Short Ribs or Beef Ribs Sous Vide
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 min |
| Total Time | 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef rib (s) (cross rib)
- 2 teaspoons salt
- 2 teaspoons paprika powder
- 1 teaspoon garlic
- 1 teaspoon cayenne pepper
- 1 teaspoon pepper
Print Recipe
Pin Recipe Instructions
- If necessary, remove the top layer of fat from the ribs and place in a bowl. Depending on the size of the ribs, cut it into pieces so that everything can be vacuum-sealed.
- Mix a rub from the spices or use any finished rub depending on your taste.
- Spread this rub generously over the meat and press or massage in. Then put it in a suitable bag and seal it in (please note that the meat is in the water bath for a long time).
- Then put the seasoned ribs in the refrigerator for about 12 to 24 hours. Before cooking, put them out of the refrigerator in good time so that the meat is around room temperature.
- Set a sous vide cooker to 67 ° C and then let the ribs soak for 24 hours.
- After the 24 hours have elapsed, place the ribs in the hot oven (I prefer the grill function or convection plus grill). Leave the ribs in the oven for about 10 minutes until they turn a nice dark color. The bone should then be easy to pull out of the meat.
- Note: You don`t get a 1 kg piece of beef rib / cross rib in the supermarket on every corner. I usually get mine by pre-ordering from the butcher or a large market for catering supplies.
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