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Sous vide barbecue short ribs: Difference between revisions
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|title=Sous vide barbecue short ribs | |title=Sous vide barbecue short ribs recipe | ||
|titlemode=replace | |titlemode=replace | ||
|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 | |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 | |||
}} | }} | ||
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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 | {{recipesummary | ||
|TotalCalories = 3950 | |||
|PortionCalories = 1975 | |||
|DatePublished=9th February 2015 | |||
|Author=Chef | |||
|ImageComment = | |ImageComment = | ||
|Servings = Serves 2 | |Servings = Serves 2 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 day | |CookTime = 1 day | ||
|Image = [[Image:Sous vide barbecue short ribs recipe.jpg| | |Image = [[Image:Sous vide barbecue short ribs recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
< | <table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | ||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Hard to find short-ribs</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">But worth searching for.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 800g rack of halved beef [[Short ribs|short ribs]] containing 2 [[Ribs|ribs]] | |||
| | |||
}} | }} | ||
'''[[Marinade|marinade]]''' | '''[[Marinade|marinade]]''' | ||
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| 1 teaspoon [[Mustard powder|mustard powder]] | | 1 teaspoon [[Mustard powder|mustard powder]] | ||
| 1 square of Bournville [[Chocolate|chocolate]] | | 1 square of Bournville [[Chocolate|chocolate]] | ||
| 2 | | 2 tablespoons of [[Muscovado sugar|muscovado sugar]] | ||
| 50 ml ruby [[Port|port]] | | 50 ml ruby [[Port|port]] | ||
}} | }} | ||
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| Mix the [[Marinade|marinade]] ingredients together (I microwaved them for a minute just to melt the [[Chocolate|chocolate]] and enable it to mix well) | | 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. | | 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° C for 24 hours. | | Cook sous vide at 75° (''167°F'') C for 24 hours. | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
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===Chef's notes=== | ===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. | 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:Recipes]] | ||
[[Category:North American recipes]] | [[Category:North American recipes]] | ||
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[[Category:Sous vide recipes]] | [[Category:Sous vide recipes]] | ||
[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
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