Tender Asian-Style Sous Vide Veal Rib
Nutritional value per serving
Calories400kcal
Carbs6gram
Fat18gram
Protein45gram
Ingredients
- Veal ribs (preferably Frenched for even cooking) - choose fresh, firm veal with a pink color.600 g
- Soy sauce - use low sodium for better flavor control.3 tbsp
- Fresh ginger, peeled and grated - choose firm, smooth ginger.1 tbsp
- Garlic cloves, minced - use firm, unblemished garlic.3 cloves
- Brown sugar - use light brown for balanced sweetness.1 tbsp
- Rice vinegar - choose plain rice vinegar for acidity.1 tbsp
- Sesame oil - toasted sesame oil adds depth of flavor.1 tsp
- Spring onions (green parts only), thinly sliced for garnish.2 pieces
- Sesame seeds, toasted for garnish.1 tsp
- Salt and freshly ground black pepper, to taste.to taste n/a
This recipe guides you through making tender, flavorful Asian-style veal ribs using the sous vide method. It infuses the veal with a savory blend of soy, ginger, and garlic, achieving perfect tenderness and juicy texture. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1100. The dish is approximately 400 calories per serving, suitable for a low-carb diet, with medium complexity and a total cooking time of 8 hours 45 minutes. Food safety is emphasized, including recommended internal temperatures and proper handling.
Preparation instructions
Prepare the Veal Ribs and Marinade
1Trim any excess fat from the veal ribs. In a bowl, combine soy sauce, grated ginger, minced garlic, brown sugar, rice vinegar, and sesame oil. Mix well into a marinade. This mixture will infuse your veal ribs with delicious Asian flavors.
Marinate the Veal Ribs
2Place the veal ribs in a resealable plastic bag or vacuum-seal bag. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag using a vacuum sealer or manual water displacement method. Marinate in the refrigerator for at least 1 hour, up to 4 hours, to allow flavors to penetrate.
Sous Vide the Veal Ribs
3Preheat the sous vide water bath to 60°C (140°F) for tender but slightly pink ribs, or 65°C (149°F) if you prefer well done. Submerge the bagged veal ribs in the water bath, ensuring they are fully submerged. Cook for 8 hours. This slow, controlled cooking renders the ribs tender and juicy.
Remove and Pat Dry
4After cooking, remove the bag from the water bath. Carefully take the veal ribs out of the bag, reserving the marinade. Pat the ribs dry with paper towels to prepare for searing, which helps develop a flavorful crust.
Sear the Veal Ribs
5Heat a skillet or grill pan over high heat. Add a small amount of oil with a high smoke point (e.g., vegetable oil). Sear the ribs for 1-2 minutes on each side until a golden crust forms. Use the reserved marinade, simmered and reduced, as a glaze if desired. This step enhances flavor and appearance.
Garnish and Serve
6Transfer the veal ribs to a serving plate. Garnish with thinly sliced spring onions and toasted sesame seeds for a fresh and nutty finish. Serve immediately for best taste and texture.
Cooking Tips
1Use fresh veal ribs with good marbling for best flavor and tenderness.
2Vacuum seal bags are recommended to prevent water from entering and ensure even cooking.
3Do not reuse marinade juices directly as a sauce until boiled to destroy any bacteria.
4Let the ribs rest a few minutes after searing to retain juices.
5Use a food thermometer to ensure the internal temperature reaches at least 60°C (140°F) for safe consumption.
Equipment
- Sous vide immersion circulator
- Large pot or container for water bath
- Vacuum sealer and bags or resealable freezer bags
- Skillet or grill pan
- Tongs
- Knife and cutting board
- Mixing bowl
Grocery Shopping List
- [ ] Veal ribs (~600g) - $12.00: Choose fresh, firm ribs with a pink hue; avoid any with off odors.
- [ ] Soy sauce (low sodium) - $1.50: Select a reputable brand for best flavor.
- [ ] Fresh ginger (1 small root) - $0.50: Firm, unwrinkled skin is best.
- [ ] Garlic (3 cloves) - $0.30: Choose bulbs that are heavy and free from soft spots.
- [ ] Brown sugar (small pack) - $1.00: Light brown sugar gives balanced sweetness.
- [ ] Rice vinegar (small bottle) - $1.50: Use plain rice vinegar for acidity.
- [ ] Sesame oil (small bottle) - $2.00: Toasted sesame oil adds authentic flavor.
- [ ] Spring onions (2) - $0.70: Look for crisp, bright green stalks.
- [ ] Sesame seeds (small pack) - $1.50: Toasted seeds have richer flavor.
Estimated total cost: $20.00
FAQ
What is the safe internal temperature for veal ribs cooked sous vide?
For veal ribs, the safe minimum internal temperature recommended is at least 60°C (140°F) when cooked sous vide, which ensures they are safe to eat while keeping them tender and juicy.
Can I marinate the veal ribs longer than 4 hours?
While you can marinate up to 8 hours, over-marinating veal can alter texture and flavor. We recommend 1-4 hours for best results.
How do I avoid cross-contamination when handling raw veal?
Always wash your hands, utensils, and surfaces after handling raw veal. Use separate cutting boards for meat and vegetables to prevent bacteria spread.
What if I don’t have a vacuum sealer?
You can use resealable freezer bags and use the water displacement method to remove air before sealing, which works well for sous vide cooking.
Can I reheat the veal ribs after sous vide cooking?
Yes, you can gently reheat sous vide cooked ribs by placing them back into the warm water bath at 54°C (129°F) for about 30 minutes, or reheat in a low oven while covered.