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{{#seo:
|title=Sous vide barbecue short ribs recipe
|titlemode=replace
|keywords=#shortribs #marinade #sousvidebarbecueshortribs #slowcooking #chocolate #sousvidecooking #fat #peas #pasta #port #dried
|hashtagrev=032020
|description=Yet another experiment at sous vide cooking using my homemade sous vide conversion kit. Short ribs are probably much better suited to slow cooking
}}

Yet another experiment at [[Sous vide cooking|sous vide cooking]] using my homemade sous vide conversion kit. [[Short ribs]] are probably much better suited to [[Slow cooking|slow cooking]] (''[[Beef short ribs (slow cooker recipe)]]'') than sous vide cooking as they need prolonged cooking to break down the [[Fats|fats]] and collagen to make them palatable. 10 hours in the [[Slow cooker|slow cooker]] is just about right from the experiments I've done. Anyway, to my thinking, the benefits of sous vide cooking in a sealed pouch would be in concentrating the [[Marinade|marinade]] flavours.
[[Image:Vacuum large bag vertical.jpg|300px|thumb|right|An oversized bag hung vertically lessens the chance of liquid being sucked into the sealer]]

In the end the results were very good, but no better than [[Slow cooking|slow cooking]] the [[Short ribs|short ribs]].

I cooked the [[Short ribs|short ribs]] in the [[Marinade|marinade]] for 24 hours at 75°C(''167°F'')
{{recipesummary
|TotalCalories = 3950
|PortionCalories = 1975
|DatePublished=9th February 2015
|Author=Chef
|ImageComment =
|Servings = Serves 2
|Difficulty = 2
|TotalTime = 1 day, 15 minutes
|PrepTime = 15 minutes
|CookTime = 1 day
|Image = [[Image:Sous vide barbecue short ribs recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Hard to find short-ribs''

4.5/5 

But worth searching for.

 [[User:TheJudge|The Judge]] 
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</table>
{{RecipeIngredients
| 800g rack of halved beef [[Short ribs|short ribs]] containing 2 [[Ribs|ribs]]
}}
'''[[Marinade|marinade]]'''
{{RecipeIngredientsNB
| 1 teaspoon [[Chilli powder|chilli powder]]
| 1 teaspoon [[Sea Salt|sea salt]]
| 1 teaspoon [[Ground black pepper|ground black pepper]]
| 2 tablespoons [[Tomato puree|tomato puree]]
| 1 teaspoon [[Dried|dried]] [[Parsley|parsley]]
| 1 tablespoon Heinz [[Tomato sauce|tomato sauce]]
| 1 teaspoon [[Mustard powder|mustard powder]]
| 1 square of Bournville [[Chocolate|chocolate]]
| 2 tablespoons of [[Muscovado sugar|muscovado sugar]]
| 50 ml ruby [[Port|port]]
}}

===Method===
{{RecipeMethod

| Mix the [[Marinade|marinade]] ingredients together (I microwaved them for a minute just to melt the [[Chocolate|chocolate]] and enable it to mix well)
| Place the [[Marinade|marinade]] and the [[Short ribs|short ribs]] in an oversized vacuum pouch. This helps prevent the marinade being sucked into the sealer.
| Cook sous vide at 75° (''167°F'') C for 24 hours.
}}
===Serving suggestions===
This went well served with [[Peas|peas]], [[carrots]], some extravagant looking [[Pasta|pasta]] and some of the [[Sauce|sauce]] poured over.
===Chef's notes===
As [[Short ribs|short ribs]] release an awful amount of [[Fat|fat]], it might be an idea, if you have the time, to allow them to cool, skim the solidified fat and reheat to serve.
{{SousVideSeeAlso}}

{{RecipeLine}}
[[Category:Recipes]]
[[Category:North American recipes]]
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]
[[Category:Cooking with wine]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]

<code 'hashtagrev:12032020'>[[Special:Search/shortribs|#shortribs]] [[Special:Search/marinade|#marinade]] [[Special:Search/sousvidebarbecueshortribs|#sousvidebarbecueshortribs]] [[Special:Search/slowcooking|#slowcooking]] [[Special:Search/chocolate|#chocolate]] [[Special:Search/sousvidecooking|#sousvidecooking]] [[Special:Search/fat|#fat]] [[Special:Search/peas|#peas]] [[Special:Search/pasta|#pasta]] [[Special:Search/port|#port]] [[Special:Search/dried|#dried]]
</code>

Sous vide barbecue short ribs - Revision history

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