Sous Vide Short Rib Pastrami: Ultimate Flavor Explosion

Cooking has always been an adventure for me, a way to explore new flavors and techniques. When I stumbled upon the concept of sous vide cooking, it felt like unlocking a secret door to culinary perfection. The first time I tried making a sous vide short rib pastrami, it was a revelation. The beef short ribs transformed into a tender masterpiece, capturing flavors I didn’t know were possible at home.

Growing up in sunny Florida, I was surrounded by vibrant, fresh ingredients. But it was the discovery of sous vide that truly changed my approach to cooking. The ability to control temperature and time allows for a tenderness and flavor infusion that’s simply unmatched. For those who love the idea of a perfectly cooked steak or a melt-in-your-mouth chicken, sous vide is a game-changer.

Here at SousVideRecipe.com, I love sharing recipes that are approachable and delightful. Cooking should be joyful, and sous vide makes it not only fun but stunningly effective. Whether you’re a seasoned chef or a home cook, sous vide short rib pastrami offers a delicious and rewarding experience. Let’s dive into this flavor-packed journey together.

Sous Vide Short Rib Pastrami

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Discover how to make mouthwatering Sous Vide Short Rib Pastrami at home with this easy recipe. Perfectly tender and flavorful every time!

• Author: Jasmine
• Prep Time: 30 minutes
• Cook Time: 48 hours
• Total Time: 48 hours and 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sous Vide, Grilling
• Cuisine: Various

Ingredients

• Beef short ribs, 2 pounds (907 g) (900 grams)
• Water, 8 cups (1920 ml) (1.9 liters)
• Coarse sea salt, 1/4 cup (60 ml) (60 grams)
• Brown sugar, 1/4 cup (60 ml) (55 grams)
• Garlic powder, 1 tablespoon (15 ml) (9 grams)
• Onion powder, 1 tablespoon (15 ml) (9 grams)
• Ground black pepper, 1 tablespoon (15 ml) (6 grams)
• Coriander seeds, 1 tablespoon (15 ml) (6 grams)
• Paprika, 2 teaspoons (10 ml) (4 grams)
• Mustard seeds, 1 teaspoon (5 ml) (3 grams)
• Ground ginger, 1 teaspoon (5 ml) (2 grams)
• Cinnamon, 1/2 teaspoon (3 ml) (1 gram)
• Clove powder, 1/4 teaspoon (1 ml) (0.5 gram)
• Bay leaves, 2 leaves
• Cold water, as needed for soaking

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Instructions

1. Combine the water, kosher salt, and brown sugar in a large pot.
2. Heat the mixture over medium heat until the salt and sugar dissolve.
3. Remove the pot from heat and let the brine cool to room temperature.
4. Submerge the beef short ribs in the brine and refrigerate for 24 hours.
5. Remove the ribs from the brine and rinse them under cold water.
6. Pat the ribs dry with paper towels.
7. In a small bowl, mix garlic powder, onion powder, black pepper, coriander seeds, paprika, mustard seeds, ground ginger, cinnamon, and cloves.
8. Rub the spice mixture evenly over the short ribs.
9. Seal the ribs in a vacuum bag or airtight sous vide bag.
10. Preheat the sous vide water bath to 155°F (68°C).
11. Submerge the sealed ribs into the preheated water bath.
12. Cook the ribs sous vide for 48 hours.
13. After cooking, remove the ribs from the bag and pat dry.
14. Preheat a grill or broiler to high heat.
15. Sear the ribs on each side for 2-3 minutes until a crust forms.
16. Let the ribs rest for 5 minutes before slicing.
17. Slice the ribs against the grain and serve.

Notes

• Ensure the beef short ribs are fully immersed in the brine for optimal flavor absorption.
• Patting the ribs dry before applying the spice rub will help it stick better to the meat.
• After sous vide cooking, searing the ribs will create a flavorful crust, improving the overall texture.

Nutrition

• Calories: Approximately 500
• Fat: Varies
• Protein: Varies

Mastering Sous Vide Short Rib Pastrami

Fundamentals

Sous vide cooking involves vacuum-sealing food in a bag and cooking it to a precise temperature in a water bath. This method ensures even cooking and retains the natural juices and flavors of the ingredients. When making sous vide short rib pastrami, the process starts with a flavorful brine. Combining water, coarse sea salt, and brown sugar creates the base for tender and juicy short ribs.

The spice mix is what transforms the beef short ribs into pastrami. A blend of garlic powder, onion powder, and ground black pepper forms the aromatic foundation, while coriander seeds, paprika, mustard seeds, ground ginger, cinnamon, and clove powder add depth and complexity. This carefully crafted rub infuses the meat with rich, savory notes.

Preparation/Setup

Begin by dissolving the salt and sugar in water to create the brine. Once cooled, submerge the beef short ribs and refrigerate for 24 hours. This step is crucial for infusing the meat with flavor and ensuring a tender texture. After brining, rinse and pat the ribs dry before applying the spice rub.

Seal the seasoned ribs in a vacuum bag or airtight sous vide bag. Preheat your sous vide water bath to 155°F (68°C). The controlled cooking environment of the sous vide bath is essential for achieving the perfect texture. Submerge the sealed ribs and let them cook for 48 hours, allowing the flavors to meld and the meat to tenderize.

Crafting the Perfect Short Rib Pastrami

Technique

Cooking sous vide short rib pastrami is an exercise in patience and precision. The long cooking time ensures that the ribs become incredibly tender while absorbing the complex flavors of the spice rub. After the sous vide process, the ribs need a quick sear.

Preheat a grill or broiler to high heat, then sear the ribs on each side for 2-3 minutes to create a beautiful crust. This final step enhances the texture and adds a smoky, charred flavor that complements the rich spices.

Tips/Tricks

To ensure success, use a high-quality vacuum seal bag to prevent any water from entering during cooking. Adjust the spice blend to your taste preferences, perhaps increasing paprika for a smokier flavor or cinnamon for a hint of warmth. Always allow the meat to rest after searing, as this helps redistribute the juices and maintain tenderness.

If you’re new to sous vide, explore resources like sous vide ribs recipe for additional guidance. Understanding the basic principles of sous vide will enhance your confidence and culinary skills.

Perfecting Your Culinary Creation

Perfecting Results

To achieve the ultimate sous vide short rib pastrami, attention to detail is key. Consistency in temperature and time will yield the best results. The brining and spice rub processes are vital for flavor development, so don’t rush these steps.

For those who crave a smoky finish, consider adding a touch of liquid smoke to the spice mix. This can mimic the effect of traditional smoking methods, offering an extra layer of complexity. For more inspiration, check out the prime rib roast recipe, which provides creative ideas for flavor enhancement.

Troubleshooting/Variations

If the ribs turn out too salty, reduce the amount of salt in the brine next time. Experiment with different spices to create unique flavor profiles, perhaps incorporating smoked paprika or fennel seeds. For those who prefer less spice, adjust the quantities to suit your palate.

Explore variations like sous vide smoked prime rib for creative twists on classic recipes. These variations can provide fresh perspectives and enhance your culinary repertoire.

Serving and Enjoying Sous Vide Short Rib Pastrami

Serving/Presentation

Once the sous vide short rib pastrami is ready, presentation becomes an art. Slice the ribs against the grain to reveal the tender interior and serve alongside your favorite sides. A vibrant vegetable medley or creamy mashed potatoes can complement the robust flavors of the pastrami.

For a gourmet touch, garnish with fresh herbs or a drizzle of balsamic reduction. These simple additions can elevate the dish, making it visually appealing and adding subtle flavor contrasts.

Pairings/Storage

Pair your sous vide short rib pastrami with hearty sides like roasted root vegetables or a crisp salad. These options balance the richness of the meat and provide a delightful contrast. To store leftovers, wrap the ribs tightly in foil or plastic wrap and refrigerate for up to three days. Reheat gently to maintain texture and flavor.

For more sous vide inspiration, explore medium rare sous vide prime rib or medium rare sous vide ribeye for diverse culinary experiences. Each offers unique insights and techniques to enrich your cooking journey.

Conclusion

Sous vide short rib pastrami is a testament to the transformative power of sous vide cooking. By mastering temperature control and flavor infusion, you can create dishes that are both delicious and impressive. This method allows you to explore new culinary heights from the comfort of your kitchen.

The utility of sous vide lies in its precision and consistency, ensuring perfectly cooked results every time. Whether you’re a novice or a seasoned cook, sous vide offers a reliable and exciting way to elevate your culinary skills. Embrace the magic of sous vide and let it guide you to new and delightful flavor experiences.

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