Cocoa Dusted Sous Vide Short Ribs

Name: Cocoa Dusted Sous Vide Short Ribs
Ingredients: black pepper (kosher salt and freshly ground); 1/4 cup cheese (pepper jack); 1 tablespoon cocoa powder; 1/2 teaspoon garlic powder; 1/4 cup grits (quick-cook); 1 tablespoon oil (vegetable); 1 teaspoon paprika; parsley (chopped fresh, for serving); 4 short ribs (english-style, 1-pound); 1 cup water; 1/2 teaspoon white pepper

Scale:

#beef #pork #sous-vide

📖 recipes.anovaculinary.com

🥘 Ingredients

black pepper (kosher salt and freshly ground)
cheese (pepper jack)
1/4 cup
cocoa powder
1 tablespoon
garlic powder
1/2 teaspoon
grits (quick-cook)
1/4 cup
oil (vegetable)
1 tablespoon
paprika
1 teaspoon
parsley (chopped fresh, for serving)
short ribs (english-style, 1-pound)
4
water
1 cup
white pepper
1/2 teaspoon

🍳 Cookware

bowl
saucepan
skillet

1

Set the Anova Sous Vide Precision Cooker to 133ºF (56ºC).
2

In a small bowl , mix together the cocoa powder , paprika , white pepper , garlic powder , 1 teaspoon salt, and 1/2 teaspoon black pepper . Rub spice mixture over the ribs.

cocoa powder: 1 tablespoon, paprika: 1 teaspoon, white pepper: 1/2 teaspoon, garlic powder: 1/2 teaspoon, black pepper (kosher salt and freshly ground)
3

Transfer the ribs to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.

water: 1 cup
4

Place the bag in the water bath and set the timer for ⏱️ 72 hours . Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the ribs submerged.
5

About ⏱️ 10 minutes before the ribs are finished, prepare the grits : Bring the water to a boil in a medium saucepan over high heat. Whisk in the grits and reduce the heat to medium-low. Cook grits, stirring frequently, until thickened, about ⏱️ 5 minutes .

grits: 1/4 cup (quick-cook)
6

Remove from the heat and stir in cheese , and season with salt and pepper. Cover and keep warm for serving.

cheese: 1/4 cup (pepper jack)
7

Finishing Steps
8

When the timer goes off, remove the bag from the water bath. Remove the ribs from the bag and pat very dry with paper towels.
9

Heat oil in a large skillet over medium-high heat. When the oil is shimmering, add the ribs. Sear until well-browned on all sides, about ⏱️ 5 minutes total. Transfer to a cutting board and let rest for ⏱️ 5 minutes .

oil: 1 tablespoon (vegetable)
10

Serve the short ribs on top of the cheddar grits, garnished with parsley .

short ribs: 4 (english-style, 1-pound), parsley (chopped fresh, for serving)