72-Hour Sous-Vide Short Ribs Recipe

Recipesfull introduces to you: Beef Recipes. (72-Hour Sous-Vide Short Ribs Recipe). Sous-vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen. In traditional recipes, the ribs (usually cut into short 2- to 3-inch chunks by the butcher) are braised for several hours. Although the braising method adds great flavor and makes the meat extremely tender, the meat is also necessarily well-done. But, thanks to our sous-vide wizardry, we're able to maintain a perfectly pink medium-rare and have our meat come out fork-tender. After tasting these short ribs, I may never cook any type of ribs the same way again. This summer, I plan to lightly smoke a rack of spare ribs, then cook them sous-vide for a few days before finishing them back on the grill. I expect pretty incredible results.

Brief

Prep 15 mins

Cook: 3days

Total: 3days

Servings: 6

Yield: 6 pounds

72-Hour Sous-Vide Short Ribs Recipe

Ingredients

6 pounds beef short ribs

8 cloves garlic

crushed

2 tablespoons smoked salt

Easy Korean Ground Beef Bowl

Dinner

Directions

Step 1

Heat water in a sous-vide water bath to 133 degrees F (56 degrees C).

Step 2

Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large sealable plastic bag. Seal on low pressure if using a vacuum sealer removing as much air as possible.

Step 3

Submerge bag fully in the water bath and cook rotating every 12 to 18 hours for 60 hours. Increase heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.

Step 4

Remove ribs from water bath; let rest in bag on cooling rack placed over baking sheet until cool enough to handle.

Step 5

Remove ribs from bag and drain. Turn ribs bone-side up on a work surface and slice meat between bones lengthwise to separate ribs. Cut membrane running along the length of the rib; slide bone loose from the meat. Trim any excess fat and cut into serving portions.

Step 6

Pat ribs dry with paper towels; return to cooling rack-lined baking sheet. Heat a skillet until smoking hot; brown ribs quickly 30 seconds to 1 minute per side.

Nutritional Information

72-Hour Sous-Vide Short Ribs Recipe

Servings Per Recipe:6

Calories: 940.1

% Daily Value *

Protein: 43g 86%

Carbohydrates: 1.3g

Dietary Fiber: 0.1g

Fat: 83.3g 128%

Saturated Fat: 35.3g 177%

Cholesterol: 186.4mg 62%

Vitamin A Iu: 0.4IU

Niacin Equivalents: 9.6mg 74%

Vitamin B6: 0.5mg 30%

Vitamin C: 1.2mg 2%

Folate: 10mcg 3%

Calcium: 33.1mg 3%

Iron: 4.7mg 26%

Magnesium: 31.1mg 11%

Potassium: 461.2mg 13%

Sodium: 2401.6mg 96%

Thiamin: 0.1mg 11%

Calories From Fat: 749.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.