Flat Beef Rib – Sous Vide Recipe

Ingredients for 4 servings:

• olive oil
• 2 garlic cloves, halved
• 5 sprigs of thyme, fresh
• 4 beef ribs
• Clarified butter
• Sea salt, coarse
• 1 onion(s), halved and sliced
• 2 garlic cloves
• 300 ml beef stock
• 300 ml red wine, dry
• 5 sprigs of thyme, fresh
• 6 peppercorns, crushed
• 2 juniper berries, toasted
• 2 allspice berries, crushed
• Butter, cold
• 2 carrots, halved
• 2 small sweet potatoes, halved
• 2 parsley roots, halved
• 2 medium-sized tomatoes, halved
• 1 onion(s), red, quartered
• olive oil
• 4 sprigs rosemary, fresh

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 days 2 hours 10 minutes; Total time approx. 2 days 2 hours 55 minutes

For us, every season has its own special charm. In autumn and winter, we look forward to delicious braised dishes and stews. That’s when the flat rib of beef from the butcher came in handy…

For the flat rib: If the butcher hasn’t already done this, first remove the silver skin from the meat and rub it thoroughly with good olive oil. Place it in a heat-resistant bag suitable for sous vide cooking and add 2 halved garlic cloves and 5 sprigs of thyme. Now vent and seal. Place the bag in your sous vide cooker or an oven with a steam function at 60°C for 48 hours. 1-2 hours before the end of the cooking time, you can start with the vegetables. For the jus: Add a little olive oil to a small saucepan and slowly brown the onion slices until lightly browned. Add 2 cloves of garlic and deglaze with a little beef stock. When the liquid has almost evaporated, repeat this process 2-3 times. The onions can be allowed to fry a little at the bottom of the pot every now and then, so that this later gives the sauce a nice roasted aroma. Add the rest of the stock and the red wine, as well as the remaining sprigs of thyme, pepper, juniper berries, and allspice, and let the sauce reduce by two-thirds at a low heat. For the braised vegetables: Rub the cleaned and prepared vegetables (from carrot to red onion) generously with good olive oil, arrange them on a baking tray lined with baking paper, scatter the rosemary sprigs, and sprinkle some coarse sea salt over them. Preheat your oven to 180°C (top/bottom heat) and braise the vegetables for about 30 minutes. Finally, activate the grill function in the oven for about 3-5 minutes, and the vegetables are ready to serve. Let them rest in the switched-off oven with the door open until ready to serve. Finishing: Remove the ribs from the cooking bag and add the meat juices to the gravy. Heat a pan with a little clarified butter and fry the ribs until crispy on all sides. Strain the sauce through a sieve, bring to a boil, and season with salt before thickening it with a knob of cold butter.