Sous vide barbecue short ribs: Difference between revisions
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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. | 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]]. | 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'') | I cooked the [[Short ribs|short ribs]] in the [[Marinade|marinade]] for 24 hours at 75°C(''167°F'') | ||
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|TotalCalories = 3950 | |TotalCalories = 3950 | ||
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[[ | {{RecipeIngredients | ||
| 800g rack of halved beef [[Short ribs|short ribs]] containing 2 [[Ribs|ribs]] | |||
}} | |||
'''[[Marinade|marinade]]''' | |||
{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| 1 teaspoon [[Chilli powder|chilli powder]] | | 1 teaspoon [[Chilli powder|chilli powder]] | ||
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[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><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]] | ||
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Latest revision as of 18:11, 14 April 2024
Yet another experiment at sous vide cooking using my homemade sous vide conversion kit. Short ribs are probably much better suited to slow cooking (Beef short ribs (slow cooker recipe)) than sous vide cooking as they need prolonged cooking to break down the fats and collagen to make them palatable. 10 hours in the 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 flavours.
In the end the results were very good, but no better than slow cooking the short ribs.
I cooked the short ribs in the marinade for 24 hours at 75°C(167°F)
| Sous vide barbecue short ribs | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 1975 |
| Ready in: | 1 day, 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 day |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 9th February 2015 |
|
Best recipe reviewHard to find short-ribs 4.5/5 But worth searching for. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 800g rack of halved beef short ribs containing 2 ribs
- 1 teaspoon chilli powder
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons tomato puree
- 1 teaspoon dried parsley
- 1 tablespoon Heinz tomato sauce
- 1 teaspoon mustard powder
- 1 square of Bournville chocolate
- 2 tablespoons of muscovado sugar
- 50 ml ruby port
Method
- Mix the marinade ingredients together (I microwaved them for a minute just to melt the chocolate and enable it to mix well)
- Place the marinade and the 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, carrots, some extravagant looking pasta and some of the sauce poured over.
Chef's notes
As short ribs release an awful amount of fat, it might be an idea, if you have the time, to allow them to cool, skim the solidified fat and reheat to serve.
See also
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
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