Wednesday, August 2, 2017

How to Cook Beef Short Ribs? Try Sous Vide Boneless Short Ribs with Fresh Rosemary Recipe

 

fresh-organic-rosemary-herbs

Although most supermarket shoppers head right for the pork spareribs when they have a craving for ribs, beef short ribs are actually a great economical alternative. They require a lot more tenderizing, but you will save a lot of money and enjoy every bit as much flavor as you would with pork spare ribs.

Beef short ribs are the equivalent of spare ribs in pork, with beef short ribs usually larger and meatier than pork spare ribs.

Beef spare ribs or beef short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender.

Beef short ribs are usually braised for long periods, leading to a flaky texture. In this recipe, the beef short ribs are tenderized using sous vide cooking method and then finished more like a steak. Short ribs have rich, full-bodied beefy flavor and fall-off the-bone tenderness when slow cooked using sous vide cooking technique.

You should try sous vide beef short ribs, those who tried say it is the best tasting ever. The cooked meat is so rich in flavor that you only need 1 to 1- 1/2 short ribs per person.


Quick Tips for Buying Beef Short Ribs: What to look for when buying beef short ribs?

Let us learn something about beef short ribs before we get into the recipe!

a) Retail markets do not usually distinguish which type they are selling. Sharply increased demand among professional chefs and home chefs who cook short ribs low and slow often by sous-vide has brought the price up in some areas.

b) Beef spare ribs tend to be longer, wider, and sometimes more curved than their pork counterparts are.

c) Beef short ribs are cut from the twelve beef ribs (taken from the belly side of the cattle's rib cage above the sternum or breast bone) and may derive from the meatier but fattier and somewhat tougher chuck short ribs- the leaner back ribs (equivalent to pork baby back ribs).

d) "Boneless" short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone.

e) "Boneless country-style short ribs", however, are not true short ribs. It is cut from the chuck eye roll (serving as a less expensive alternative to rib steak).

f) Chuck short rib bones are usually halved to make 3- to 4-in [7.5- to 10-cm] pieces. There is more meat on one end of the rib than the other, about 1 in [2.5 cm] on one side and 2-1/2 in [6 cm] on the other.

g) The thickest short ribs are sometimes sold on their own and are called an English cut.


SOUS VIDE BONELESS SHORT RIBS RECIPE

sous-vide-boneless-short-ribs-fresh-rosemary-recipe

72 hours, 45 minutes
130°F (54°C)
4 servings

INGREDIENTS:

1 TB. kosher salt
1 tsp. granulated sugar
1 tsp. ground black pepper
1/2 tsp. fresh rosemary leaves, chopped
4 lb. (2kg) beef spare ribs (beef short ribs)

PREP AND SEAL: 20 minutes


COOKING DIRECTIONS:

1) Preheat your favorite sous vide machine to 130°F (54°C).

2) In a small bowl, combine kosher salt, sugar, black pepper, and rosemary. Set aside.

3) Trim away any large pieces of fat from beef spare ribs.

4) Using seasoning mixture, season spare ribs evenly on all sides.

5) Put seasoned spare ribs in two 1-gallon (3.75l) plastic bags and seal.


COOK: 72 hours

1) Once the sous vide water bath has reached the desired temperature, insert the plastic bag of spare ribs and allow to cook for 72 hours.

2) Remove the plastic bag from the water bath.


FINISH: 25 minutes

1) Remove spare ribs from the plastic bag and dry meat with paper towels.

2) Strain liquid from the plastic bag through a fine-mesh sieve into a large saucepan.

3) On the stovetop over high heat, cook liquid until it reduces to a glaze, about 10 minutes. Set aside.

4) Remove bone from spare ribs. Sear spare ribs with a reliable blowtorch, in a cast-iron skillet, or on a hot grill for about 1 minute per side.

5) Coat spare ribs in glaze and serve.


Most Shared Related Posts:

The 10 Commandments for Sous Vide Cooking

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How to Bone Beef Short Ribs and Prepare a Royal Short Rib

To make it easy for you, you can also have the friendly butcher remove the bone from the meat. If not just, follow the easy instructions below.

Here we trim a rack of three plate short ribs, which are square like in shape with heavy bones and dense, fatty, and collagen-rich flesh.

how-to-bone-beef-short-ribs-gif

1) Turn a section of plate short ribs over so its inner side is up. Use a small butcher’s hook to grab on to the thick white membrane covering the bones. (If not available, use your fingers to grab on to the edge of the membrane and pull.)

2) Once the heavy membrane has been removed, run your knife across the bones about 1 inch (2.5 cm) from either end, scoring through the remaining membrane to the bone.

3) Use the tip of your boning knife to make a lengthwise score through the membrane that covers each bone.

4) Use the butcher’s hook (or your fingers) to pull the membrane from the underlying bone. Repeat with the remaining two bones to make boneless short ribs.

5) Slice off the royal short rib.

6) Stick your knife just under the membrane, starting from just under the free end of the bone and slicing to the other end. Remove and discard the membrane.

7) Boneless short ribs with crosscut section on the left.

8) To make a royal short rib, pull up the bone from the narrower side at the larger end of the short ribs without pulling it out completely.

9) Push the meat down so it partially covers the bone on the inner curved side, and then wrap the end over the bone.

10) Tie the meat down to the bone by running the string over the meat and the bone to secure.

VIDEO: How to Debone And Roll a Rib of Beef



References:

Thomas N. England. 2016. Cooking Sous Vide: Richer Flavors - Bolder Colors - Better Nutrition; Discover the low-temperature. Alpha. ISBN-13: 978-1465453495

Aliza Green (Author), Steve Legato (Photographer). 2015. The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat. Crestline Books. ISBN-13: 978-0785832713

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