I was shopping at the new Sprout’s by my office and out of curiosity, I decided to check out their meats (they’re more known for their incredibly hard to beat produce price). While I was there, I came across some beautiful looking short ribs that were just too beautiful to pass up. And what more interesting way to enjoy these short ribs then to do them sous vide??
As I’ve said before, one of the biggest advantages of sous vide is that it gives you the ability to cook things precisely to the temperature desired. When you consider a tougher cut of meat like short ribs that usually require an extended period of time braising to get it tender, sous vide can produce something that cannot be done by “traditional” methods of cooking – a piece of short ribs that is perfectly tender, yet only cooked to a medium doneness.
The B-E-AUTIFUL short ribs...
While I was fortunate enough to have quite a lot of braising liquid leftover (from Thomas Keller’s Boeuf Bourguignon) in the freezer, the thought of cooking the short ribs sous vide for 72 hours while sitting in the braising liquid seems like it would completely overpower the beef. So I decided to do the simple (lazy) thing – salt and pepper. 72 hours in 57C – This was going to be my biggest challenge, as this is the longest I’ll be keeping food in the water bath. (I’ll talk about safety and sous vide in a later post)
72 Hours Later...
Note the difference in appearance between straight out of the bag and seared – looks a lot more appetizing.
Straight out of the bag...
Seared
After consulting my friends in twitteronia, I listened to Carol’s advice and paired these short ribs with celery root puree. I reduced the braising liquid (that had 2 bottles of red wine in it at one point) and walla… Sous vide short ribs, red wine reduction, celery root puree…
Plated
Sous Vide Short Ribs, Red Wine Reduction, Celery Root Puree
I’ve never had short ribs like this before. The short ribs were sooo tender. The “medium” texture makes it very similar to a ribeye.
The wonders of kitchen technology...
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There are no words.
I can get good boneless beef short ribs in Dallas at Whole Foods. 48 hours at 138° and they are prefectly done. I don’t know if the extra 24 hours is really necessary.
I’ve done my for 72 hours at 59°C then shallow fried them in goose fat, Unbelievable! Check out the pictures on my blog.
These look amazing. I just got my sous vide cooker yesterday. Filet mignon was first, and I have short ribs in there now for a 48 hour stint. Hope mine come out as well as yours!