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Sous Vide Short Rib Pastrami

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!

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

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

Find it online: https://sousviderecipe.com/sous-vide-short-rib-pastrami/