The conventional wisdom about beef ribs (and other tough cuts of meat) is that you must boil, braise or barbecue them until they are well-done or beyond –- what would normally be overcooked –- to get them tender enough to eat. Modern cooking techniques such as sous-vide have challenged that idea; cooking meats at precise temperatures for long periods allows you achieve unique textures and flavors.
There are ways to get similar results even without special equipment. If you have a fairly precise oven that goes as low as 140 degrees, and if you are willing to leave the oven on for 48 hours, you can produce beef ribs that are perfectly tender, pink and juicy, with the texture and appearance of steak but all the flavor of the tougher cuts. Success relies on maintaining a fairly stable temperature. Use an oven thermometer to make sure the temperature inside the oven is what it says.
Before you attempt this, test with an oven thermometer to see whether your oven can maintain the desired temperature within a few degrees.
After 48 hours of cooking, the surface of the meat will look dark and quite overcooked, but don’t be put off; inside, it is pink and juicy. To get a nice crust, broil the meat for a few minutes, not enough to increase the core temperature significantly but enough to promote a roasted (not merely slow-cooked) appearance. Ribs cooked in the oven bag might shrink more than the ones cooked under aluminum foil.
Serve the ribs with rice and braised or steamed vegetables. They are also nice when cooked with fewer spices and served with mashed potatoes and bearnaise sauce.
From Gastronomer columnist Andreas Viestad.
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Ingredients
measuring cupServings: 4-8
Directions
Step 1
Position an oven rack in the middle of the oven; preheat to 140 degrees.
Step 2
Place the ribs in an oven cooking bag in a baking dish, or just in a baking dish. Add the soy sauce, ginger to taste, the star anise, and the apple juice and garlic to taste. If you are using a cooking bag, seal the bag and massage it to coat the ribs evenly. If you are using a baking dish, combine the ingredients in the dish and turn the ribs to coat them thoroughly. Seal the bag or cover the baking dish tightly with aluminum foil.
Step 3
Slow-roast on the middle rack of the oven for 48 hours, turning the meat a couple of time as it cooks (once every 12 hours or so). Check the temperature with a thermometer about every 6 to 8 hours; adjust the temperature setting if it is more than a few degrees off.
Step 4
Just before serving, remove the ribs from the oven and transfer them to a foil-lined baking sheet or broiler pan. Position the top oven rack 4 to 6 inches from the broiling element; preheat the broiler.
Step 5
While the meat rests, transfer the cooking liquid from the oven bag or baking dish to a medium saucepan, straining it to remove the chunks of star anise and other small solids. Cook over high heat for 10 to 12 minutes so it reduces to a glaze. Taste, and add salt or other seasonings as needed.
Step 6
Brush the ribs with the glaze, then sprinkle with the brown sugar. Broil for 5 to 7 minutes or until the meat has developed a nice crust. Watch closely to make sure the ribs do not burn.
Step 7
Cut the meat into individual ribs; serve hot.
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Nutritional Facts
Per serving (based on 8)
Calories
500
Fat
31 g
Saturated Fat
13 g
Carbohydrates
4 g
Sodium
240 mg
Cholesterol
140 mg
Protein
47 g
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Gastronomer columnist Andreas Viestad.
Tested by Carol Blymire.
Published January 25, 2011
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