Sous Vide Chinese Five-spice Beef Short Ribs

This Asian-inspired sous vide Chinese five-spice beef short rib is melt-in-your-mouth delicious. Serve it with noodles, scallions, and chili-garlic sauce and you'll never want to get Chinese takeout again. It would also be fantastic in a bowl of good ramen.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 24:00

Temperature : 142F / 61.1C

Ingredients

• 8 bone-in beef short ribs
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons honey
• 4 tablespoons Chinese five-spice powder

Directions

1. Set the Anova Sous Vide Precision Cooker to 142°F (61°C).
2. Season the short ribs with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the short ribs from the bag and pat dry with paper towels. Brush short ribs with honey and sprinkle with five-spice powder. Heat the broiler to high.
2. Transfer the short ribs to a foil-lined broiler-safe baking sheet. Broil until the sauce is caramelized, about 5 minutes.
3. Transfer the short ribs to a serving platter. Let rest for 10 minutes, and serve.