[{"data":1,"state":283,"_errors":284},{"page/de/magazin/rezepte/shortribs-sous-vide":2},{"id":3,"meta":4,"title":24,"data":25,"breadcrumbs":32,"tags":42,"body":55,"form_fields":281,"open_graph_image_url":29,"robots_meta_tag":282},3739,{"type":5,"detail_url":6,"html_url":7,"slug":8,"show_in_menus":9,"seo_title":10,"search_description":10,"first_published_at":11,"alias_of":12,"parent":13,"locale":20,"url":21,"hreflang":22},"cms.MagazineContentPage","https://api.luma-delikatessen.ch/api/v2/pages/3739/","https://luma-delikatessen.ch/de/magazin/rezepte/shortribs-sous-vide/","shortribs-sous-vide",false,"","2024-01-10T15:39:56.212988+01:00",null,{"id":14,"meta":15,"title":19},3527,{"type":16,"detail_url":17,"html_url":18},"cms.MagazineCategoryPage","https://api.luma-delikatessen.ch/api/v2/pages/3527/","https://luma-delikatessen.ch/de/magazin/rezepte/","Rezepte","de","/de/magazin/rezepte/shortribs-sous-vide/",{"de":21,"fr":23},"/fr/magazin/recette/plat-de-cotes-sous-vide/","Shortribs 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Marmorierung.",{"to":194},"/de/shop/us-short-rib/",{"currency":110,"excl_tax":196,"incl_tax":197,"tax":198,"original_incl_tax":197,"action":9,"special":9,"label":10,"discount":12},"7.78","8.00","0.20",[],"68edb186-97ef-46e9-a6e9-49bcc33009a6",{"type":202,"value":203,"id":212},"recipe_instructions_block",{"title":204,"steps":205,"offset":211},"Zubereitung",[206,207,208,209,210],"\u003Cp data-block-key=\"0etne\">Das Fleisch über Nacht im Kühlschrank auftauen lassen. Eine Stunde vor der Zubereitung aus dem Kühlschrank nehmen und auf Raumtemperatur kommen lassen.\u003C/p>","\u003Cp data-block-key=\"vifdv\">Das Wasserbad mithilfe des Sous-vide-Gerätes auf gewünschte Temperatur bringen. In diesem Fall empfehlen wir 68°C. Mit 68°C hat das Shortrib eine zarte aber noch einigermassen feste Struktur. Wer will dass es vom Knochen fällt und es mit der Gabel zerdrückbar ist, sollte das Wasserbad auf 78°C bis 82°C einstellen.\u003C/p>","\u003Cp data-block-key=\"8jxaz\">Die \u003Ca href=\"/de/shop/rind/cuts/short-ribs/\">Shortribs\u003C/a> zwischen den Knochen durchschneiden, so dass man 4 einzelne Knochen erhält. Etwas würzen mit Salz und Pfeffer und in einer Pfanne kurz von allen Seiten heiss anbraten.\u003C/p>","\u003Cp data-block-key=\"vtpfs\">Danach die einzelnen Shortribs zusammen mit einem hochwertigen Olivenöl (3EL) \u003Ca href=\"/de/shop/vakuumsack-300x400/\">in einen kochfesten Vakuumbeutel geben\u003C/a>, vakuumieren und für 23h ins Wasserbad geben. Man sollte darauf achten, dass der Beutel mit \u003Ca href=\"/de/shop/rind/cuts/short-ribs/\">den Shortribs\u003C/a> ständig mit Wasser bedeckt ist. Da viel Wasser über diese lange Zeit verdampft, muss man genügend Wasser ins Sous-vide Bad nachgiessen vor dem ins Bett gehen.\u003C/p>","\u003Cp data-block-key=\"jev23\">Das Fleisch sehr vorsichtig aus dem Beutel nehmen (Achtung, es ist nun sehr, sehr zart) und auf ein Blech oder Gitterrost legen. Nun kann man die Ribs sehr grosszügig mit einer BBQ Sauce seiner Wahl einstreichen und auf dem Grill oder im Ofen bei sehr hoher Hitze (250°C Umluft) während 5-10min einreduzieren. Dadurch verdampft das Wasser in der BBQ-Sauce und sie wird schön klebrig.\u003C/p>",0,"4a1c0f26-602c-4352-8525-b9f4016bd66d",{"type":214,"value":215,"id":216},"text","\u003Ch4 class=\"scale-1\" data-block-key=\"kcitn\">Anrichten\u003C/h4>\u003Cp data-block-key=\"jowiq\">Die einzelnen Ribs mit einer Beilagen nach Wahl servieren. Ich bestreue die \u003Ca href=\"/de/shop/rind/cuts/short-ribs/\">Ribs\u003C/a> immer noch mit geröstetem Sesam. Sieht einfach schön aus und gibt noch das gewisse Etwas im Geschmack.\u003C/p>","f38fe59e-62e8-41fa-859e-0ebc9f2656be",{"type":218,"value":219,"id":230},"quotation_block",{"info":220,"quote":221,"person":222},"Tipp vom Chef","Dank Sous-vide kann man daneben wunderbar die Vorspeisen und Beilagen vorbereiten und dem Stress, welcher bei Fleischbraten bezüglich Timing manchmal aufkommt, entgehen. Wer kein Vakuumgerät besitzt, kann einen wasserdichen tiefen Behälter, wie etwa eine grosse Pfanne oder sonst ein wasserdichter Behälter benützen, um das Problem zu umgehen. Einfach den Behälter mit Wasser füllen, den Sous-vide-Stab hineinstellen und das Fleisch im Vakuumbeutel, wie oben beschrieben, möglichst weit unten platzieren. Natürlich mit der Öffnung nach oben, damit kein Wasser in den Beutel fliesst. Ich befestige dann die Öffnung immer mit einer Wäscheklammer am Pfannenrand. Nun liegt das Steak am Grund der Kiste und durch den Wasserdruck wird der Beutel schön ans Fleisch gedrückt, was wiederum zu einer guten Wärmeübertragung führt. Allfällig verbleibende Luftblasen können noch aus dem Beutel gedrückt werden.",{"image":223,"name":226,"function":229,"description":10,"email":10,"phone":10,"website":10},{"id":224,"src":225,"alt":226,"focal_point_x":227,"focal_point_y":228},337,"https://storage.googleapis.com/luma-du-shop-production/original_images/IMG-9376.JPG","Lucas Oechslin",48.75,43.11,"Co-Gründer","095c1003-0d37-492b-80f1-2fc7e6e602b3",{"type":232,"value":233,"id":246},"image_text_block",{"image":234,"stopper":238,"content":239,"flipped":9},{"id":235,"src":236,"alt":237,"focal_point_x":12,"focal_point_y":12},2950,"https://storage.googleapis.com/luma-du-shop-production/original_images/Keyvisual_7_3.jpg","Keyvisual_7 (3)",{},{"title":240,"info":10,"text":241,"button":242},"Warum LUMA?","Bei LUMA dreht sich alles um die Vereinbarkeit von Genuss, Qualität & Nachhaltigkeit. 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