What To Know
- Place the short ribs in a vacuum-sealable bag and use a vacuum sealer to remove the air.
- Once the short ribs are done cooking in the sous vide, they can be seared to add a delicious crust.
- The cooking time for sous vide short ribs varies between 24-36 hours, depending on the thickness of the ribs and the desired level of doneness.
If you’re craving tender, juicy short ribs that fall off the bone, sous vide is the culinary technique you need. Sous vide, French for “under vacuum,” involves cooking food in a precisely controlled water bath, resulting in an unparalleled level of precision and flavor. In this comprehensive guide, we’ll walk you through the steps of how to sous vide short ribs like a pro.
Selecting the Perfect Short Ribs
The key to great short ribs is choosing high-quality meat. Look for short ribs that are well-marbled with fat, as this will contribute to their richness and flavor. Bone-in short ribs are preferred, as the bone adds depth to the broth.
Seasoning and Marinating
Before cooking, season the short ribs generously with salt and black pepper. You can also add your favorite herbs and spices, such as garlic powder, onion powder, thyme, or rosemary. If desired, marinate the short ribs in your chosen seasonings for several hours or overnight to enhance the flavor.
Vacuum Sealing
Once the short ribs are seasoned, it’s time to vacuum seal them. This will prevent them from absorbing excess water during the sous vide process. Place the short ribs in a vacuum-sealable bag and use a vacuum sealer to remove the air.
Setting the Temperature and Time
The optimal temperature for sous vide short ribs is between 131°F (55°C) and 145°F (63°C). The cooking time will vary depending on the desired level of doneness:
- Medium-rare: 131°F (55°C) for 24-36 hours
- Medium: 135°F (57°C) for 24-36 hours
- Medium-well: 140°F (60°C) for 24-36 hours
- Well-done: 145°F (63°C) for 24-36 hours
Cooking the Short Ribs
Place the vacuum-sealed short ribs in a sous vide water bath set to the desired temperature. Monitor the temperature closely using a digital thermometer. Cook the short ribs for the specified amount of time, ensuring they maintain a constant temperature throughout the process.
Searing and Finishing
Once the short ribs are done cooking in the sous vide, they can be seared to add a delicious crust. Heat a large skillet over high heat and add a drizzle of oil. Remove the short ribs from the bag and pat them dry with paper towels. Sear the short ribs for 2-3 minutes per side, or until they are browned. Serve immediately with your favorite sides.
Choosing Accompaniments
Sous vide short ribs can be paired with a variety of accompaniments. Here are a few suggestions:
- Mashed potatoes: Creamy mashed potatoes are a classic accompaniment to short ribs.
- Roasted vegetables: Roasted carrots, parsnips, or Brussels sprouts add a flavorful and nutritious side dish.
- Grilled corn on the cob: Grilled corn adds a sweet and smoky element to the meal.
- Red wine reduction sauce: A rich and flavorful red wine reduction sauce can enhance the taste of the short ribs.
Tips for Success
- Use a high-quality sous vide machine: A reliable sous vide machine will ensure precise temperature control, which is crucial for optimal results.
- Don’t overcook the short ribs: Sous vide cooking can be forgiving, but overcooking can result in dry and tough meat.
- Season generously: Don’t be afraid to season the short ribs liberally with salt and pepper. The seasonings will penetrate the meat during the long cooking process.
- Rest the short ribs: After searing, allow the short ribs to rest for 10-15 minutes before serving. This will help the juices redistribute throughout the meat.
Frequently Asked Questions
1. What is the best temperature for sous vide short ribs?
The optimal temperature for sous vide short ribs depends on the desired level of doneness. For medium-rare, cook at 131°F (55°C), for medium at 135°F (57°C), for medium-well at 140°F (60°C), and for well-done at 145°F (63°C).
2. How long should I cook short ribs in a sous vide?
The cooking time for sous vide short ribs varies between 24-36 hours, depending on the thickness of the ribs and the desired level of doneness.
3. Can I marinate short ribs before sous vide cooking?
Yes, marinating the short ribs in your favorite seasonings for several hours or overnight will enhance their flavor.
4. Should I sear short ribs after sous vide cooking?
Searing the short ribs after sous vide cooking is recommended to add a delicious crust and enhance the flavor.
5. What are some good accompaniments for sous vide short ribs?
Mashed potatoes, roasted vegetables, grilled corn on the cob, and red wine reduction sauce are all excellent accompaniments for sous vide short ribs.
