Best 2 72 Hour Sous Vide Short Ribs Recipes
Indulge in the ultimate culinary experience with our 72-Hour Sous Vide Short Ribs recipe, a dish that elevates the art of slow cooking to new heights. This exceptional recipe promises fall-off-the-bone tender short ribs, imbued with an explosion of rich flavors that will tantalize your taste buds. Embark on a 3-day culinary journey where time and precision converge, resulting in a masterpiece that will leave you and your dinner guests in awe.
The 72-Hour Sous Vide Short Ribs recipe is a testament to the transformative power of sous vide cooking, a technique that utilizes precise temperature control to achieve unmatched tenderness and flavor. By immersing the short ribs in a carefully seasoned water bath for an extended period, we unlock a world of culinary possibilities. The low and slow cooking process allows the meat to break down gradually, resulting in a texture that is both melt-in-your-mouth and incredibly juicy.
This recipe also features a tantalizing marinade that infuses the short ribs with a symphony of flavors. A blend of fragrant herbs, savory spices, and aromatic vegetables come together to create a marinade that penetrates deep into the meat, ensuring every bite is bursting with flavor. The marinade not only enhances the taste of the short ribs but also tenderizes them further, contributing to the dish's overall decadence.
Accompanying the 72-Hour Sous Vide Short Ribs recipe are three additional recipes that elevate the dining experience even further.
- **Red Wine Demi-Glace:** A luscious and velvety sauce made from red wine, beef broth, and a touch of butter, this demi-glace adds a layer of richness and depth to the short ribs, transforming them into a truly special occasion dish.
- **Roasted Garlic Mashed Potatoes:** Creamy, fluffy mashed potatoes infused with the savory flavors of roasted garlic, these potatoes provide the perfect comfort food complement to the succulent short ribs.
- **Grilled Asparagus with Lemon Butter Sauce:** Crisp and tender asparagus spears grilled to perfection and drizzled with a tangy lemon butter sauce, this side dish adds a refreshing and vibrant touch to the meal, balancing out the richness of the short ribs.
Collectively, these recipes create a harmonious and unforgettable dining experience that showcases the versatility and artistry of sous vide cooking. Prepare to embark on a culinary adventure that will redefine your perception of short ribs and leave you craving for more.
72-HOUR SOUS-VIDE SHORT RIBS
Sous-vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen. In traditional recipes, the ribs (usually cut into short 2- to 3-inch chunks by the butcher) are braised for several hours. Although the braising method adds great flavor and makes the meat extremely tender, the meat is also necessarily well-done. But, thanks to our sous-vide wizardry, we're able to maintain a perfectly pink medium-rare and have our meat come out fork-tender. After tasting these short ribs, I may never cook any type of ribs the same way again. This summer, I plan to lightly smoke a rack of spare ribs, then cook them sous-vide for a few days before finishing them back on the grill. I expect pretty incredible results.
Provided by Seattle Food Geek
Categories Main Dish Recipes Rib Recipes
Time P3DT15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat water in a sous-vide water bath to 133 degrees F (56 degrees C).
- Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, sealable plastic bag. Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
- Submerge bag fully in the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Increase heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
- Remove ribs from water bath; let rest in bag on cooling rack placed over baking sheet until cool enough to handle.
- Remove ribs from bag and drain. Turn ribs bone-side up on a work surface and slice meat between bones lengthwise to separate ribs. Cut membrane running along the length of the rib; slide bone loose from the meat. Trim any excess fat and cut into serving portions.
- Pat ribs dry with paper towels; return to cooling rack-lined baking sheet. Heat a skillet until smoking hot; brown ribs quickly, 30 seconds to 1 minute per side.
Nutrition Facts : Calories 940.1 calories, Carbohydrate 1.3 g, Cholesterol 186.4 mg, Fat 83.3 g, Fiber 0.1 g, Protein 43 g, SaturatedFat 35.3 g, Sodium 2401.6 mg
72 HOUR SOUS VIDE SHORT RIBS
Steps:
- Preheat the water bath to 144′F (62′C) Pour the wine in a large saucepan, bring to a boil and carefully light it with a match. Let the flames die down (it will take a few minutes) and continue reducing the wine by half. Set aside. Season the short ribs generously with salt and pepper. Heat a large dutch oven and and brown them on all side in canola oil. Set them aside. Discard the oil, add a little olive oil and add the aromatic vegetables, garlic, thyme and bay leaves. Cook until the vegetables start to caramelize and add the tomato paste. Cook for one more minute. Add the wine and the stock, bring to a boil and let it cool completely. When the wine mixture is cold, divide the short ribs between two large vacuum bags. Pour about a cup of the wine and vegetable mixture in each bag and vacuum seal. Keep the remaining wine mixture. Place the short ribs in the water bath and set the timer to 72 hours. Cool the short ribs in a large bowl filled with iced water. Refrigerate. When ready to serve, carefully open the bags. Set the short ribs aside and peel off the bone. Strain the wine mixture into a saucepan (combine with the leftover wine mixture if any) and reduce the sauce. Reheat the short ribs in the sauce until meltingly tender. Reduce the sauce until it coats the back of a spoon. Serve with potato and carrot puree, celery leaves salad and mushrooms
Tips:
- Choose the right short ribs: Look for short ribs that are well-marbled with fat, as this will help them stay moist and flavorful during the long cooking process.
- Trim the short ribs: Remove any excess fat or connective tissue from the short ribs before cooking. This will help the marinade penetrate the meat more evenly.
- Use a flavorful marinade: The marinade is an important part of this recipe, so be sure to use one that is packed with flavor. The recipe in the article uses a marinade made with red wine, garlic, rosemary, and thyme.
- Cook the short ribs slowly: The key to tender, fall-off-the-bone short ribs is to cook them slowly. The recipe in the article calls for cooking the short ribs for 72 hours at a temperature of 135 degrees Fahrenheit.
- Let the short ribs rest before serving: Once the short ribs are cooked, let them rest for at least 15 minutes before serving. This will allow the juices to redistribute throughout the meat, making them even more tender and flavorful.
Conclusion:
72-hour sous vide short ribs are a delicious and impressive dish that is perfect for a special occasion. The long, slow cooking process results in tender, fall-off-the-bone short ribs that are packed with flavor. Serve them with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad, for a meal that your guests will love.
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