Cooking methods are not only limited to frying, boiling, and steaming. You can also try to upgrade your skills to a whole new level by cooking in a sous vide way. Though this new method sounds sophisticated, it is actually not difficult as what you thought it is. In fact, sous vide is just as easy as sealing and temperature-controlling of foods.
From vegetable to meat, sous vide is definitely applicable to any main ingredient that you desire. And because we know that you love eating ribs as much as cooking them (Admit it!), this article would focus more on how to cook those lovely ribs in a unique way! (But for those 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.
Sous-vide, a French term which means under vacuum, is a cooking method that basically involves sealing of food in airtight plastic bags and exposing them to an environment with a controlled temperature.
Usually, the exposure lasts longer than the usual cooking hours, because it lasts longer 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 with no overcooking of the outside while maintaining the juiciness inside.
What makes the sous vide method distinct are 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.
In contrary to normal cooking time in which the heating process is stopped once the center of the food reached below 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 not. 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 once the short ribs are tender. However, cooking time may extend up to 48 to 72 hours.
As simple as one, two, and three, your short pork ribs would already be sous vide!
Flavor your short ribs with your favorite herbs and spice. It’s up to you what to add.
Place the pork in an airtight cooking pouch then seal with a vacuum sealer.
Just immerse the packages into a temperature-regulated water oven. Then, leave.
Dryness is not included in the sous vide vocabulary. Because the natural flavors are well infused into the meat, the pork retains its outstanding juiciness and tenderness.
Perfection is what sous vide aims. With accurate temperature control, your short pork ribs will definitely be mouthwatering.
Seal and leave - the two basic steps of sous vide. If you are too busy to spend hours in the kitchen, the sous vide technique is for you!
Name it, and cook it. Sous vide is almost applicable to everything from appetizer to desserts. Even liquors and syrups are part of the list.
With sous vide cooking, you’ll be able to cook a fiesta of short ribs in no time! Hungry tummies will never get bored of waiting because meals will be ready quickly after the water bath cook process.
By following the steps below, your frozen sous vide short ribs will be cooked deliciously!
You can also use the freezer:
Satisfy your taste buds with this jaw dropping sous vide recipe. The pork’s flesh are well blended with fine herbs and spices which made this recipe extraordinary than the normal pork ribs.
Spice up your meal with this perfectly cooked ribs. Immersed in sesame oil, chili, and soy sauce, you’ll experience the sous vide cooking on an extreme way with this special recipe.
2 slabs of short ribs.
For the Marinade:
Who would have forgotten roasted beef? Though compared with frying, roasting itself is quite tedious. It may even leave the beef overcooked! But, sous vide has come to save the day.
For the Sous Vide Sirloin Roast:
(Note: You can use any part of the beef. I only used sirloin for specificity).
For the Crust:
After a long tiring day, you deserve this unique and most accurate way on cooking short ribs. Hopefully, you’ll be able to apply them all in your kitchen.
In case you have any suggestions or questions with regard to the cooking of sous vide short ribs, you can comment it here. We are happy to answer them all!