Sous Vide Rib

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Sous Vide Rib

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Ingredients

2 person(s)

Sous Vide Rib

500 g rib fillet, 3cm Thick
50 g Butter
2 cloves garlic
1 stick rosemary
15 g Garlic powder
to taste Salt & Pepper

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6

3h 15min

Preparation 5min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9

Recipe's preparation

1. Place garlic cloves in bowl and chop 3 sec/sp 7 - Set Aside
2. Fill jug with 2L of water and pre heat 5mins/57deg/SousVide
3. Prep your steak by seasoning with the salt, pepper and garlic powder to taste. Place steak inside a sous vide bag and use a vacuum sealer to remove air and seal.
4. Insert simmering basket into Thermomix and gently place the sealed rib into the simmering basket in the water and sous vide 3hours/57deg/Sous Vide
5. Gently remove meat from bag and let rest while you heat a pan. Add chopped garlic, butter and rosemary to the pan and fry off rib until a golden crust appears. Your pan should be very hot so that this can be done quickly without further cooking the meat.
6. Serve along side veges or salad

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

This can also be done in a TM5 but using 60deg/sp1

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.