Sous Vide Beef Short Ribs
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Edge-to-edge perfection. No skill required.
Ingredients for 4
1.5 pounds well-marbled boneless beef short ribs
2 tablespoons olive oil
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 132°F (55.5°C).
Season the short ribs liberally with salt, seal in a vacuum or Ziploc plastic bag, and cook for 48 hours.
Finishing Steps — Stovetop
Remove steaks from the bag, pat dry, and season with salt and pepper.
In a large cast-iron skillet, heat oil over medium-high heat until just beginning to smoke. Add butter and steaks and sear until dark golden brown on each side, about two minutes per side. Baste with butter as you cook.
Slice steaks, season with additional salt and pepper as desired, and serve.