Sous-Vide Oven Short ribs with Crunchy baked Potatoes

Name: Sous-Vide Oven Short ribs with Crunchy baked Potatoes
Prep time: 5 min
Total time: 13 h
Yield: 4 Servings
Ingredients: Short ribs: 1.5 Kilo/ 3 pounds; Olive oil: 2 tbsp; Kosher Salt: for rubbing the short ribs; Black Pepper: for rubbing the short ribs; Thyme: few branches; Potatoes: 1 kilo/ 2 pounds

The best short Ribs you can make at home!

Features:

Cuisine:

International

13 hours
Serves 4
Medium

Ingredients

1.5 Kilo/ 3 pounds Short ribs
with the bone or without it as long as its "english style"
2 tbsp Olive oil
for rubbing the short ribs Kosher Salt
about 1 tbsp per cut
for rubbing the short ribs Black Pepper
about 1 tbsp per cut
few branches Thyme
1 kilo/ 2 pounds Potatoes

Directions

I was first introduced to the short ribs cut when I was travelling in south America, it’s extremely popular cut in Argentina and Brazil barbecue style.

Where do short ribs come from?

Short ribs are coming from a wide variety of cow parts, being a long-stretched meat-fat mixture. They start high in the rib cage close to the chuck area (2nd through 5th rib), moving down to the brisket and plate area. moving down the ribs the fat-muscle percentage changes.

Cut Variation in Short ribs

There are two major ways butcher are handling short ribs, there is the “flanken”cut and the “English” cut.

The flanken piece is cut lengthwise leaving a small bone with meat on it. it’s a much thinner cut and usually used in Barbecues, this style is very popular in Korean Barbecue. You will find on a single steak at least 2 small bones that are connected with a muscle.

The English cut is prepared by cutting between each rib (or a few ribs) leaving for each cut a layer of meat and fat with a bone between them (sometimes the bone can stick out if the butcher clean it or it can be boneless). This is the most popular way to cut short rib and the one i’ll use in this recipe.

short rib

Short ribs in the English version cut are cooked “low and long” style meaning that in order to soften the meat and breaking the collagen bonds inside the meat we need a steady long temperature. This is achieved usually by hanging these cuts high above the barbecue or campfire.

At home the best method for it will definitely be sous-vide because we are getting the short ribs exactly to the point we want, meaning the collagen breaks because of the low heat and the fat stays intact.

Finishing this cut in the oven is great because it allows the top fat cover to melt and we are actually cooking the short ribs in fat so it’s extra tasty.

A half empty baking pan always makes me sad so I added some roasted potatoes to go with the meat, a wonderful side dish to accompany the ribs, enjoy!

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Steps

Done

12-16 hrs

cooking the short ribs sous-vide

Preheat your sous-vide cooker to 57°c/135°F.
Rub the short ribs with salt and pepper and place in the sous vide bag, one per each bag (or if you have big bags you can fit 2 ribs per bag).
Add the thyme and drizzle with olive oil.
Vacuum the bags and place in the hot water.

Done

1 hr

cook short ribs and potatoes in Oven

Preheat the oven to 170°c/340°F.
When short ribs are done place them in a heatproof casserole pan with the fat side facing up.
Keep the skin of the potatoes and cut into 2 halves lengthwise and each half into another four parts lengthwise so from each potato you end up with 8 wedges.
Sprinkle with a little olive oil and salt and place in the oven alongside the short ribs in the same baking pan.
Bake the meat and potatoes for 1 hour and take out the pan, the potatoes should be golden brown and the ribs should lose most of the fat cover.
Let the ribs cool for 5 minutes and slice.
Season with some more salt and pepper and serve.