablespoons of sticky glaze. Alternatively, heat up a ready-made balsamic vinegar glaze. Add the short rib mixture and continue reducing, stirring often to prevent it catching or scorching.
- Whisk the cold diced butter into the sauce a piece at a time until the sauce emulsifies. Whisk in the chives. Tip the lot into a rectangular heatproof dish then place in the fridge until set.
Assemble the doughnuts:
- Cut the short rib mixture into 15g portions, and the dough into 30g portions.
- On a lightly floured work surface, roll out each piece of doughnut dough and wrap around a piece of meat mixture, pinching to enclose it. Leave to prove in a warm place for 1 hour or until the doughnuts have doubled in size.
- Two-thirds fill a deep-fryer with sunflower oil or other neutral-tasting oil suitable for deep-frying. Heat to 180°C then, working in small batches, fry the doughnuts until golden brown.
- Leave to drain on kitchen paper then place on your serving dish and sprinkle with freshly grated parmesan and truffle. Serve hot.