I bought some really meaty show ribs a while back with the intention of cooking them SV style. This would be my first long cook in the pool. I pre-seasoned them with Top Secret before vacuum sealing the packages. The time in the pool was 52 hours at 130 degrees. After removing them from their swim, I put them into the refrigerator for several days. I placed them into my Le Cruset oval pot and put them into a 350 degree oven to warm them up for dinner. I planned to serve them with some store-bought polenta (sliced and fried), grilled mushrooms and pan sauce from the ribs.
Here is part of my dinner ready to be prepped.
Nice looking mushrooms that were sliced and sautéed.
Previously I had taken 6+ pounds of beef bones and roasted them with some vegetables to make a nice beef stock for later use. Here is the de-fatted result. I need about a cup to add to the short ribs to be able to make a pan sauce when everything was ready to go.
Here is the plated result. My wife and DIL loved it!! So did I!! I will do this one again. The polenta was a nice change from mashed potatoes. The pan sauce was really good. I added some Top Secret and salt and black pepper to the pan sauce. That was the only additional seasoning I had for the meal. Spot on, good!!
By the way, you will be seeing the beef stock in a future post. I plan to make homemade French Onion Soup.
Art
