Country-Style Ribs using Sous Vide

These country-style ribs are my first attempt at converting a childhood favorite recipe of mine, made often by my mom, from cooking solely in the oven to using a combination of sous vide and the oven.

Course Main

Cuisine American

Keyword ribs, sous vide

Prep Time 15

Cook Time 8 30

Servings servings

Calories 341kcal

Ingredients

For the sous vide

3 pounds country style ribs cut into 3" lengths, trimmed slightly of fat
kosher salt to taste
freshly ground black pepper to taste

For the final dish

8 medium carrots peeled, sliced
32 ounces kraut rinsed, drained
caraway seed to taste
paprika to taste

Instructions

For the sous vide

Bring a sous vide bath to 165 F.
Season the ribs on all sides. Don't be shy with the salt and pepper. Transfer to a vacuum bag (or two) and seal. Submerge and sous vide for 8 hours.
Remove the bags from the water. Open the bags, drain, and pat the ribs dry.

For the final dish

Place carrots in a small microwave-safe bowl with 1/4 cup of water. Cover and microwave on high for 2 minutes or until just starting to soften. Carefully remove from the microwave and drain.
Place drained and rinsed kraut in a 9" x 13" deep baking dish (you can use a 9" x 9" but it might be a bit crowded).
Stir in the caraway seed.
Add the carrots.
Turn on your oven's broiler.
Line a baking sheet with foil.
Sprinkle the ribs liberally on all sides with the paprika. Do not be shy with it.
Place in the oven under the broiler and broil, turning every few minutes, until lightly seared.
Remove ribs from oven. Set oven temperature to 350 F.
Transfer ribs to the baking dish, on top of the kraut and carrot mixture.
Add 1/4 cup of water to the pan, cover in foil, and place in the oven for 30 minutes or until the kraut is warmed through and the carrots are completely tender.
Serve hot.

Notes

Instead of placing the ribs under the broiler, you can sear them in a hot skillet with a small amount of oil.

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