Sous Vide Short Rib of Beef | Recipe by sousvidetools.com

Sous Vide Short Rib of Beef, Roasted Onion Jus, Smoked Raw Asparagus , Aerated Potato

COOK TIME: 72 hours

Ingredients

1 3kg 4 bone short rib
700mls good quality beef stock
3 tsp caramelised onion concentrate
3 tbsp. Bovril
2 tsp treacle
1 beef stock cube
30g tamarind
20g sugar
50 mls red wine vinegar
1 bunch asparagus
1.5 litre milk
200mls yoghurt
2 kg baked potato
1 clove garlic
Sprigs of thyme
Xanthum gum
Hyfoamer
Salt and white pepper
100 mls 50/50 vinaigrette

Equipment

EQUIPMENT

Sous Vide Water Bath/ Circulator
Sous Vide Vacuum Packing Machine
Vacuum Pack Pouches
Chopping Board
Kitchen Knives
Cream Whipping Canister
Co2 Whipper Bulbs
Poly-Science smoking Gun and Chips

Method

One of the finest examples of the Sous Vide technique, the short rib is served pink like steak, carries massive flavour and the texture cannot be achieved without Sous Vide cooking.

METHOD

1. Remove all the fat and silver skin from the short rib

2. Place the ribs in a vacuum pouch

3. In a bowl mix the Bovril, onion concentrate and treacle together then add to the pouch

4. Vacuum seal the pouch and cook sous vide in a preheated water bath at 58 degrees for 72 hours

5. Remove the ribs from the pouch retaining the juices for later use and remove the rib bones and any excess fats.

6. Press between two baking sheets and refrigerate until needed

7. Portion the rib pieces into desired sizes then re-vacuum and refrigerate

8. Take the retained juices from the pouch and place into a pan. Reduce the stock with the stock cube, tamarind sugar and the vinegar until thick and syrup like

9. In another pan infuse together the milk, potato, garlic and thyme over a moderate heat until the baked potato is very soft

10. Pass the potato mix through a fine sieve, season with salt and white pepper

11. Add the yoghurt

12. Add the mixture to the blender. On high speed blend 0.5% xanthum gum and 1 % hyfoamer

13. The mixture will now be thickened

14. Add the mixture to the cream whipper and charge with two charges

15. Keep hot in a water bath

16. Peel the asparagus and place in ice cold water to curl up

17. Using the smoking gun smoke the vinaigrette 6 times

18. Use the dressing to dress the asparagus, season with a little salt

19. To serve, use a bbq / blow torch or hot skillet pan to caramelize heavily on all sides of the short rib pieces basting with the glaze to finish. Serve beside the aerated potato mouse and top with the smoked asparagus

Chef’s Tip

Why not try to cook the shortrib pieces with red wine for a red wine infused shortrib, or a good rich beer for a beef with beer finish.

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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