48 Hour Sous Vide Short Ribs Recipes

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48 HOUR SOUS VIDE SHORT RIBS



48 HOUR SOUS VIDE SHORT RIBS image

Categories     Beef

Yield 4

Number Of Ingredients 7

4 Beef Short Ribs, on the bone, 6-8 inches
2 Tablespoon Rendered Beef Fat per portion (Olive Oil may be substituted)
2Cups Beef stock
4 Sprigs of Thyme
Roughly Chopped Black Peppercorn
Kosher Salt and Coarse Ground Black Pepper to taste.
Olive oil or butter for searing.

Steps:

  • Step One: Set the Sous Vide the 135°F Step Two: Season beef short rib portions with kosher salt and coarse ground black pepper. Step Three: In a hot pan, grill or plancha, sear off beef short ribs until Maillard reaction has taken place. The optimal result is to have even browning on all sides. Basting the ribs in foaming butter will result in desirable coloring and optimal flavor. Step Four: In a medium or large vacuum bag, place seasoned, trimmed portion of beef short rib and evenly distribute beef fat (or olive oil), thyme sprigs, black pepper and cooking liquid amongst portions. Step Five: Vacuum seal portions to 90-95%. Step Six: Once target temperature of 57.2°C/135°F is reached, place sealed short ribs in circulating water bath. Allow for at least 50% food to water, 1:1 ratio to ensure optimal circulation. Step Seven: Cook for 48 hours for medium rare beef. Longer cook times are necessary with tougher cuts of beef to allow time for muscle fibers to fully break down. Step Eight: Remove the beef short ribs from vacuum bag. To obtain more browning or crust, beef short ribs may be seared in a hot pan or be placed in a 230°C/450°F oven for 5-10 minutes, or until desired finish is resulted. Step Nine: Beef will require very little resting time. After 60 seconds of rest, beef may be sliced and plated.

72-HOUR SOUS-VIDE SHORT RIBS



72-Hour Sous-Vide Short Ribs image

Sous-vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen. In traditional recipes, the ribs (usually cut into short 2- to 3-inch chunks by the butcher) are braised for several hours. Although the braising method adds great flavor and makes the meat extremely tender, the meat is also necessarily well-done. But, thanks to our sous-vide wizardry, we're able to maintain a perfectly pink medium-rare and have our meat come out fork-tender. After tasting these short ribs, I may never cook any type of ribs the same way again. This summer, I plan to lightly smoke a rack of spare ribs, then cook them sous-vide for a few days before finishing them back on the grill. I expect pretty incredible results.

Provided by Seattle Food Geek

Categories     Main Dish Recipes     Rib Recipes

Time P3DT15m

Yield 6

Number Of Ingredients 3

6 pounds beef short ribs
8 cloves garlic, crushed
2 tablespoons smoked salt

Steps:

  • Heat water in a sous-vide water bath to 133 degrees F (56 degrees C).
  • Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, sealable plastic bag. Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
  • Submerge bag fully in the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Increase heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
  • Remove ribs from water bath; let rest in bag on cooling rack placed over baking sheet until cool enough to handle.
  • Remove ribs from bag and drain. Turn ribs bone-side up on a work surface and slice meat between bones lengthwise to separate ribs. Cut membrane running along the length of the rib; slide bone loose from the meat. Trim any excess fat and cut into serving portions.
  • Pat ribs dry with paper towels; return to cooling rack-lined baking sheet. Heat a skillet until smoking hot; brown ribs quickly, 30 seconds to 1 minute per side.

Nutrition Facts : Calories 940.1 calories, Carbohydrate 1.3 g, Cholesterol 186.4 mg, Fat 83.3 g, Fiber 0.1 g, Protein 43 g, SaturatedFat 35.3 g, Sodium 2401.6 mg

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