Sous Vide Beef Short Ribs
Beef ribs.
A favorite winter treat in our house. Its everything about winter comfort food that is fantastic. Being that it is a southern summer and sweltering, this is a treat - a real change from salads.
The beef has a very tender and flaky texture and comes apart with a slight nudge. Perfect as a winter treat, or perfect as a pulled beef in burgers, tacos and wraps.
Ingredients
Spare Ribs
Smokey BBQ Marinade
Method
Preheat waterbath to 85 degC.
Combine the marinade with the ribs and seal. Refrigerate for 6 hours. Sous Vide for 24 hours.
Remove ribs from bag very very gently and reserve in a warm oven. Pour the marinade in a jug and skim most of the fat from the top. Tip into a saucepan and reduce as much as you like. Pour some over the top of the ribs and serve the remainder on the side.
Notes
With anything cooked in a vacuum pack, it is important to remember that what you put in is exactly what you get out, especially with seasonings and salt. Because this version has the marinade sealed in from the start, if I am using a commercially prepared marinade I always look for one that has a sugar to salt ratio of 2:1 or one that I know is not very salty.
If you are using a homemade marinade, reduce the salt by more than what you think you will need. You can always balance the seasoning to taste when serving. I remind myself that the ribs prepared this way without the marinade and no salt are fantastic.
A favorite winter treat in our house. Its everything about winter comfort food that is fantastic. Being that it is a southern summer and sweltering, this is a treat - a real change from salads.
The beef has a very tender and flaky texture and comes apart with a slight nudge. Perfect as a winter treat, or perfect as a pulled beef in burgers, tacos and wraps.
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| 24 hour sous vide angus beef ribs with smokey bbq sauce - and 9 hours of cooking still to go. |
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| 24 hours at 85 degC - sauce reduced |
Ingredients
Spare Ribs
Smokey BBQ Marinade
Method
Preheat waterbath to 85 degC.
Combine the marinade with the ribs and seal. Refrigerate for 6 hours. Sous Vide for 24 hours.
Remove ribs from bag very very gently and reserve in a warm oven. Pour the marinade in a jug and skim most of the fat from the top. Tip into a saucepan and reduce as much as you like. Pour some over the top of the ribs and serve the remainder on the side.
Notes
With anything cooked in a vacuum pack, it is important to remember that what you put in is exactly what you get out, especially with seasonings and salt. Because this version has the marinade sealed in from the start, if I am using a commercially prepared marinade I always look for one that has a sugar to salt ratio of 2:1 or one that I know is not very salty.
If you are using a homemade marinade, reduce the salt by more than what you think you will need. You can always balance the seasoning to taste when serving. I remind myself that the ribs prepared this way without the marinade and no salt are fantastic.
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