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Pastitio Short Ribs

Brendan_Lee_56950

Pastitio Short Ribs

I took 3/4 a stick of ceylon cinnamon, 1 large bay leaf, 1.5 tablespoons oregano, 1 tablespoon garlic powder, 3/4 tablespoon onion powder, 1/4 teaspoon nutmeg, 5 black peppercorns, and 1/8 teaspoon red pepper flakes and pulverized them in a spice grinder. Mixed that with a can of tomato paste and then bloomed it in the leftover pan juices from the pre-sear of the short ribs. Coated the ribs and cooled them before bagging.

Going down for 48H @ 62C to get a texture between a very tender steak and a traditional braise. This is going to be served with a feta fluid gel and a very large ravioli filled with a feta bechamel.

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Mason_Perry_34060

So far short ribs have been my favorite thing to come out of the SV. Just plain salt and pepper then served with it's own au jus. I could eat it everyday, no joke.

Jack_Mayer_85396

@Shannon I agree, short ribs done SV was the defining thing for me. A local chef shared his take on it with me step by step and the next day I got my Sous Vide Supreme. Your Cuban take sounds really good, I'll have to try that.

Brendan_Lee_56950

I'm doing a 10 person dinner saturday night so I have to do it this way for service sake. I can slide them out of the bag and on to the plate this way.

Shannon_Barnes_68642

I thought the sous vide might have been invented for short ribs, it is probably one of the best applications for it! LOVE the greek twist, what a great recipe! I've been using a Cuban encendido sauce for mine the last few times, with green olives, dried apricots, and a bit of chocolate. I'm not brave enough to try those in the sv bags with the short ribs, so I just do a basic salt / pepper / aleppo pepper on the ribs to sv, then make the sauce on the stove and add the ribs in after a 72 hour trip through the sv.

Mason_Perry_34060

I know right, it seems too easy

Jack_Mayer_85396

That's been my go to cut for beef braises cooked traditionally for awhile. And now to use SV techniques, its like cheating!

Brendan_Lee_56950

thats where I ended up getting these actually.

Mason_Perry_34060

@Jack thats a good price

Jack_Mayer_85396

@Brendan those look great! can't wait to hear your thoughts and see the pics. If you can live with boneless short ribs, Costco usually has them at about $6/lb.

Mason_Perry_34060

Ok done thread hijacking! Sorry! But I love Car Porn!

Mason_Perry_34060

mmhmm the M3 is gone, due to my son, but I got an Audi S4 and it's stick so no wifey wanting to drive it all the time (plus it's tuned so it's a hell of a lot faster than either an M3 or Cayman S, so I can't really complain!)

Brendan_Lee_56950

the sacrifices we make in this world haha

Mason_Perry_34060

I almost bought a Cayman S a few years back... but ended up getting an M3 with SMG so my wife could drive it...

Brendan_Lee_56950

gt2

Mason_Perry_34060

what kind of porsche?

Brendan_Lee_56950

lucky you! i went to 2 places and they said they only get them in boneless and pre cut and the only place i could really find them was at an organic butcher who wanted my first born and a porsche

Mason_Perry_34060

Hmmm I get them super cheap at my local butcher as he says he can't sell them!

Brendan_Lee_56950

yes unfortunately they are. Makes it easier for service but I had a hell of a time sourcing a short rib plate that was reasonably priced.

Mason_Perry_34060

I can't tell are those boneless?