Making these sous vide short ribs takes time. But thankfully, most of it is done in the sous vide. This means you don’t have to pay attention to what will be an amazing slow cooked meal.
So, you might be wondering why I told you the long story about my studies. Well, I am mostly a very positive person. I do not worry about things I cannot control and I was quite OK with a three week hard lockdown. But when another two weeks were tagged onto that I got into my head just a little bit. What if I had carried on with accountancy? Would I now be billing clients while helping them navigate through the financial issues related to relief funds? Or what if I had pursued my law degree, would I still be earning a living. I never once gave a second thought to the fact that I did not get my Masters degree in Psychology, as that was not my choice at all. But then I decided to focus on what had been my decision.
Today’s inspirational recipe from Lavender and Lime ♥ Sous Vide Short Ribs ♥ #LavenderAndLime Click To Tweet
Opening a branch of a family business and making a success of it was all my hard work. And so I petitioned Government to allow our sector of the economy to open. Now, my lone voice may not have counted, but it might have swayed things in our favour. We opened first, only for essential maintenance and repairs. And then public works could resume. In July, the building industry opened up completely, and wow, has it opened! It is as if this pandemic has motivated movement in the arena. There is a huge new development going up in our area. Friends who work in this field are busier than ever. And money is rolling through the economy, with people supporting local businesses. So, my one day of what if was OK as it helped me navigate the storm the best way I knew how.
Click on the links for conversions and notes.
Sous Vide Short Ribs
- 15 mls olive oil
- 950 g beef short ribs
- salt and freshly ground black pepper to season
- 1 onion, finely diced
- 100 g celery, finely diced
- 100 g carrots, peeled and finely diced
- 1 clove garlic, finely sliced
- 15 mls tomato paste
- 1 pinch fructose
- 400 g tinned cherry tomatoes, drained (reserve the liquid)
- 5 sprigs thyme
- 2 bay leaves
- 125 mls beef stock
- 125 mls red wine
- Preheat your sous vide cooker to 70° Celsius
- Heat the oil in a frying pan over a medium temperature
- Render the fat of the ribs and then brown, seasoning generously as you turn each piece
- Remove and set aside while you cook the vegetables
- Add the onion, celery and carrots to the frying pan and season
- Cook until soft and then add the garlic clove, tomato paste and fructose
- Cook for 5 minutes then set aside to cool
- Add the ribs and the vegetables to a sous vide bag together with the tomatoes, thyme and bay leaves
- Vacuum seal and place into your sous vide cooker for 20 - 24 hours
- An hour before you are ready to serve your ribs place the reserved tomato juice into a large frying pan
- Add the beef stock and red wine and bring to a simmer over a medium temperature
- Remove the ribs and vegetables from the sous vide and add to the frying pan, discarding the herbs
- Leave to simmer for an hour, adjusting the seasoning as necessary
- Serve on bed of mash (bean or root vegetable)
Inspiration published on Lavender and Lime October 12:
Have you had what if days recently?