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short ribs sous vide

Sous Vide Short Ribs

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Ingredients
  

  • 3 lbs beef short ribs
  • 2 tbsp canola or avocado oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp butter
  • 1 clove garlic, sliced
  • 1 bay leaf
  • 2 sprigs fresh thyme or rosemary, or 1 of each

Instructions
 

  • Heat a cast iron pan on the stove while the immersion bath is heating. Add the oil to the pan and sear the beef short ribs on all sides until they’re evenly browned.
  • Open a vacuum sealing package. Let the ribs cool a little, then place them in the package along with the butter, salt and pepper, garlic, and herbs. Vacuum seal the package.
  • Place the package in the immersion bath once you’ve verified it has come to temperature. Cook at 145 degrees F for 24 hours, or use the temperature and time combinations recommended above.
  • Once the cooking time has elapsed, place the package in ice water to cool it rapidly. If you are going to immediately eat the short ribs, this step is unnecessary. If you will not eat the meat within the next 2 hours, chill the package before storing it to prevent any food safety issues.

Notes

*photo by Annick Vanderschelden licensed under CC BY-SA 2.0
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