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Beef short rib cooked sous vide
Beef short rib might just well be the most flavoursome cut of beef. In this recipe, we cook it in Cajun spices.
Makes 1 section of 4 ribs, approximately 1.5kg.
Allergens & dietary requirements
10 g chili powder
10 g mild paprika powder
4 g onion powder
4 g garlic powder
2 g cayenne pepper
4 g ground cumin
4 g basil
4 g oregano
4 g thyme
2 g parsley
4 g black pepper
15 g salt
1 piece short rib
100 g butter
Preheat the sous vide system to 58°C.
Mix all the spices with the salt until they are evenly mixed.
Clean the beef short rib and pat dry and then sprinkle with the spice mixture.
Place in a vacuum bag together with the butter and vacuum seal as tightly as possible.
Cook at 58°C for 72 hours.
Cool in iced water and separate the ribs from one another.
Finish off the ribs on the grill or over charcoal.
Delicious in a dish with components of onion, tomato, and sweet pepper.
Goes well with components of tarragon, potato, and crème fraîche.
Perfect with sweetcorn, red chilli pepper, and lime.
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