Sous Vide Short Ribs

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!

Author

Cole Wagoner

Prep Time: 00:10

Recipe Time: 72:00

Temperature : 132F / 55.6C

Ingredients

• 3 Lbs english cut short ribs
• 4 quarts peanut oil
• Salt and Pepper

Directions

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

Deep Fry

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