The motto in the house is "will it sous vide?" The answer is almost always "yes."
We typically avoid supermarket meat whenever possible. Especially when it comes to steaks and other large or whole meats or—as I like to refer to them—grillin meats (you know, fish, pork ribs, etc.) Our beef actually comes from the Kingston area, from Silver Creek Angus. These short ribs were wonderful the first time we made them, this second time around they were painfully good.
- 2 Lbs Beef Short Ribs
- 2 Garlic Cloves (crushed)
- Salt (a tablespoon or so)
- Pepper (a tablespoon or so)
- 2 Tbs unsalted butter
- Rosemary sprig for the sauce
- Combine the ribs, garlic, salt, pepper, and one tablespoon of butter in a vacuum seal bag and seal it. Place this bag in a ziplock bag for cooking. I like to double bag things that are going to be in the water for a while, just an extra measure to make sure you don't end up mixing juices and water and destroying your sous vide.
- Preheat the sous vide to 144.5 degrees and clip the bag to the side of your container. In a perfect world, you would have a wonderfully insulated cooking vessel to fill with water. We don't have that, so it's a stockpot on a trivet. What are you going to do?
- Set a reminder on your calendar to come back in 72 hours. Come back hungry too. A quick note about this process though, if you're like us and have a "not-so-sealed" cooking vessel for your water, you will want to check it twice a day to make sure your meat is still submerged.
- Once the time is up, you can carefully get the ribs out of your double layer of bags. Technically at this point, they are done and delicious. I don't think they look as pretty as they could though, so I like to get a cast-iron pan screaming hot with the other tablespoon of butter and sear the meaty side of the ribs for 2-3 minutes. You don't want to cook it much more; you want to get some good browning on that beef.
- From here, take the beef out and let it rest on a cutting board while you cook down the pan sauce. Pour in the juice from the sous vide bag, and then you can add whatever you like. I keep it simple with red wine if you have it or even just a splash of lemon juice. If you add liquids, your main focus should be to throw some acid in to brighten up the VERY DARK BEEFY flavor. I also toss in a little rosemary too. Cook this down until it reduces by about half.
How you serve the ribs is entirely up to you. If you want to keep the visual appeal of your hard work, then plate them up whole, and "on the bone." Garnish with a sprig of fresh rosemary and people will think you are a professional chef. Or, take the bones out—they essentially fall out—and cut up into pieces. Enjoy.