Best Recipe for Sous Vide Beef Short Ribs
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- čas přidán 8. 09. 2024
- ***Chef Gavin set the temperature to 131 degrees.
Simple seasonings, fresh thyme and red wine add depth of flavor to these juicy, tender short ribs. Short ribs can be tricky to prepare, but when cooked in the French method of sous vide, the result is amazingly tender and flavorful.
Get the complete recipe and cooking instructions:
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Sous Vide Beef Short Ribs
1 1/2-2 pounds Certified Angus Beef ® boneless short ribs
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
2 teaspoons canola oil
1 small shallot, diced
4 sprigs fresh thyme
1 cup red wine blend, divided
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#shortribs #sousvide #CertifiedAngusBeef
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Great video, good points .. rewatched it never mentioned temp…
I’ve been SV for a number of times, never pre seared. Always thought it was detrimental. Well after watching your video , decided to try it. You’re absolutely correct..(smiling I’m sure) with the pre sear..Came out awesome ..
Look good. One thing, I've been cutting lots of boneless short rib lately for sous vide prep, and the only thing I would change here is -- while it's a large chunk, remove all of that silverskin from the edges. Each bite will end up being amazingly soft and juicy, rather than having that little bit of tough silverskin on some of the edges. Remove it in a similar fashion as when making flat iron steaks - easiest to do while in large chunks and just slowly peel it all off.
Hahaha, love the comment on the red wine! Excellent cook🙌
I really liked it and the temp was visible on the anova
Wondering how can i cut down cook time i need mine ready in 14 hrs. Should i put the temp higher
Helpful tip: Anova makes a chamber vacuum sealer that lets you seal liquid food. It als double seals.
True, although excess liquid sous-vide is always a bad thing. Dilutes the flavor of the meat.
Are these boneless chuck short ribs? I see short ribs used for a variety of cuts. These look great.
temperatur is 131... 1:10
Thought so!!!! Thx
Temp is very important for Sous Vide. Please mention this when you do a cook.
Temp setting is already on the description
I agree. When I’m watching CZcams on my Roku app, I’m unable to see any descriptions so I listen for the temp and recipes.
I’m-a home cook who like’s trying out new recipes and experimenting with various ways to cook. I tried this recipe-131 degrees F for 24 hours. I followed the recipe pretty much to the letter. The short ribs were definitely tasty. Both my husband and I enjoyed the flavour. There was still a significant amount of gristle-ly fat which was not so appealing though. I thought perhaps it was the type of short rib? I didn’t realize there were different beef short ribs. The wine reduction was delicious. I’d like to try this recipe again…perhaps up the temp a bit and the lengthen the cooking time.- willing and excited to learn how to make it even better. Any other words of wisdom to make this dish less chewy, less fat? Mine were about 1 inch thick. I didn’t see a fat slab across the top or bottom. The fat was through the meat. Wrong choice of short rib? (Mine were not Certified Angus Beef)
Trim the fat off the short rib and also render the fat when you are pan frying it. Short ribs will vary place to place. All depends on what your butcher buys and how they trim it.
Thank you @@pawncocktail4798 I’m giving it a go again tonight…. Fingers crossed.
The short rib has a heap of connective tissue, like a lamb shoulder
When it's BBQd it's brought all the way up to 200-205°f to turn the collagen to gelatine
Probably no need to increase temp, although you can cook ribs up to 72 hours
Maybe go 36-48 hours next time you tweak the recipe
# just watched the video fully
His were cooked 36 hours
I'd probably let it cool in bag too, instead of draining it straight from the bath
@@pawncocktail4798
She said the issue was marbled fat, the cut had no visible cap
Outstanding, absolutely delicious. Any good recipes using pork?
Nope. This is beef only :)
GREAT VIDEO!
What can I do if my 36 hrs ends in the morning but I want to have the short rib for dinner? Take it out and refrigerate till I finish the cook? Or leave it in the water bath?
Just leave them in The bath, 48 hours is fine!
What's the temperatura on the Sousvide?
Certified Angus Beef brand again the questio: what temperature was used in THIS video?
131f
how do you do a sous vide vid without temperature? if it was 24 hrs at 130 it had better be ultra trimmed because no rendering is happening at those temps. I'd say min 170 degrees for 12 hrs min, you wont be pink but otherwise you have a collagen problem.
@@kevinfarrell2897 He had the Temp in the video, are you blind?
Vacuum sealing juices is easier if you double bag.
Great video,would you use the same time, same method for bond in short rib? Thanks
Yes, just be careful the bone doesn't cut open your bag
I love the ease of this recipe, but is 131 degrees F, too low to break down the collagen?
The length of time in the water bath works to our advantage. That is the best part about using the sous vide technique.
What temp?????
131 F
You know I guess your concept is nice but why didn’t you just show us how it kinda tore apart like maybe grab a piece and pull on it give us an idea how like tender it really is or is it not tender?
What temperature?
Has anybody tried 140° at for 24 hours?
24 hours is a good number for me to work with. I wanna throw them in the smoker after for a little bit to to get some smoke flavor.
what is the brand of the souvi machine and also the vacuum machine? thanks
Annova Sous Vide and Food Saver vacuum sealer.
Is it the same if I have bone in short ribs?
Same from me
Will this work with bone in short ribs too?
Sure will! Just be careful the bone does not puncture the bag, or water will seep in. The chefs recommend wrapped the bone end in plastic wrap, then sealing your plastic bag.
Canola oil is my only issue with this recipe. I use ghee instead!
Great tip!
How would these turn out if cooked not 24-36 hours, but only 8 or 9 hours?
Might not be enough time for the fat to break down
@@Gilky342
It's not the fat to worry about, it is the collagen
Ribs have a heap of connective tissue
Try 176° for 12 hours if you want a quick cook
Temperature ???
131 F.
To the mewn! 🚀
131 was WAY too cool my tastes - the meat wasn't nearly as tender as I had hoped, and the fat was still very much present and gelatinous.
Cook it longer
What temp ?
131F
what brand of knife?
The knife is our Damascus Steel Chef Knife made from Japanese stainless steel. It's pretty great.
You can buy one using this link: pos.certifiedangusbeef.com/ItemDetail.aspx?Item=93-20-DAMASCUS&CatId=2&mp=l
Yeah. That would have been helpful. Temp please!
Certified Angus Beef brand Thanks! I didn’t see it on the nano until I rewatched the video.
The wine and thyme don't do anything to the meat. The meat flavours the wine.
Beef infused wine could be an interesting new trend
Hi chef gavin I belive its 131 fahrenheit and not degrees? Boiling point of water is only at 100 degrees it will be too hot for sous vide! And I don't think u can set the temp on the sous vide machine anywhere higher than that
We are here in the United States and use Fahrenheit. Sorry for any confusion! Please convert temperatures to Celsius as needed.
55 Celsius
'degrees' is not a unit of temperature on its own. You're thinking of degrees Celsius.
why bother presearing?
Flavor.
I hate hate hate this tradition of red wine and short ribs. I think it makes it taste busty and over powers the flavor of the beef
Needs better production. Pretty amateur, never gave temp.
Maybe read the description before commenting lmao
@@ayoutubechannel6045what temp
@@ayoutubechannel6045point of cooking vids is to inform us. Why watch a vid if all u need to do is read the description or recipe?
Useless with out a temp
Bill ODell the temp is 131º as listed in the written directions