Basic Short Ribs

4K

Courtesy of Chef Jason Wilson (Crush, Seattle)
Serves 6

INGREDIENTS

For the beef short ribs

  • 6 (7-ounce/200 g) beef short ribs
  • 2 tablespoons (30 ml) kosher salt
  • 1 teaspoon (5 ml) ground black pepper
  • 1 recipe Parsley Salad (recipe follows) for garnish

For the parsley salad

  • 24 parsley leaves
  • 2 tablespoons (30 ml) freshly grated horseradish
  • 1 teaspoon (5 ml) white truffle oil
  • 1 teaspoon (5 ml) fresh lemon juice
  • 1 teaspoon (5 ml) kosher salt

 

INSTRUCTIONS

For the beef short ribs

  1. Fill and preheat the SousVide Supreme to 156F/69C.
  2. Trim the short ribs of silver skin and excess fat and cut them evenly into thick blocks.
  3. Season short ribs evenly with salt and pepper and put them into cooking pouches and freeze for 40 minutes, then vacuum seal the ribs.
  4. Submerge in the water oven and cook for 48 hours.
  5. If desired, brush with a little barbecue sauce or hoisin glaze and sear the ribs for a minute or two in a hot skillet to caramelize the surface.

For the parsley salad

  1. Mix all ingredients together in a small bowl as a garnish for the short ribs.
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Join the Conversation

  1. Can you tell us the reason for freezing the ribs for 40mins before sealing them in step 3

  2. SousVide Supreme Author says:

    Hi, Johnny~ We can’t say with certainty without contacting Chef Jason Wilson, whose recipe it is, but we’ll do that and get back to you. It could be about containing the juiciness — one technique is to freeze juicy things before a suction vac seal to keep the juices from being sucked up into the sealing chamber. We’ll ask and see what Chef Wilson says.

  3. SousVide Supreme Author says:

    Hi, Johnny~ We can’t say with certainty without checking with Chef Jason Wilson, whose recipe it is. We’ll try to do that and get back to you with his answer.

  4. I am sure silly question, Why Freeze the short ribs before vacuuming them???

  5. SousVide Supreme Author says:

    Honestly, we aren’t sure. This is Chef Jason Wilson’s recipe that he provided to us. We assume it is to prevent any juiciness from spoiling a strong seal for a long cook, or maybe it’s a technique, since he runs a high end restaurant, to ensure that their shape isn’t squished by vacuum sealing pressure, but we’re not entirely sure. We can say, for our part, that we’ve done 48 hour ribs without freezing them first and they do fine.

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