BEEF FLANKEN SHORT RIBS, GARAM-ECUE STYLE

Norm Kings recipe for Flanken Ribs with garam masala sauce serves 4-6

Author

MPex6UwpRrA7MGXtjEGCC9

Prep Time: 00:00

Recipe Time: 60:00

Temperature : 140F / 60C

Ingredients

• Flanken style beef shortribs, 4 lbs
• Powdered egg white
• Kosher salt, 2 tsp/lb of meat
• Ground black pepper, pinch
• Radishes, 2 each, sliced
• Parsley
• Scallions/green onions/ramps, 2 each, sliced thin on the bias
• Garam masala sauce homemade or store

Directions

1. Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
2. When they were done, shock them in iced water until they hit 70 F/21 C, and then refrigerate them until day of service.
3. If making the gram masala sauce - https://sousvideresources.com/2019/01/20/sous-vide-beef-flanken-short-ribs-garam-ecue-style/ Garam masala, dry—2 oz/60 g (dry weight). Vinegar, 1 cup/200 ml. Water, 2 cups/400 ml. Dried onion, 3 T. Dried garlic, 3 T. Corn syrup, 1 cup/200 ml. Tomato paste, 12 oz/300 g, (2 cans). Worcestershire sauce, 1 cup/200 ml. Sugar, 1 cup/200 ml. 3 T Kosher salt. Vegetable oil, 1 cup/200 ml. PROCEDURE: Heat your sous vide bath to 183 F/84 C. Grind the Garam Masala in a generic blender until it is as fine as possible–the finer it gets, the more flavor it will have and the less likely it will be to get stuck between your teeth. It is difficult to strain out, so I leave it in. Bring the water and the vinegar to a rolling boil and add it to the running blender in a steady stream, CAREFULLY, and continue blending–use the lid, but leave the hole open so it doesn’t erupt like a volcano. Add the rest of the ingredients and blend as long as you can bear the racket. Pulse it once in a while, but again, watch out for minor eruptions. Stage into a one gallon Ziploc Freezer Bag, but do not seal. I like to put the empty bag in a 2 quart pitcher and fold the opening over the sides–this makes it easy to pour the sauce into the bag. Lower the bag into the bath, and drape the opening over the edge of the container. The Lipavi lid will hold it in place, make sure the sauce itself is fully submerged. Process for 2 hours, return to the blender and blend again. Taste for salt. After I do this, I return the sauce to the bag (or a fresh one) and seal it–then I shock it in ice water until it hits 70 F/21 C. Only then do I refrigerate it. The shocking process prevents it from heating the inside of your refrigerator.

Finishing steps- Roast in oven

1. Remove the ribs from the bags and spread them out on a sheet pan. Pat dry with paper towel
2. Sift powdered egg white over ribs and then use a spray bottle to apply a fine mist of water to the egg whites, which will dissolve and reconstitute. Sprinkle with kosher salt and ground black pepper.
3. Roast at 350 F for 1 hour. This will render the fat.
4. Tilt the pan so the fat runs down to one end and use paper towels to absorb it.
5. Use a pastry brush or otherwise smear the ribs with the Masala-Cue sauce. Return to the oven for 15 minutes at 375 F/176 C. Remove from the oven, give them a minute to cool off, and arrange on a plate. Sprinkle with the scallions and garnish with some sliced radishes.