72-Hour, Slow Cooked Beef Short Ribs

by 2gourmaniacs on April 7, 2015

short ribs

 

 

 

 

 

 

 

 

 

 

The texture and taste of these short ribs rival medium rare ribeye. The secret is to sous-vide the short ribs at 139 degrees Fahrenheit for 72 hours. I got the concept from ChefSteps, but I marinated the short ribs for 12 hours prior to putting them in a sous-vide water oven. After the 72 hours and just before serving, either pan sear or quickly grill them over high heat to finish them.

Ingredients:

6 or more beef short ribs (have the butcher leave the ribs uncut if possible)

For the marinade:

1 cup of red wine (more if you’re preparing more than 6 ribs)
1/2 cup soy sauce
3 Tbsp coarse ground mustard
1 Tbsp Worcestershire sauce
4 large cloves garlic, peeled and smashed
1/4 cup olive oil
large sprig each of thyme and tarragon
2-3 bay leaves

For the Sous Vide short ribs:

3 Tbsp olive oil
1 large sprig each of thyme and tarragon
salt and pepper

Method:

Place all the marinade ingredients in a bowl, and whisk well. Put all the beef ribs in a gallon resealable plastic bag, then pour in the marinade. Squeeze the air out and seal the bag, and refrigerate for 12 hours. Flip the bag over occasionally to make sure all the ribs marinate evenly.

Warm up the water in the sous-vide oven to 139 degree Fahrenheit. Remove the ribs from the marinade, and wipe off any excess liquid. Salt and pepper to taste. Then put the ribs in a vacuum bag, add the 3 Tbsp olive oil and herbs, and vacuum seal the bag – or bags, depending on quantity of ribs. Place the bag(s) in the sous vide oven for 72 hours. If using a SousVide Supreme, make sure the water is circulating around all the ribs, or you might want to periodically rearrange the bag(s) in the water oven.

After 72 hours remove the bagged ribs from the sous vide oven. Let them cool and refrigerate if you’re not going to serve them within several hours, or proceed to finishing them. Whether to de-bone the ribs or not is a personal choice. I usually de-bone mine. Either way, finish the ribs in a hot cast iron pan with a couple of tablespoons of oil, or quickly sear them on a hot grill. When they’re ready, plate immediately. I served mine over slices of sauteed giant Shitake mushrooms. Trust me, they’re the best beef short ribs you’ve ever tasted.

RMA 

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Kimchi Mussels with Pork Belly

by 2gourmaniacs on February 7, 2015

kimchi_mussels

BRRRRR…… It’s Siberian cold here; it has been that way for the past couple weeks ever since we got 2+ feet of snow. What better mid winter warm-me-up dinner than mussels steamed in kimchi and topped with braised pork belly?

Serves 4 as an entre:

Ingredients:

5 lbs mussels
2 cups Kimchi (preferably home made)
3
-4 T flour
1/4 cup white wine
braised pork belly

 Method:

The day before serving the mussels, place them in a large bowl filled with water that has 3-4 T of flour mixed in. This not only purges the mussels but feeds them. After 24 hours, drain and rinse them well.

Put 1  1/2  cups of Kimchi in a large stock pot with the white wine, and bring to a boil. Then add the mussels, cover and cook until the mussels shells open up (less than five minutes). In the meantime, slice the braised, deboned pork belly into narrow strips or slices. Warm them up in a saute pan with a T of olive oil for a couple of minutes, or micro wave them for 45 seconds.

When the mussel shells have opened, drain them in a colander with a bowl underneath to catch the broth. Divide the mussels among the bowls, ladle the reserved kimchi broth into each bowl, and top with the warmed pork belly slices. Slice the remaining 1/2 cup (or more) of kimchi into strips and garnish each bowl. Serve immediately with big pieces of fresh rustic bread.

RMA

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