Thomas Keller Short Ribs
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Perfect results in a few simple steps.
Ingredients for 0
1 portion boneless short rib, approximately 210 grams and about 1 inch thick
30 grams unsalted butter, cut into ½-inch cubes
Prepare a water bath with an immersion circulator set to 62ºC.
Season both sides of the short rib with salt. Vacuum seal the short rib in a vacuum sealer bag and place it into the 62ºC water bath. Cover the water bath container with aluminum foil to retain heat and minimize evaporation.
Cook the short rib for 48 hours.
Remove the short rib from the plastic bag and use a kitchen towel or paper towel to pat it dry.
Set a small sauté pan over high heat. Pour enough oil in the pan to thinly coat the bottom. When the oil starts to smoke, place the short rib in the pan, searing each side for about 30 seconds. Add the butter to the top of the short rib, lower the heat to medium, and baste the short rib with the butter, about 30 seconds.
Transfer the short rib to a plate lined with paper towels to drain briefly. Slice the short rib on a bias and serve as desired.