1930s Beef Short Ribs & Rice in a Jar
9 ingredients · 14 steps · from 1930s Survival Kitchen
Ingredients
- 3 lb Bone-in beef short ribs
- a lot Paprika
- a lot Black pepper
- a couple of tablespoons Salt
- a good chunk Butter
- whole Garlic cloves
- a couple Black peppercorns
- half a cup Rice
- as needed Water
Steps
- Make a dry rub of paprika, black pepper, and salt and rub it into the meat fibers.
- Place each piece of meat in its own bag with the remaining spices.
- Lower the bag into ice-cold water to force out air and create a vacuum seal.
- Tie the bags and refrigerate for 2 hours.
- Wash the rice under ice-cold water to remove starch.
- Sear the meat in hot butter for 1 1/2 minutes per side.
- Add garlic cloves and black peppercorns for aroma.
- Pour water over the meat and simmer for 15 minutes to make broth.
- Sterilize jars in the oven at 250F for 15 minutes.
- Assemble jars: garlic and pepper at the bottom, washed rice, then meat, then broth.
- Cover jars with foil and poke holes for steam to escape.
- Bake jars in the oven at 275F for 4 hours.
- Remove the foil, wipe rims with white vinegar, and screw on clean lids.
- Let jars cool to form a vacuum seal, then store.
Recipe extracted by Foodle from “When Shelves Go Empty, This Meat Jar Will Feed Your Family. 2-Year Shelf Life.” by 1930s Survival Kitchen. Quantities follow the video and may be approximate — watch the original for technique.
