with the bone or without it as long as its "english style"
2 tbspOlive oil
for rubbing the short ribsKosher Salt
about 1 tbsp per cut
for rubbing the short ribsBlack Pepper
about 1 tbsp per cut
1 kilo/ 2 poundsPotatoes
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 ribs in the Englishversioncut 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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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.
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.
Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession.
when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.
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