This simple 72 hour sous vide short ribs recipe is a classic sous vide dish. The medium-rare ribs turn out like and amazing steak and is something completely unique.
For the Short Ribs
2 pounds short ribs
1 to 2 teaspoons salt
1/2 to 1 teaspoons spice rub or herbs (optional)
To Assemble
Sides (optional)
Sauces (optional)
Garnishes (optional)
Set your sous vide machine to 131°F (55.0°C) for medium rare or 141°F (60.5°C) for medium.
Plate short ribs are usually fattier, while chuck is meatier and often tougher. Both types can be cooked in a pretty similar manner, and the differences in the individual cow will make almost as much difference as the cut.
Remove any excess gristle, fat, or connective tissue. Lightly salt the meat and sprinkle with the spices.
Place the short ribs in a sous vide bag and seal it. You can use a silicon bag, Ziploc-brand freezer bag, or a heat safe vacuum bag or zip top bag.
Add the bag to the preheated sous vide water bath. Let it cook until the short ribs are tenderized, 2 to 3 days.
72 hour sous vide short ribs are a classic preparation that people use to highlight the sous vide method. Cooking them at a lower temperature for a long period of time results in succulent, juicy short ribs that are medium rare. It's a type of dish that no other cooking method do accomplish.
Once fully cooked, take the sous vide bag out of the water bath and remove the meat from the bag. Pat it dry with a paper towel or dish cloth.
Heat a heavy pan with some oil in it over medium-high to high heat until it just starts to smoke. Add the meat and sear quickly, about one minute per side. You want the short ribs to just brown but not overcook any more.
Plate the short ribs like you would a traditionally cooked version.
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