Cocoa Dusted Sous Vide Short Ribs
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
1 tablespoon cocoa powder
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
4 (1-pound) English-style short ribs
1 cup water
1/4 cup quick-cook grits
1/4 cup pepper jack cheese
1 tablespoon vegetable oil
Chopped fresh parsley, for serving
Set the Anova Sous Vide Precision Cooker to 133ºF (56ºC).
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.
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.
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.
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.
Remove from the heat and stir in cheese, and season with salt and pepper. Cover and keep warm for serving.
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.
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.
Serve the short ribs on top of the cheddar grits, garnished with parsley.