Super soft short ribs from the oven

Estimated reading time: 5 minutes

We are going to prepare short ribs sous vide. After my “maternity visit” visit to Leon on the farm, I received a number of pieces of meat from him. Some things I've never prepared before and then it's fun to experiment with. So I got veal sweetbreads and short ribs. Short ribs are actually spare ribs, but from the cow. The first test was to cook them sous vide for 48 hours. And that worked out well. I just didn't season them that heavily. And because of that I missed some taste. This time I baked them in the oven and super soft short ribs came out of the oven. Another blog will be online about sous vide cooking, but before that I have to test it a bit more. short ribs rub ribs oven heat baked

And this is how you make the short ribs from the oven:

-We start the day before. Because I also cook sous-vide, I have a vacuum device at home. So we're going to vacuum him. (If you don't have a device, read here how to do that).

Sous-vide cooking is a French term that means "under vacuum". In the kitchen, it refers to a cooking method in which food is vacuum sealed in a plastic bag and placed in a water bath that is kept at a constant temperature. This ensures that the food can be cooked in a very precise way, preserving the taste, structure and nutritional values. The result is usually a perfectly cooked piece of meat or fish that is juicy and full of flavour.

First make the rub, mix everything well until smooth. Then take the short ribs and remove the membranes. This is quite a task because these are fairly well attached to the bones. Start on the side where the bones are and then the convex side. I took a super sharp blade and carefully stuck it underneath on one side and cut slowly to the other side.

- Brush the ribs all over with the rub and then put them in a vacuum bag. Pull the vacuum, this will open the pores in the meat and allow the flavors to penetrate the meat even better. Leave it in the fridge overnight.

Cook the ribs in the oven

The next day, take the ribs out of the fridge about an hour in advance, they should come to room temperature. Preheat your oven to 125 degrees.

Remove the meat from the bag and you will immediately smell a wonderful scent! Wrap the ribs in aluminum foil and then place them in your oven on the rack, place an oven dish or baking tray underneath as moisture will leak out. And then the waiting can begin, because the ribs have to cook for more than 6 hours.

Making the glaze for the ribs

When the ribs are in the oven, we make the glaze that you will spread on top before you bake them at 180 degrees.

• 4 tbsp ketchup
• 2 el soy sauce
• 2 tbsp honey
• 1 tsp sea salt
• 2 tbsp syrup
• 1 tbsp garlic powder

Mix all the ingredients for the glaze in a measuring cup and remove the ribs from the oven after 6 hours. Spread the glaze on all sides and put in the oven at 10 degrees for 180 minutes.

Super soft short ribs from the oven

And then the waiting is finally rewarded! Delicious super soft short ribs from the oven! Delicious Happen! I served them with delicious grilled peppers. ribs oven heat short ribs rub ribs oven baked

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Super soft short ribs from the oven

We are going to prepare short ribs sous vide and then bake them in the oven.

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Hallway: Side dish

Kitchen: European

Keyword: short ribs

Preparation time: 30 minutes minutes

Preparation time: 6 hours hours

Total time: 6 hours hours 30 minutes minutes

Servings: 2 people

Author: Francine

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You need:

sous vide device

sous vide vacuum business

oven

Ingredients:

1x2x3x

• 2 short ribs - I had two ribs

For the rub you will need:

• 2 el Brown sugar
• 1 tl pee pee
• 1 tl sea ​​salt
• 6 el olive oil
• 1 el paprika powder
• 1 el garlic powder
• 2 el Provencal herbs

For the glaze you will need:

• 4 el ketchup
• 2 el soy sauce
• 2 el honey
• 1 tl salt
• 2 el syrup
• 1 el garlic powder

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• We start the day before. Because I also cook sous-vide, I have a vacuum device at home. So we're going to vacuum him.
• First make the rub, mix everything well until smooth. Then take the short ribs and remove the membranes. This is quite a task because these are fairly well attached to the bones. Start on the side where the bones are and then the convex side. I took a super sharp blade and carefully stuck it underneath on one side and cut slowly to the other side.
• Brush the ribs all over with the rub and then place them in a vacuum bag. Pull the vacuum, this will open the pores in the meat and allow the flavors to penetrate the meat even better. Leave it in the fridge overnight.
• The next day, take the ribs out of the fridge about an hour in advance, they should come to room temperature. Preheat your oven to 125 degrees.
• Remove the meat from the bag and you will immediately smell a wonderful scent! Wrap the ribs in aluminum foil and then place them in your oven on the rack, place an oven dish or baking tray underneath as moisture will leak out. And then the waiting can begin, because the ribs have to cook for more than 6 hours.
• When the ribs are in the oven, we make the glaze that you will spread on top before you bake them at 180 degrees. Mix all the ingredients for the glaze in a measuring cup and remove the ribs from the oven after 6 hours. Spread the glaze on all sides and put in the oven at 10 degrees for 180 minutes.
• And then the wait is finally rewarded! Delicious super soft short ribs from the oven! I served them with tasty grilled peppers.
• Delicious bites!

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Want to try more recipes like these short ribs sous vide? Take a look at the recipes below:

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of Two colors asparagus plate cake

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