There are different types of methods to cook. Everyone has different way of cooking and every dish will be in different taste. By using the Sous Vide you are able to cook the dish with a different taste that is highly different from the normal way of cooking.
This way of cooking will give you accurate result and perfect taste. Here are recipes for cooking beef and pork ribs using Sous Vide method.
Sous vide beef ribs recipe
- 1 (4-pound) rack beef back ribs
- Kosher salt and freshly ground black pepper
- 1/4 cup (59 ml) dark brown sugar
- 3 tablespoons (44 ml) smoked paprika
- 3 tablespoons (44 ml) ancho chili powder
- 3 tablespoons (44 ml) garlic powder
- 2 tablespoons (30 ml) onion powder
- 2 tablespoons (30 ml) mustard powder
- 1 tablespoon (15 ml) dried thyme
How to do?
Set the Immersion Circulator to 146º F (63.3º C) before proceeding into the process.
Season the ribs with salt and pepper and place it in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry settings.
Place the bag in the water bath and set the timer for 48 hours. Cover the water bath with plastic wrap or foil to minimize water evaporation. Add water intermittently to keep the ribs submerged.
When the timer goes off you have to remove the bag from the water bath. Remove the ribs from the bag and pat dry. Heat oven until it reach 450º.
In a medium bowl whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, mustard powder, dried thyme, 3 tablespoons salt, and 2 tablespoons pepper, Rub ribs thoroughly with the spice mixture and place on a baking sheet.
Bake the ribs until aromatic about 10 minutes and then you can serve it.
Sous vide pork ribs recipe
- 2 pork rib racks, trimmed and cut into sections
- 1⁄3 cup seasoning, rub see recipe below
- 2 cups barbecue sauce, use your favorite rib rub seasoning, Courtesy of Sarasota Cook
- 1 tablespoon parika
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon fresh ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
How to do?
Set the Immersion Circulator to 138º F (57º C) before proceeding into the process.
The ribs should be separated into sections and 3-4 bones should be in a section.
Season both sides of the ribs with the rub mixture. No need to season it heavily as the flavors will be enhanced with this method of cooking. Just a light moderate dusting is enough. Use your hands and pat the spices into the ribs.
Put each section into individual vacuum seal bag and then remove all the air and sealing. Alternately you have to arrange the rib sections side by side in the bags and seal. Do not stack the rib sections in the bag. All the air should be removed from the bags.
Place bags in the preheated water bath. If you have a rack for your Sous Vide it will be better if not do not let them nest. Make sure water passes in between each bag.
Submerge the pouch in the water oven and cook for a minimum of 24 hours up to a maximum of 48 hours. They will not be overcooked after 24 hours.
Fire them using the grill. Remove from the pouches from the water bath. And then you can serve it.
This article helps you to cook well the beef or pork using the Sous Vide. These are some easy recipes which result in restaurant style dish. Enjoy cooking in restaurant style dish by following the above recipes.