Saturday, February 16, 2013

Chef Jeff's Kitchen: Sous Vide Short Ribs

Chef Jeff has been busy in the kitchen and with his power tools. He made a temperature regulator to hack our crock pot into a sous vide machine. Sous vide is a method of cooking food in an airtight bag submerged in a water bath kept at a precise temperature. It keeps your meat super tender and juicy since the high heat you normally cook with causes the muscles of the meat to constrict and get tough. You can take the cheapest cuts of meat and make them as tender as a fifty dollar steak. You may be thinking to yourself, "I don't have hours to spend in the kitchen." But sous vide is like a glorified crockpot. You set it and forget it. A chicken breast cooks for about an hour and a half. You throw the meat and seasonings into the bag and set the timer. Once it's done you can give the meat a quick sear. It's really pretty simple and always turns out perfectly. We cook almost all our meat this way now, and haven't looked back.

This baby is the 72 hour short rib. Yes, 72 hours is a long time, but you wouldn't believe how tender, juicy, melt in your mouth it is when it comes out. We salt and pepper, vacuum seal, then throw it in the sous vide at 60 degrees Celsius.

Three days later we pull it out, blot it dry, saute in some oil with butter and garlic, and then torch it. 

Crispy on the outside. Medium on the inside. And it falls apart like you braised it. My mouth is watering just thinking about it. 

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