Dutch Courage and Belted Galloway Rib Sous Vide

belted-galloway-rib-2-of-10Dutch Courage – I know, I know. You will be assuming that I’ve been at the wine again. Perhaps having a couple of ‘swifties’ while the beef cooks. That warm glow of a nice glass or three of red while a meal cooks can be a delight. But, no, on this occasion, it was not me gathering the Dutch Courage. 

The Dutch Courage was shown by my friends, Stefan and his partner Kees from Amsterdam, who risked staying with the Wife and myself for a weekend. Stefan, who is a very talented blogger and fastidious cook, also came to the butchers with me and helped select the meat. We got our hands on some rare breed Belted Galloway ribs. Stefan advised (and who am I to argue) a cooking temperature of 54ºC and between five and six hours in the bath. So here’s how we prepared the Belted Galloway Rib Sous Vide.

Totally gratuitous beef shot. I hope you like it.

Totally gratuitous beef shot. I hope you like it.

I’m afraid there really is no detailed recipe. However there are a few tricks.

Trick 1

Stefan recommended browning the meat before chucking it in the bath. There is always a good debate on the benefits of browning before or after. Let’s leave that for another day. As there was a big fat cap on the ribs, while we were browning it, we rendered the fat too.

Trick 2

We used the rendered fat to fry and roast the potatoes for even more beefiness in the dish.

Trick 3

As we had so much raw beef flavour, we didn’t season the meat before cooking. Risky, but with such flavoursome beef, worthwhile.

First we fried the beef on the fat edge. This released plenty of tallow to brown the beef on both sides and leave us enough to cook the potatoes.

That is a big pan. These are big ribs.

That is a big pan. These are big ribs.

We let the ribs cool completely before vacuum sealing them for cooking.

These are my biggest vacuum bags. These are BIG steaks.

These are my biggest vacuum bags. These are BIG steaks.

We placed the steaks into the water bath, went for a walk, came home, hit the wine and relaxed. While I was doing that(hitting the wine), Stefan prepared a delicious Chimmichurri sauce.  Having managed to over-serve myself, I missed exactly how he put it together. I have memories of parsley, garlic, olive oil and wine vinegar. But, I have no recollection of quantities and method. Look it up on Stefan’s excellent blog here.

We eventually removed the beef from the water bath and carved it.

A picture paints a thousand words. Delicious steak...

A picture paints a thousand words. Delicious steak…

The meat was incredibly tender and packed with beef flavour, even before seasoning.

Yes, I did sneak a taste before serving. You would too.

Yes, I did sneak a taste before serving. You would too.

We cooked some small potatoes in the oven (in the beef fat) and served them with the beef and Chimmichurri.


The beef was just about as good as it looks.

The Belted Galloway was delicious. The potatoes were crispy on the outside and fluffy inside. The whole thing worked wonderfully well, particularly as we served it with a nice drop of St. Emilion. Stefan and Kees enjoyed it no end too. Hopefully the dutch will have the courage to visit us again. It was great fun indeed.

Written by
Latest comments
  • That meat looks incredible Conor!

  • Tell Stefan it looks “echt heerlijk”. Those really are very, very big steaks….

    • *smile* Knowing the linguist he is shall we add ‘meraviglioso’ for his favourite cuisine, ‘ganz wunderbar’ for the times he and Kees are in Germany and ‘oivaliselt maitsev’ if he ever decides turn NE my birth-country way!! [NO: history 1 : food: 0 !!]

  • Conor, this marvelous!

  • Drooling! Cooked to perfection.

  • Conor and Stefan, it looks as if you did the beautiful meat justice. Mmmmm

  • The ‘Belted Galloway’ a stranger, St Emilion more of a friend 🙂 ! Oh ‘the Dutch’ will join you again . . . too much fun not to . . . and PLEASE we want to be there too!! In spirit at least . . . .

  • It certainly does Kate. And, yes, they are….

  • what are you doing to us poor people who live so far away and cannot even see meat like this!!!!! Do you hear the growls of our stomachs? And the photographs Conor, the food looks so real I feel I could just tuck into the plate – those little potatoes just look divine too. And to top all this with a beautiful St Emilion – oh ……this is torture 🙂 🙂
    Btw – WP is still playing up – I do not get any notification of your posts into my reader.

  • I am glad you got to get together with Stefan and Kees to eat this great beef and imbibe a little (or a LOT, as that may be…) 🙂

  • What fun getting together with fellow bloggers. 🙂 Given how fun it is I’m always surprised there aren’t more food based friendships. I mean, good wine, good company, and fabulous food, what more do you need?

    • Nothing! You guys should come over some time 🙂

  • Conor, it was a pleasure and no courage required. That beef was very good indeed, and your amazing photos make it look almost better than in real life. And it was fun, too. Thanks again for showing us a great time. As Arnold would say: we’ll be back!

  • That is one gorgeous piece of meat! The dish looks incredibly tasty! 🙂

  • Sounds like a great time was had by all! And that steak looks incredible.

    Believe it or not, I’ve never tried cooking sous vide. It requires a kind of precision and fuss that I don’t have the patience for, at least not in the kitchen. And yet I wonder if I’m not missing out… What’s your take? Worth the extra effort?

Join the conversation, you know you want to....

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: