Short ribs or beef ribs sous vide

Ingredients for 4 servings:

• 1 kg beef rib(s) (cross rib)
• 2 tsp salt
• 2 tsp paprika powder
• 1 tsp garlic
• 1 tsp cayenne pepper
• 1 tsp pepper

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 day; Total time approx. 2 days 10 minutes

from the sous vide cooker

Trim the top layer of fat from the ribs as needed and place them in a tray. Depending on the size of the ribs, cut them into pieces if necessary so that everything can be vacuum-sealed. Mix up a rub from the spices or use any ready-made rub to taste. Spread this rub generously over the meat and press or massage it in. Then place it in a suitable bag and seal it (please note that the meat will be in the water bath for a long time). Place the seasoned ribs in the refrigerator for about 12 to 24 hours. Remove them from the refrigerator well in advance of cooking so that the meat is approximately room temperature. Set a sous vide cooker to 67°C and let the ribs soak for 24 hours. After 24 hours, place the ribs in a hot oven (I prefer the grill function or fan-assisted grill). Leave the ribs in the oven for about 10 minutes until they get a nice dark color. The bone should then be easy to pull out of the meat. Note: You won’t find a 1 kg piece of beef rib/cross rib at the supermarket on every corner. I usually pre-order mine from a butcher or a large food service supply store.