Spectacular Sous Vide Short Ribs at Basta

In this installment of the Basta series, as we inch closer to the big pizza/beer throw down, Kelly Whitaker takes us through his process for making one of the most amazing meat dishes I've ever had. A few years ago very few people knew of the cooking method called sous vide, which means, "under vacuum." Now, because of high profile chefs like Thomas Keller, as well as exposure on television and recent books like Modernist Cuisine, most foodies have at least heard of it and some are even buying home models of the immersion circulator you will see in this webisode.  What I love is how Kelly adapts this vacuum pressure method and marries it with his traditional wood-fired oven technique to get the best of both worlds, a super tender (like budder) yet still medium rare 48 hour cooked piece of short rib, which is then charred in the oven to create a crisp, caramelized, smokey crust.  Notice also the accompanying side dishes, local greens sauteed in pork belly fat, and a super creamy parsnip puree. Lush, memorable, yet simple food!

At the end of this segment we begin the transition, a tease really, towards the beer and pizza challenge between Kelly, Al Henkin (who appears briefly at the end with the beers), and the fabulous micro-brewery, The Bruery. We've been laying the stage for all of this in previous segments, exploring the cooking philosophy behind Basta's rustic yet explosively flavorful food and beverage pairings. In coming segments we'll bring all the pieces together as the Basta team and I challenge The Bruery to create a new beer inspired by our one-of-a-kind pizza. Onward....




#1 Scott Thompson 2013-01-23 08:41
Er... Sous Vide means "Under Vacuum" not "under pressure" :lol:

I wanted to try Sous Vide, but didn't want to pay for a commercial circulator. I made my own based on the plan I found at the Seattle Food Geek blog:

#2 Peter Reinhart 2013-01-23 21:16
Thanks for the correction, Scott. And for the link, too.
#3 Floyd McCalmont 2013-02-09 17:48
Great video. What Kelly can do with that oven is amazing.
#4 john dozier 2013-02-28 13:27
what type of vacuum machine do you use and idea on cost
#5 Mike Klug 2013-03-01 13:20
Could you do something similar with a slow cook smoker, keeping it at 12-140 degrees for a few hours with a good cut of meat, then searing it in the pizza oven? Would this work on a better cut, like a steak?
#6 Pete Tansill 2013-03-30 06:32
Peter; you mention that the beef was short ribs. To me it looks like a slab of ribs. Was it boneless?

For those interested, amazon sells a sous vide temp controller that works with basic crockpot for $99. DorkFood DSV temp controller
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