Tag Archives: sous vide short ribs

Short Ribs and Mashers

Courtesy of Chef Paul Macry Serves 4 INGREDIENTS For the short ribs 4 short ribs, each 3 inches Salt and pepper to taste Oil for searing 1 tablespoon (15 ml) olive oil 1/2 onion, peeled and diced 1 stalk celery, trimmed and diced 1 carrot, peeled and diced 2 cloves garlic, peeled and minced 1 sprig thyme 2 tablespoons (30 ml) tomato paste 4 ounces (120 ml) red wine For the mashers 1 pound (454 g) creamer red potatoes Salt and pepper to taste 2 ounces (56 g) butter 2 ounces (60 ml) cream 1 tablespoon (15 lm) fresh chives, … Read More

Short Rib Tacos

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS ½ small green cabbage, shredded 2 carrots, peeled and julienned 4 green onions, thinly sliced 1 small handful, cilantro 3 tablespoons (45 ml) canola oil 2 to 4 pinches sea salt ¼ cup (40 g) sesame seeds, toasted (optional) 1 teaspoon (5 ml) ground cumin ½ teaspoon (2.5 ml) ground coriander ½ teaspoon (2.5 ml) ground smoked paprika 2 to 4 Madeline’s Sous Vide Short Ribs, meat flaked from bone and pulled apart 16 small-medium corn tortillas 1 cup (120 ml) sour cream 2 to 4 tablespoons (30 to … Read More

Madeline’s Sous Vide Short Ribs

…with leftovers for two more meals (for Madeline’s Short Rib Tacos and Short Rib Stew) Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 short ribs Sea salt Freshly ground black pepper 12 thyme sprigs 6 large garlic cloves, peeled and halved 1 cup (240 ml) dry red wine 1 recipe To Die For Potatoes a la Sous Vide or Boursin Mashed Potatoes for serving Optional Garnishes: arugula tossed with extra virgin olive oil and sea salt and sautéed mushrooms DIRECTIONS Fill and preheat the SousVide Supreme to 156F/69C. Season the short ribs with sea salt and freshly ground black pepper and put into cooking pouches in a … Read More

Short Rib Stew

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4-6 INGREDIENTS 2 tablespoons (30 ml) extra virgin olive oil 8 tablespoons (113.5 g) cold butter, divided 2 large onions, chopped 4 large cloves garlic, minced 1 quart (946 ml) beef stock 1-1/2 pounds (680 g) red or Yukon gold potatoes, cut into large chunks 3 large carrots, peeled and cut into large chunks 14.5 ounces (411 g) crushed stewed tomatoes 1 sprig fresh rosemary 6 sprigs fresh thyme 2 small bay leaves 1 cup (237 ml) cooking juice from Madeline’s Sous Vide Short Ribs 1 cup (237 ml) dry red … Read More

3-in-1 Sous Vide Short Ribs

Part 1: Weeknight Short Ribs We love short ribs!  They are versatile and can be eaten whole or flaked apart and folded into sauces, stuffed into crepes, tortillas, pasta or baked into puff pastry pot pies. Autumn is the time of year that I find myself braising most meals. Braising typically involves checking the simmering pot on the traditional stovetop or peeking into a hot oven and monitoring liquids…not any longer!  SousVide Supreme adds a fun new method of braising to the kitchen.  A method that frees up your time and allows you to walk away and forget about it … Read More

Short Ribs With Vidalia Onion Sauce

Courtesy of Larry Gaian of Embers & Flame  Judges Pick Winner 2013 Summer BBQ Challenge This recipe combines sous vide cooking with grill finishing! INGREDIENTS For the short ribs 1 rack of beef plate short ribs (4 bones) ¼ cup (60 ml) barbecue rub (I used Plowboy’s Bovine Bold) Salt and pepper to taste For the vidalia onions 2 Vidalia onions, peeled and sliced 2 tablespoons (30 ml) Terrapin Ridge Farms Jalapeno and Passion Fruit Jelly 4 tablespoons (57 g) butter For the vidalia onion butter sauce ⅓ cup sous vide Vidalia onions (recipe follows) 1 tablespoon (15 ml) Terrapin Ridge Farms … Read More

Michael Ruhlman’s BBQ Sous Vide Beef Short Ribs

Courtesy of Michael Ruhlman (www.ruhlman.com) INGREDIENTS 8 meaty beef short ribs (or however many you’re serving) Salt and pepper to taste Barbecue sauce of your choice   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Give the ribs a generous seasoning of salt and pepper Put them into a cooking pouch and vacuum seal them well . Submerge in the water oven and cook for 48 hours, give or take. If you are not going to finish them right away, submerge the pouch in an ice bath until thoroughly chilled, at least 20 minutes or more. To finish, remove … Read More

Chinn Chinn’s Asian Short Ribs

Courtesy of John Tsui (Chinn Chinn, Mattawan, MI) INGREDIENTS For the short ribs 5 pounds (2.3 kg) short ribs trimmed of excess fat 1 recipe dry rub (follows) 1 recipe wet rub (follows) 2 or 3 scallions, chopped for garnish For the dry rub 1/2 cup (120 g) salt 1 cup (192 g) sugar 2 tablespoons (30 ml) mild chili powder 1 tablespoon (15 ml) cayenne pepper 1 tablespoon (15 ml) ground cumin 1 tablespoon (15 ml) garlic powder 1 tablespoon (15 ml) onion powder 1 tablespoon (15 ml) ground black pepper 1 tablespoon (15 ml) ground ginger 1 tablespoon … Read More

Basic Short Ribs

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 Fill and preheat the SousVide Supreme to 156F/69C. Trim the short ribs of silver skin and excess … Read More

Porcini Encrusted Braised Short Ribs with Golden Beets and Pearl Onions

Recipe courtesy of Sharone Hakman Time: 48 Hours Temperature: 134F / 56C Serves: 8-10 INGREDIENTS 1 pound (0.45 kg) of trimmed boneless beef short ribs 2 packages (1 ounce/ 30 g each) dried porcini mushrooms 4 whole garlic cloves 1/8 cup (125 ml) decent cabernet sauvignon 1 package (about 3/4 ounce/ 22.5g) fresh thyme, leaves stripped and minced 4 tablespoons (60 g) cold butter, diced into cubes 2 -3 golden beets, well-scrubbed, trimmed, and thinly sliced Juice of 1 lemon 1 pound (0.45) red pearl onions peeled and cut in half 4 tablespoons (60 ml) extra virgin olive oil Fresh cracked pepper Kosher … Read More