Are you ready to surprise your guests with a delicious boneless rib burger like never before? Get ready for a real delicacy with our sous vide preparation method! This is not your traditional hamburger. We will guide you through the steps to create this culinary masterpiece.
Boneless Rib sous vide, how to prepare it?
Sous vide is a technique which is a method of preparing food at low temperatures to preserve its properties and texture better. To start you will need a special rod that circulates hot air currents in boiling water. This rod is used in a pot with the meat to be prepared, such as ribs.
It's important to place the meat in an airtight sealed bag designed for sous vide. These bags are specially made for this technique and are reusable, making them a sustainable choice.
We recommend vacuum seal bags and rods from ANOVA.
Making Boneless Ribs
The most time-consuming part of this recipe is preparing the exquisite boneless ribs; you need 14 hours of low-temperature cooking! But before getting to work, choose some delicious Iberian pork ribs for this recipe.
Here's a handy tip: Ask your local butcher to cut the ribs into two or three parts so that you can easily put them in the vacuum bags. 35 oz of ribs, perfect for this recipe, will fit neatly into two bags.
Marinating the Ribs
One way to delight your guests is by marinating the ribs before cooking, you can enhance the flavor by using ingredients from a good BBQ. You can also opt for a simple yet delicious marinade of salt, freshly ground black pepper, and aromatic herbs. Get ready to elevate your BBQ game with these mouthwatering sous vide ribs!
Ingredients for the marinade
⅓ cup Hot or Sweet Paprika.
⅓ cup Brown Sugar.
¼ cup Coarse Salt
Freshly Ground Black Pepper.
Dried Oregano
Garlic Powder
Mix all the spices in a bowl and introduce the ribs to soak when it is mixed. It's time to put the ribs in the bags and sous vide! To do this, you need to place the rods or circulator in the pot, heat the water, and introduce the bags when it reaches the desired temperature.
In the case of boneless ribs, they need 14 hours of cooking time. Remember that if the pot does not have a lid, you will have to add water from time to time.
Remove the bone and assemble the hamburger.
This hamburger recipe is prepared with boneless ribs, so it's time to remove the bone. After 14 hours of cooking, turn off the sous vide wand and let the meat rest until you can remove it without any problems.
When you remove the ribs from the bag, pat them dry with paper towels to remove excess water, place the ribs on a plate and pull the meaty part of the ribs away from the bone. It will come off without difficulty!
Shred the meat with your hands and assemble the burger!
Ingredients for the hamburger
- Brioche Bread or Artisan Bread.
- Homemade BBQ Sauce
- Cheese to melt.
Elaboration
Spread the buns with barbecue sauce (you can buy it at the supermarket or prepare it at home).
- Place the boneless rib.
- Cover with two slices of cheese.
Heat the hamburger in the microwave for two minutes or use the sandwich maker to melt the cheese. If you put the hamburger in the microwave, we advise you to do it in a plastic or cardboard container, mainly for microwaves. This way, the cheese melts, and the rib is reheated.
Serve with some delicious fries.
Another variety of boneless rib burger
If you're not a big fan of BBQ or want to offer a diverse range of flavors to your guests prepare barbecue seasoned ribs in one bag and ribs with the seasoning of your choice in another bag. This way, everyone at your gathering can enjoy delicious ribs tailored to their preferences.
Iberian Pork Ribs do not require much elaboration - simply add Provencal herbs, salt, and freshly ground black pepper to them. The cooking process remains the same, and you can cook both vacuum seal bags in the same sous vide cycle.
For this alternative, which you can serve in the same meal, we suggest using the following:
- Arugula
- Chimichurri Sauce
- Alioli
- Caramelized Onion
To assemble, spread a little chimichurri sauce on both buns and place the boneless rib, cheese, arugula, and caramelized onion on top. Dress with a bit of homemade or supermarket aioli.
We advise you to place the boneless rib in the pan with grated cheese. You will only need to give it a heat stroke so that the cheese melts.
Be careful not to set the heat too high. Remember that the meat is already prepared to eat, you only need to heat it a little to melt the cheese.
Disclaimer: It is crucial not to sous vide meat in its packaging, as this can lead to health and safety risks. We recommend purchasing proper sous vide bags designed for this cooking method to ensure the best cooking results and food safety. Anova is one of our favorite brands of vacuum seal bags.
