Sous Vide Beef Short Ribs

(247)

Jeff Akin

Kansas City

Founder of Feed Me Creative, a culinary content studio in Kansas City, MO. For more information, visit www.feedmecreative.com or find us on Instagram @feedmecreative.

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Typically, short ribs are braised for several hours until fork tender — a virtually foolproof method creating hearty, satisfying comfort food. You can get this traditional result with sous vide, too, but this recipe produces a steak only achievable with the magic of the Anova Sous Vide Precision Cooker. Thanks to our local butcher, we got our hands on some exceptionally well-marbled Akaushi boneless short ribs and cooked at 132°F for 48 hours. With just a quick sear, the end result was absolute perfection, offering both the unctuousness and deep flavor of a ribeye with the nearly fork-tender texture of a perfectly cooked filet.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 132°F (55.5°C).

  • Step 2

    Season the short ribs liberally with salt, seal in a vacuum or Ziploc plastic bag, and cook for 48 hours.

    • Finishing Steps — Stovetop

    • Step 0

      Remove steaks from the bag, pat dry, and season with salt and pepper.

    • Step 1

      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.

    • Step 2

      Slice steaks, season with additional salt and pepper as desired, and serve.

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132 F / 55.6 C Recipe Temp
Recipe Time
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