Sous Vide short rib with parsnip puree, white soy and Meyer lemon marinated matsutake mushrooms, cress and a Meyer lemon gribiche.
In a previous post I went through the process of cooking short ribs slow and low for 72 hours. Here is a finished product that we served as an appetizer and once seared on all four sides it is warm and tender in the middle and falls apart with a spoon! To make the short ribs you can follow this link, the Meyer lemon gribiche is a great accompaniment to fish as well and you can see my recipe here, and for the white soy marinade on the matsutake mushrooms you can follow below.
The White soy marinade can be used in many applications, such as lobster, fish, and other vegetables. It is a very standard vinaigrette that is very light but defined in terms of flavor. It can also be used as a light dressing on a salad.
White Soy Vinaigrette/Marinade
1/2C White Soy/Shoyu
1t Mushroom Powder
2t Palm Sugar
1/2C Rice Vinegar
1ea Meyer Lemon
1/4C Canola oil
- Combine the first four ingredients and mix well with a whisk or fork, if the sugar is not dissolving place the bowl over some heat or in a microwave for a couple of seconds. Do not heat too much.
- Zest a Meyer lemon into the liquid followed by the juice.
- Stream in the canola oil and season with salt
This marinade/dressing works well with fish, mushrooms, light pork dishes, and as a finishing sauce for a stir fry.
In a previous post, about a year ago, I made beef short ribs in a pressure cooker. The cooking time on them was 45 minutes, when I cook short ribs in an oven I go about 10-12 hours at 225°F, the way of the water bath we are about to embark on will take 3 days/72 hours. One benefit in cooking the meat this slow will allow you to have a higher yield by about 30%. From the numerous resources that I have read on sous vide short ribs you want to have your water bath set to 135°F which, where I live, is too low for the government. With this being said I will cook the short ribs at 138°F to see if there is a drastic difference in finished product. When cooked at 135° the meat is very tender and still pink in the middle, and when you cook a steak to an internal temp of 138° you are on the verge of a medium, which would yield a steak to have a little less pink. You will need a vacuum sealer and an immersion circulator of some sort for this recipe, and the actual quantity and size of the ribs are not that important, just know that you will need to have a larger water bath if you have more short ribs than what is in this recipe to allow for proper circulation.
Beef Short Ribs (Slow and Low)
2ea short ribs (approximately 3 inches thick with 3 bones)
6ea Garlic Cloves
6ea Oregano stems (or herbs of your choice)
AN Salt and Pepper
- To start set your immersion circulator to 138°F in a tub of water.
- Remove the meat from the bones and season generously with salt and pepper.
- Heat a saute pan with the butter
- Once the butter has melted place the meat in the pan, fat side down, along with the herbs and garlic.
- Once the butter begins to brown tilt your pan back, works best with gas stoves, and push the meat to the elevated portion of the pan to allow the butter to pool near the handle. Pull the pan towards you to keep the butter off the heat and the meat directly above the flame. This will allow the steak to continue to brown and will prevent the butter from burning.
Butter is beginning to brown.
Tilt the pan and move the butter away from the heat and the meat directly above.
- With a spoon, continuously spoon the butter on top of the meat, checking the other side for color every couple of spoonfuls. This technique is called basting and it is the best way, in my opinion, to cook red meat and pork.
- Once the meat has a nice brown color flip it over and baste a few more times and set aside to cool.
- Once it has cooled, about 10 minutes, lay out a sheet of plastic and place the meat on it, followed by the garlic and herbs, then pour the butter over the top. Quickly lift the sides of the plastic up and wrap the meat without loosing any of the ingredients in side. Place the meat in the fridge for about 4 hours. This will allow the butter to solidify and make it easier to seal in a vacuum sealer. It is also important that is as cold as possible before vacuum sealing.
- Prepare your sous vide bath, setting the temperature to 138°F
- After a few hours the butter should be firm and the meat should be cool to the core. Seal the meat in a vacuum sealer and place in the refrigerator until your water bath is at temp.
- Once at temp, start the timer and drop the meat into the water bath.
- Now the painful part, wait 72 hours for the meat to cook, in the meantime start creating your dream short rib dish.
- When the 72 hours have expired prepare and ice bath with a little salt, to help lower the temperature, and remove the meat from the water bath and place in the ice bath. Let these sit in here for 45 minutes to cool completely.
- Once cooled remove from bag and wipe off excess cooking liquid and herbs. Trim the edges and square off your short ribs to the size you want to serve, mine were about 3x2x2.
The meat is now ready to be seared and served to your liking, I typically brown them on four sides then cover with another pan and hit it with a little bit of water to help warm it to the center.
Creme fraiche is an expensive cream similar to sour cream but a little richer. I have been eager to make creme fraiche since I have read about how easy it is to make. The problems I ran into had to do with keeping the milk mixture at a consistent temperature for twelve hours to allow the bacteria to form. After building the immersion circulator, I have had to start testing it by making yogurt and creme fraiche, due to the lack of a foodsaver/vacuum chambers to pack food in for Sous Vide cooking. Like yogurt, creme fraiche is very easy to make yourself and once you have the culture started (from your first batch of creme fraiche), it is very inexpensive to make.
2C Heavy Cream (aka Heavy Whipping Cream)
- Combine both ingredients and mix.
- Place the mixture in a quart sized mason jar and submerge in a water bath to the height of the milk in the jar. I used a pan in my water bath to get the jar where it needed to be.
- Cook at 95°F for 8-12 hours.
- The longer it cooks, the more sour it will taste.
- After the time is up, place the jar in an ice bath to cool, then refrigerate.