Sous Vide Short Ribs


I cooked boneless short ribs in the sous vide water oven the other day…Well, more like the other two days. I set the temp at 140 degrees and spiced, and sealed the ribs and cooked them for 2 days! 48 hours!  When I took them out this is what they looked like.

I saved the juice from the bag. a little over 1 cup, no fat at all!

I used that to make my sauce. I reduced it, and added some red wine, some butter, and flour to thicken it, a dab of tomato paste and some roasted Spanish paprika.

This is what the ribs looked like after i took them out of the bag and saved the juice.

Nnnniiiiiccceee. I put the short ribs on a cast iron skillet to get a nice crust on the meat. I poached a couple of eggs and topped it all off with the sauce and some fresh sliced heirloom tomatoes, some fresh grated cheese…Beautiful!

Thoughts: The texture of the meat was firm, but very tender, and pink inside. Usually if I had slow cooked the ribs in an oven there would have been tons of fat, but here nothing. Also, when I reheated some the ribs in a my microwave they came out very tough and rubbery, but when I reheated the ribs in my oven they were fine. I think next time I will cook them longer, but I still enjoy cooking my short ribs the old fashioned way.

Comments

  1. DAG, that is a frickin’ man-meal: short ribs, eggs and a couple slices of tomato. As for me, I’ll be slow cooking some carnitas tonight. Finish them up in the oven tomorrow for dinner.

    Reply

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