Second roast in the Anova Precision Oven since moving to Japan. Got the oxtail and a 3 kg rib roast. The mean was Kobe beef from 但馬玄 / tajimaguro. It was excellent. I made the Oxtail JusOxtail Jus
1 Tbsp light oil
3 lb or so of oxtail (cut into segments)
1 carrot, chopped
2 stalks celery, chopped
1 onion, chopped
1 bottle of red wine
2 bay leaves
4 sprigs of fresh thyme
3 stems of fresh parsley
4 cups of [recipe:Chicken Stock]
Salt and pepper
for the sauce and used a modified Prime RibPerfect Prime Rib with Red Wine Jus
1 tablespoon (15ml) vegetable oil
2 pounds (900g) beef shins or oxtail
1 pound (450g) beef or veal soup bones
1 large carrot, peeled and roughly chopped (about 1 1/2 cups)
2 ribs celery, roughly chopped (about 1 1/2 cups)
1 large onion, peeled and roughly chopped (about 1 1/2 cups)
1 (750ml) bottle dry red wine
2 bay leaves
4 sprigs fresh thyme
4 parsley stems
1 quart (1L) homemade or store-bought low-sodium chicken stock
1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg; see not... recipe but targeted 135ºF.
Base Recipes
Prime Rib
https://sousvideways.com/sous-vide-prime-rib/
https://cooking.ito.com/notes/2020-12-07-dinner
https://oven.anovaculinary.com/recipe/htj4y1WPPA2sVoRlow1Y
Oxtail Au Jus
https://cooking.ito.com/recipes/oxtail-jus
Base Plan
Dry Brine 3 Days in Fridge
Sear surface of Prime Rib with torch to disinfect surface where probe is inserted
Start in 100% Anova Combi Oven at 145F for 1 hour to pasteurize surface
Then 8 hours at 135F until inside temperature reaches 134F
Make Oxtail Au Jus while prime rib is sous vide-ing. It should take about 4 hours.
Then Sear
Log
4:00 AM | Remove Prime Rib, Sear Surface, Insert Probe, Pre-Heat Oven to Sous Vide 145F |
---|---|
4:30 AM | Insert Prime Rib in Anova Combi-Oven 145F / 100% Steam |
5:30 AM | Reduce Oven Temperature to 135F w/Probe Target at 135F |
9:30 AM | Started Au Jus |
10:00 AM | Started Au Jus simmer |
1:00 PM | Sear |
Recipe Details
Searing (From Sous Vide Ways Recipe)
- Mix together softened butter, garlic, rosemary, thyme, salt and Lawry’s seasoning salt together in a bowl until the compound butter is spreadable.
- Remove bag from bath and immediate transfer the roast into an ice bath Let the roast chill for 10 minutes. Remove bag from ice bath, take rib roast out of the bag and thoroughly pat dry.
- Preheat oven for 475F. Evenly coat garlic herbed compound butter on the entire prime rib. Place rib roast on a baking rack pan and cook for 15 minutes. Check with a meat thermometer to ensure that the internal temperature is 110F or your desired serving temperature.
- Remove rib roast from oven. Let rest for 5 minutes. If it is a bone-in roast, carefully carve off the bones making sure not to cut into the roast. Carve the prime rib into slabs and enjoy this heavenly piece of meat. *Pro tip - brush the excess butter and garlic mixture from the pan onto each piece before serving.
Notes
The au jus was a bit thin on umami and a bit sweet and fruity. I think that the Kobe beef tail I used was a bit small. Also, maybe the cabernet that I used was a bit strong/sweet.
Photos
Dry brined prime rib
Searing surface of prime rib to disinfect
Inserting probe at disinfected area
Ingredients for oxtail au jus
Browning the oxtail
Sautéing the vegetables
Adding the wine
Adding the herbs and the oxtail and reduce
Butter and herbs for searing
Add chicken stock and simmer for 3 hours
Oxtail from the au jus
Prime rib in Anova
Prime rib after sear