Sous Vide Short Ribs

(10)

Cole Wagoner

Alabama

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Medium-rare short ribs, that are incredibly tender, with the "BEEFIEST" flavor I have ever tasted. Traditionally a cut that requires a long braise to break down the connective tissue and turn that into gelatin, ensuring the meat is perfectly tender, but not unlike a pot roast, etc. Delicious, yes. Boring? A bit! Sous Vide is all about innovation! With the Anova, this same process is only achieved using a much longer period of time, but a much lower temperature. This is a result that Sous Vide truly is the ONLY method capable of doing!
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Ingredients for 4

  • 3 Lbs english cut short ribs

  • 4 quarts peanut oil

  • Salt and Pepper

Directions

  • Step 1

    Start with a 60 second boil to ward off any surface bacteria. (I didn't salt them ahead of time, so they went in with no seasoning, to avoid the meat curing over 3 days.)

  • Step 2

    Seal the short ribs and drop them into a pre-heated vessel. I recommend covering the tub with a lid or plastic wrap to avoid evaporation and the machine possibly cutting off due to a low water level over the course of 72 hours.

  • Step 3

    Remove ribs, dry very well, and season with salt.

    • Deep Fry

    • Step 0

      Deep fry at 375-400 until crispy and brown. Season again with salt and pepper. Beef, Salt, Pepper. That's all you need.

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132 F / 55.6 C Recipe Temp
Recipe Time
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