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
- Cow's milk
- Lactose
Ingredients
- 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
Preparation method
- 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.
Serving suggestions
- 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.
