So I am hosting a dinner party this weekend and plan to make some sous vide short ribs, as the last time I made them I loved them. First time was an attempt at 4505's Vadouvan ribs recipe, but I made a poor choice of buying Vadouvan at Williams Sonoma (not really discerning too much difference betwen their product and my storebought curry powder) and not adding any salt.
This time I'm using some Vadouvan I found in bulk at Rainbow (not as good as the fermented stuff, but better than the WS jar) and am thinking of substituting a kaffir lime leaf for the orange peel. But I also want to try a second spice prep. I'm thinking along the lines of a simlpe but classic salt/pepper/garlic combo, but am open to suggestions. Any ideas??