Joi Ito's Cooking

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steak

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)

  1. Mix together softened butter, garlic, rosemary, thyme, salt and Lawry’s seasoning salt together in a bowl until the compound butter is spreadable.
  2. 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.
  3. 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.
  4. 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

Dry brined prime rib

Searing surface of prime rib to disinfect

Searing surface of prime rib to disinfect

Inserting probe at disinfected area

Inserting probe at disinfected area

Ingredients for oxtail au jus

Ingredients for oxtail au jus

Browning the oxtail

Browning the oxtail

Sautéing the vegetables

Sautéing the vegetables

Adding the wine

Adding the wine

Adding the herbs and the oxtail and reduce

Adding the herbs and the oxtail and reduce

Butter and herbs for searing

Butter and herbs for searing

Add chicken stock and simmer for 3 hours

Add chicken stock and simmer for 3 hours

Oxtail from the au jus

Oxtail from the au jus

Prime rib in Anova

Prime rib in Anova

Prime rib after sear

Prime rib after sear

Recipes prepared

 
Prime Rib
 
Oxtail Jus