72 Hour Sous Vide Short Ribs Recipes

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

Ingredients

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

72 HOUR SOUS VIDE SHORT RIBS

72 HOUR SOUS VIDE SHORT RIBS image

Categories Beef

Yield 4

Number Of Ingredients 12

Ingredients

1 bottle dry red wine
Some canola oil
8 short ribs (4 inch cubes)
salt and black pepper
4 cloves of garlic, smashed and peeled
1 medium onion, peeled and roughly chopped
1 medium carrot, peeled and roughly chopped
2 stalks celery, roughly chopped
2 sprigs of thyme
2 bay leaves
1/4 cup tomato paste
2 cups veal demi glace or stock

Steps:

Preheat the water bath to 144′F (62′C) Pour the wine in a large saucepan, bring to a boil and carefully light it with a match. Let the flames die down (it will take a few minutes) and continue reducing the wine by half. Set aside. Season the short ribs generously with salt and pepper. Heat a large dutch oven and and brown them on all side in canola oil. Set them aside. Discard the oil, add a little olive oil and add the aromatic vegetables, garlic, thyme and bay leaves. Cook until the vegetables start to caramelize and add the tomato paste. Cook for one more minute. Add the wine and the stock, bring to a boil and let it cool completely. When the wine mixture is cold, divide the short ribs between two large vacuum bags. Pour about a cup of the wine and vegetable mixture in each bag and vacuum seal. Keep the remaining wine mixture. Place the short ribs in the water bath and set the timer to 72 hours. Cool the short ribs in a large bowl filled with iced water. Refrigerate. When ready to serve, carefully open the bags. Set the short ribs aside and peel off the bone. Strain the wine mixture into a saucepan (combine with the leftover wine mixture if any) and reduce the sauce. Reheat the short ribs in the sauce until meltingly tender. Reduce the sauce until it coats the back of a spoon. Serve with potato and carrot puree, celery leaves salad and mushrooms

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