24 HOUR SOUS VIDE RIBS
These bbq ribs are rubbed with a smokey dry rub, cooked in a sous vide bath for 24 hours, slathered with BBQ sauce, and then grilled to perfection.
Provided by Lee Funke
Categories Dinner
Time P1DT20m
Number Of Ingredients 4
Steps:
- First, fill a large pot with water (something large enough to submerge your ribs). Preheat your sous vide water bath to 152ºF by attaching your sous vide to the side of the pot.
- Next, prepare pork dry rub by combining all of the spices together in a medium bowl and set aside.
- Then, remove rack of ribs from the package and place it onto a large baking sheet. Use a sharp knife to cut the rack in half. Then, flip the ribs over and remove the white membrane by peeling it back. Discard membrane.
- Generously season ribs with your dry rub. Use about 1/2 cup of dry rub at this point and save the rest for later. Use your hands to massage the rub into the front and back of the ribs.
- Transfer each half rack of ribs into 2 separate food saver bags and remove as much air as possible and seal. Submerge bags into the sous vide water bath and use 2 clips to attach them to the side of the pot. Cover pot with a piece of tin foil, leaving a hole for the sous vide to stick out. The reason we do this is to prevent evaporation overnight.
- Set timer for 24-hours. Make sure to check water level every so often to make sure that the water does not evaporate. If it does, just add more.
- Once the 24-hours is up, remove bags from water bath and then cut them open with a pair of scissors. Discard the juices and remove the ribs. Place ribs on top of paper towel and use an additional paper towel to blot any moisture out of them.
- Use around 1/4 cup more of dry rub to season the front and back of the ribs. Then, use a brush to apply a layer of your favorite BBQ sauce. You can use as much or as little BBQ sauce as you'd like.
- Preheat grill to 450ºF. Then, rub grill grates with olive oil or spray with nonstick cooking spray. Grill both sides of the ribs for 5-6 minutes or until you get a charred edge.
- Let ribs rest for 5-10 minutes before serving.
Nutrition Facts : ServingSize 1/4, Calories 360 calories, Sugar 14, Fat 17, Carbohydrate 31, Fiber 2, Protein 51
72-HOUR SOUS-VIDE SHORT RIBS
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
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
BEST 72 HOUR SOUS VIDE SHORT RIBS RECIPE
72 hour sous vide short ribs are a classic preparation method that people use to highlight the sous vide method. By cooking them at a lower temperature for a long period of time, you can have succulent, juicy short ribs that are still just medium rare. It's a type of dish that no other cooking method do accomplish.
Provided by Jason Logsdon
Categories Main Course
Time P2DT45m
Yield 4
Number Of Ingredients 3
Steps:
- Set your sous vide machine to 131°F (55.0°C) for medium rare or 141°F (60.5°C) for medium.
- Remove any gristle, fat, or connective tissue. Lightly salt the meat and sprinkle with the spices.
- Place the short ribs in a sous vide bag and seal it. You can use a silicon bag, Ziploc-brand freezer bag, or a heat safe vacuum bag or zip top bag.
- Add the bag to the preheated sous vide water bath. Let it cook until it is tenderized, 2 to 3 days.
- Once fully cooked, take the sous vide bag out of the water bath and remove the meat from the bag. Pat it dry with a paper towel or dish cloth.
- Heat a heavy pan with some oil in it over medium-high to high heat until it just starts to smoke. Add the meat and sear quickly, about one minute per side. You want the short ribs to just brown but not overcook any more.
- Plate the beef like you would a traditionally cooked version.
Nutrition Facts : Calories 635 Calories calories
48 HOUR SOUS VIDE SHORT RIBS
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.
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