Best 72 Hour Sous Vide Short Ribs Recipes
BEST 72 HOUR SOUS VIDE SHORT RIBS RECIPE
72 hour sous vide short ribs are a classic preparation method that people use to highlight the sous vide method. By cooking them at a lower temperature for a long period of time, you can have succulent, juicy short ribs that are still just medium rare. It's a type of dish that no other cooking method do accomplish.
Provided by Jason Logsdon
Categories Main Course
Time P2DT45m
Yield 4
Number Of Ingredients 3
Steps:
- Set your sous vide machine to 131°F (55.0°C) for medium rare or 141°F (60.5°C) for medium.
- Remove any gristle, fat, or connective tissue. Lightly salt the meat and sprinkle with the spices.
- Place the short ribs in a sous vide bag and seal it. You can use a silicon bag, Ziploc-brand freezer bag, or a heat safe vacuum bag or zip top bag.
- Add the bag to the preheated sous vide water bath. Let it cook until it is tenderized, 2 to 3 days.
- Once fully cooked, take the sous vide bag out of the water bath and remove the meat from the bag. Pat it dry with a paper towel or dish cloth.
- Heat a heavy pan with some oil in it over medium-high to high heat until it just starts to smoke. Add the meat and sear quickly, about one minute per side. You want the short ribs to just brown but not overcook any more.
- Plate the beef like you would a traditionally cooked version.
Nutrition Facts : Calories 635 Calories calories
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