Servings: persons
Cross Rib Sous Vide
Tender and juicy cross rib cooked sous vide! A perfectly ideal cooking method for beef cross ribs. See times and temperatures here.
Equipment
- Sous Vide
Ingredients
- 1 pcs. Beef Shortribs mine was about 1.2 kg
- Salt and Pepper
Instructions
- Trim the meat, meaning remove the sinews/membranes on top of the meat. This can be done advantageously with a spoon.
- Season the meat well with salt and pepper on all four sides.
- Optionally, give the meat a crust on all sides. This is optional, and I don't usually do it myself. I generally do it with pork, but not veal or beef.
- Vacuum seal the meat.
- Cook it in the water bath for 48 hours at the desired temperature. The desired temperature depends, as mentioned, on how you prefer the meat. I gave it 55 degrees Celsius (131 degrees Fahrenheit).
- Take the meat out of the water bath and unpack it from the bag. Now it's ready to serve. The meat can advantageously be used for barbecues, where it should be coated in a delicious barbecue sauce.
Notes
I prefer to cook the meat at 55 degrees Celsius (131 degrees Fahrenheit), which allows the meat to still have some texture. The only "downside" is that the fat hasn't melted, so large chunks of fat aren't so appealing to me.