Sous vide pork ribs is more than an alternative to the traditional stews. Thanks to this fantastic technique, the meat will be incredibly tender and juicy! The ribs are enriched with a tasty red wine sauce, and spices: delicious!
- 2 Slabs baby pork ribs
- 1 yellow onion
- 1 carrot
- 2 cloves garlic
- 1 bay leaf
- 1 tbsp sweet paprika
- 2 cloves
- 1 tsp fennel seeds
- 6 juniper berries
- 1 tsp yellow mustard seeds
- 5 tsp cocoa powder
- 5 tbsp double concentrated tomato paste
- 1 bottle red wine (750 ml)
- 8 tbsp extra-virgin olive oil
- 1 tsp black pepper
- 1 tbsp table salt
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SOUS VIDE TECNIQUE AND TRADITIONAL ALTERNATIVES
The Sous Vide technique is a fantastic way to cook preserving the ingredients proprieties, very popular in the recent times.
The term Sous Vide means Under Vacuum in French. Sure enough, to obtain all the benefits of Sous Vide, along with a Roner, you want to use a vacuum sealer.
WHY PREFER SOUS VIDE COOKING?
The Sous Vide technique permits to preserve the properties of the ingredients, avoiding undercooking or overcooking issues.
This technique improves the food texture, flavors, and consistency.
Particularly, the fat and the connective tissue turn into gelatin, giving to the meat a sensation of tenderness and succulence difficult to reach with other techniques
THE RONER (SOUS VIDE MACHINE)
The Sous Vide cooking requires a Roner: an electric tool controlled by a thermostat that permits to keep the water temperature constant with high precision.
The Roner is commonly mounted on the side of a box or a pot filled with water.
On the market, it’s possible to find several excellent machines, starting from the models for home cooking, arriving at the professional version.
THE VACUUM SEALER
A vacuum Sealer is another critical tool for Sous Vide. The ingredients previously vacuum sealed before cooking will be richer in taste and flavors.
Like the Roner, the different models of vacuum sealer are several, from the most economics that permits to seal only dry food, to the most professional created for commercial use.
For this recipe, ensure that your model permits to seal moist food.
THE VACUUM BAGS
For safety reasons the choice of the right bags is crucial! I strongly suggest using only bags specially created for Sous Vide cooking.
In case you need sometime before finish the recipe after the Sous Vide cooking, immerse the sealed bag into an ice bath to reach the fridge temperature as less as possible. Then, dry the bag with a towel and store it in the fridge until ready to finish.
HOW TO COOK SOUS VIDE PORK RIBS: ENTIRE SLAB OR PRE-SLICED?
Even if commonly the ribs slab is cooked whole, for this recipe I prefer to pre-slice the ribs before cooking.
This, to permit the marinate and the sauce to flavor more intensely the meat, and obtain a nice crust and glaze on all the sides of the ribs.
The wine sauce is a critical element of this recipe; please don’t underestimate it!
Sure enough, choosing the right wine is very important: you don’t want to ruin hours of work using cheap wine!
I suggest medium or full-bodied red wines like Sangiovese (Chianti, Morellino, Montefalco, etc.), Negroamaro, Primitivo, or Nebbiolo.
I also love to serve on the table the same wine used to make the sauce.
SERVING AND PAIRINGS
I particularly like to serve my braised ribs along with mashed potatoes puree.
Another excellent option is butter squash puree: it’s sweet taste pairs perfectly with the red wine sauce!
Italian Polenta or grits are other delicious sides.
PREPARING THE RIBS
ONIONS, CARROTS, AND GARLIC
RED WINE SAUCE
SEARING THE RIBS
SOUS VIDE PORK RIBS
FINISHING AND SERVING
Serving Size 1
Amount Per Serving Calories 407Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 12mgCarbohydrates 26gFiber 8gSugar 12gProtein 5g
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