How to Make Fried Chuck Ribs
Hello my friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. This week we are using a finely controlled water bath to transform the walking tour into something special.
Earlier this week, when we discussed what to watch next, Prime Rib won the vote. I was in the mood for sous vide alone, but then I realized that the rib roast would cost me at least $ 100. I’m not saying this is an unreasonable price to pay for such a great piece of meat, but I thought it might be better to take a slightly tougher chuck and use the strength of the sous vide to make it taste like its more attractive cousin the roast. what my very clever managing editor dubbed “master fiction.” I grew up eating my grandmother’s chak roast, which I liked, but it was pot fried, seasoned with mushroom cream and garlic salt, with no hint of pink. It would be different.
So, on my way back from the gym one evening, I dropped by the meat counter at my local overpriced grocery store and bought a five-pound fried chicken for about $ 35, which is much easier. with. The butcher handed me mine, shackled, and I did not have to ask what was the real cold for him, because I hate making any requests that could be read as “difficult.” If, however, your roast has not been pre-knitted, just know that butchers are generally very nice people and will be happy to knit it for you.
As soon as I brought my gorgeous meat topper home, I pounced on it with a whole bunch of kosher salt and then left it in the refrigerator for 24 hours for the meat to be deeply seasoned and draw out moisture. After he had time to sit in the fridge and think about what he had done, he rubbed it well with a whole bag of herbs.
You don’t need to measure exactly here, just grab a handful of your favorite fresh herbs – I have sage, rosemary, thyme, and marjoram – remove the tender leaves from the stems, leaving the stems for the broth and toss them. in a food processor, at least 10 cloves of garlic.
Then I took a couple tablespoons of duck fat, tossed it in a very hot skillet, and cooked Chucky well to help develop all of those delicious Maillard-triggered flavors. I then removed the frosting from the pan with about a cup of ruby port, enthusiastically cleaned the pan with a wooden turner, and poured this beautiful liquid into a food processor along with our plant parts.
It was pulsed well and then rubbed all over Chucky.
Finally, it’s time to look at the sucker. I chose 133 ℉ because I wanted my main rib just south of the middle-rare. If you like a slightly firmer but still pink piece of great red meat, turn it up to 136 ℉. Once the bath had reached a relatively low temperature, I packed old Chuxter and let him spend the full 24 hours there.
After a full day of swimming in the warm water of the circulating bath, Chuck was ready for his prime time debut. I freed him from the suffocating plastic bag – I don’t know when that roast became “him,” but I’m going to deal with it – patted him with paper towels and burned him again.
When the crust was good, I put our meat loaf of (white) lies on a cutting board, took a deep breath, and sliced.
Look, cats and kittens, I’ve eaten a lot of top-notch ribs in my life, some good and some disappointing. This was better than about 70% of the main rib I ordered from various establishments, exactly the same as 20%, and only slightly worse than about 10%. (Plus, it was 70% cheaper than real premium ribs.) The meat was tender to the slightest chew, and the fatty portions melted in the mouth. The salt rubbed soaked the meat without giving it the taste of corned beef, and the herbs served as a perfect counterbalance to the rich, decadent set. I strained the sous vide juices through a sieve and don’t you know it was a great wine . I was very pleased to say the least.
I poured the horseradish, scooped up some mashed potatoes from my Instant Pot and completely forgot about the carrots I fried trying to create a balanced meal. Then I ate what some call “too much red meat,” but I feel quite comfortable with that.