Cooking methods are not only limited to frying, boiling, and steaming. You can also upgrade your skills to a whole new level by cooking in a sous vide way. Although this new method sounds sophisticated, it is actually not as difficult as you thought it was. In fact, sous vide is as easy as sealing and temperature-controlling your food.
From vegetable to meat, sous vide is applicable to any main ingredient that you desire. And because you love eating ribs as much as cooking them (Admit it!), this article will focus more on how to cook lovely ribs in a unique way! (For veggie lovers out there, you can try sous vide vegetable cooking as well).
Here are some of the things you need to know about sous vide short ribs cooking.
What Is A Sous Vide?
Sous vide, is a French term that means under vacuum. It is a cooking method that basically involves the sealing of food in airtight plastic bags and then exposing them to an environment with a controlled temperature.
The exposure generally lasts longer than the cooking hours, because it usually lasts for about 6-48 hours, depending on the cuisine.
The temperature, which is accurately controlled, is set lower than normal, typically about 55 to 60°C for meat such as pork and beef. The goal is to cook them evenly and precisely, without overcooking the outside, while maintaining the juiciness inside.
What makes the sous vide method distinct is the following essential features that contribute to the accuracy of the cooked meat.
The cooking temperature is based on the food to be cooked. As for pork short ribs, the temperature required and the cooking time is higher or more complex than fish due to their differences in thickness and composition.
Unlike normal cooking times, in which the heating process is stopped once the center of the food reaches the target temperature, sous vide cooking continues, even if the center heats up more than the target temperature.
If you think that it will cause overcooking, well surprisingly, it’s won't. The total time to reach the aimed temperature is based on the thickness and shape of the pork and the water’s temperature. Furthermore, the heat is only stopped when the short ribs are tender. However, the cooking time may extend up to 48 to 72 hours.
- Read more: Sous Vide Time and Temperature Guide
How Is It Done?
It’s as simple as one, two, and three. In no time at all your short pork ribs will be sous vide!
Flavor the short ribs with your favorite herbs and spice. It’s up to you which ones you choose to add.
Place the pork in an airtight cooking pouch and then seal with a vacuum sealer.
Just immerse the packages into a temperature-regulated water oven, and then leave.
Why Cook In A Sous Vide Way?
1. Outstanding Taste
As the natural flavors are well infused into the meat, the pork retains its outstanding juiciness and tenderness, with no dryness.
Perfection is what sous vide aims for. With accurate temperature control, your short pork ribs will be mouthwatering.
Seal and leave; these are the two basic steps of sous vide. If you are too busy to spend hours in the kitchen, then the sous vide technique is for you!
If you can name it, you can cook it. Sous vide applicable to is almost everything, from appetizers to desserts. Even liquors and syrups are on the list.
How To Cook Frozen Sous Vide Short Ribs
With sous vide cooking, you’ll be able to cook a fiesta of short ribs in no time! Hungry tummies will never have to wait because your meals will be ready quickly after the water bath cook process has finished.
By following the steps below, your frozen sous vide short ribs will be cooked deliciously!
- Cut the short ribs, according to your desired sizes.
- Incorporate it with your favorite herbs and spices.
- Seal by using a vacuum sealer.
You can also use the freezer:
- Season the vacuum sealed pork and cook them together at 56.5°C to 60°C.
- After cooking, chill the pouches in ice water for 30 minutes.
- Label with the date and then freeze.
- Reheat at a cooking temperature (56.5 - 70°C) for 45 minutes.
What Are The Different Recipes For Sous Vide Short Ribs?
2. Fried Spicy Sous Vide Short Ribs
2 slabs of short ribs.
For the Marinade:
- 3½ cups water.
- 3/4 cup soy sauce.
- 6 tbsp. apple juice.
- 1 tbsp. chili pepper.
- 5 tbsp. mirin.
- 2 tbsp. sesame oil.
- 2 pears, chopped.
- 1 onion, chopped.
- 2 tsps. ground pepper, fresh.
- Preheat the water oven or bath to 60°C.
- Combine all of the ingredients into a blender.
- Heat the combined product over a stove for 10 minutes.
- Seal in a freezer bag then seal in a vacuum sealer.
- Place them inside the oven or bath and cook for 48 hours.
- Remove the pouch from water bath.
- Take out the ribs and let them dry.
- Strain the liquid that remained from the pouch into a pot. Boil for 10 minutes.
- Remove the bones and fats from the ribs. Slice them into small pieces.
- Heat the oil over a pan.
- Fry until golden brown.
- Serve with sauce and assorted vegetables.
3. Sous Vide Roast Beef
Who could forgot roast beef? Although compared with frying, roasting is quite tedious. It may even leave the beef overcooked! But, sous vide has come to save the day.
- Cooks: 131°F (55°C) for 12 to 48 hours.
For the Sous Vide Sirloin Roast:
(Note: You can use any part of the beef. I only used sirloin for specificity).
- 5 lb. sirloin beef roast.
- 1 tbsp. garlic powder.
- 1/2 tbsp. ancho chili powder.
- 1 tbsp. paprika powder.
- 3 rosemary sprigs.
- 3 thyme sprigs.
For the Crust:
- 10 garlic cloves.
- 6 rosemary sprigs.
- 6 thyme springs.
- 5 tbsp. sweet marjoram.
- 5 tbsps. olive oil.
- Preheat the water bath to 55°C.
- Add salt, pepper, paprika, garlic, thyme, rosemary, and chili to the pouch.
- Seal the roast in a Ziploc and then cook in a water bath for 12-48 hours.
- Once this is done, preheat the oven to 450°C.
- To make the paste for the crust, mix the marjoram, rosemary, thyme, garlic, and olive oil in a blender.
- Take the roast beef out of the pouch and let it dry.
- Place it on a roasting tray and spread the paste on the entire meat.
- Start roasting.
- Serve with turnips, mashed potatoes, or a side salad.
After a long tiring day, you deserve this unique and very accurate way of cooking short ribs. Hopefully, you’ll be able to successfully apply it in your kitchen.
If you have any suggestions or questions about the cooking of sous vide short ribs, you can make your comments here. We will be happy to answer them all!