Sous Vide Boneless Beef Short Rib
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
This boneless beef short rib cooks like a strip steak — for half the price — with the Anova Sous Vide Precision Cooker.
Ingredients for 6
2 lb (907 g) boneless beef short ribs
kosher salt and freshly ground black pepper
1 tbsp. (15 mL) olive oil
Set the Anova Sous Vide Precision Cooker to 130°F / 54.4°C
Season the beef liberally with salt and pepper. Heat oil in a large skillet over high heat until smoking. Sear beef on all sides until golden brown. Set aside and let cool for 10 minutes.
Seal beef in vacuum seal or plastic bag and cook for four hours.
Remove the short ribs from the bag and let rest for 10 minutes.
Slice across the grain and serve.