While I was starting to read up on sous vide cooking, someone on a message board asked for people's best recipe for ribs. I did a quick search and found several people raving about short ribs cooked this way. Most short rib recipes involve low slow cooking for a long time, either braising or smoking, resulting in fall-off-the-bone tender meat that doesn't have a bit of pink in it. Sous vide gave me the opportunity to make medium-rare short ribs that are still fall-off-the-bone tender. A little bit of salt and pepper, a few vacuum bags, and I was off to the races. These cooked for 48 hours and still came out medium-rare at the end. It's still a little mind boggling to me, but I'm loving every minute of it.
- 2-3 pounds beef short ribs
- Kosher salt
- Freshly ground pepper
- Splash of Worcestershire sauce
- Heat sous vide cooker to 138F.
- Season all sides of the ribs with salt and pepper. Seal in vacuum bags and put in sous vide cooker.
- Cook for 48 hours.
- Just before removing ribs from sous vide cooker, heat 1 Tablespoon oil in cast iron skillet until nearly smoking.
- Remove ribs from cooker, remove from bags, and sear in cast iron skillet for 45 seconds per side.
- Remove ribs from skillet and pour off any excess oil. Pour juices from the bags into skillet and add a splash of Worcestershire sauce. Cook for about 60 seconds, stirring regularly.
- Pour pan sauce over ribs and enjoy!
I'll probably cook these around 134F next time. They were good, but a little more rare would have been even better. I'll also probably use less salt, and add it to the pan sauce later. The ribs were delicious but tasted a little like corned beef. This, of course, didn't stop us from demolishing them in just a couple of minutes.