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Short ribs are a rich, fatty cut that is full of amazing flavor. However, it can really overwhelm a dish if the sides are also heavy. I often serve short ribs with this simple corn, bean and kale salad. It cuts the richness of the short ribs while adding bright flavors to the meal.
I like my short ribs cooked at 131°F (55°C) for medium rare, and it takes 2 to 3 days at that temperature to fully tenderize the sous vide short ribs. If you prefer a more braise-like short rib, or are short on time, you can cook them at 176°F (80°C) for 12 to 24 hours. For something in between, I really like 156°F (68.9°C) for 1 to 2 days.
I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.
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Preheat a water bath to 131°F (55°C).
Lightly salt and pepper the short ribs. Place in a sous vide bag then seal it. Place the bag in the water bath and cook for 2 to 3 days, until tenderized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat some oil in a pan over medium heat. Add the shallots and cook until tender. Add the kale, garlic, and vinegar then cover and let cook until the kale is tender, about 10 to 20 minutes, stirring occasionally and adding small amounts of water as needed. Stir in the corn and beans then season with salt and pepper.
Take the sous vide bag from the water and remove the cooked short ribs. Dry thoroughly using paper towels or a dish cloth. Lightly salt the short ribs then quickly sear them for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the short ribs into bite-sized pieces or slices.
Place a spoonful of the salad on a plate and top with several slices of the short ribs. Sprinkle with some fresh parsley, drizzle with olive oil then serve.
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