This is a great and easy recipe to get you started with Sous Vide cooking. Short ribs take a quite a bit of love to really break down the meat. This recipe will take 72 hours but it is so incredibly worth it.
Dry Rub:
- 1 tbsp unsweetened cocoa powder
- 1 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
1 pack of short ribs
Cheese Grits:
- 1 c water
- 1/4 c quick cook grits
- 1/4 c hatch pepper cheddar
- Dash salt and pepper
Start off by setting your Anova to 133 degrees in whichever cooking vessel you have. Then you can get your dry rub mixed together.
Once your dry rub is mixed together, coat your short ribs completely with your rub.
Now that our ribs are dusted, we're ready to vacuum seal our meat.
Now we can lower our vacuum packed short ribs into our water.
Cook your short ribs at 133 degrees for 72 hours, making sure to add hot water at least every 12 hours or as needed. If your water level gets low, your Anova will turn off. After 72 hours, sear your short ribs in a hot pan with a touch of oil or butter.
To prepare your grits, start by boiling your water. When your water is boiling, stir in your grits and drop your heat to med-low. Cook for around 5 minutes while stirring. Once the mixture starts to thicken, add your cheese, salt and pepper. If the mixture is too thick, add a little milk.
Serve your short ribs on top of your cheddar grits, garnish with parsley.
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