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Sous Vide Beef Short Ribs
Created by: Howcan Team
Ingredients
- 4 beef short ribs, about 2 inches thick
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the sous vide water bath to 135°F (57°C).
- Season the beef short ribs generously with salt and pepper.
- Place each beef short rib in a separate vacuum-sealed bag, along with 1/2 tablespoon of olive oil, 1 clove of minced garlic, and 1 sprig each of rosemary and thyme.
- Vacuum-seal the bags using a vacuum sealer, ensuring a tight seal to prevent any water from entering the bags during cooking.
- Once the water bath has reached the set temperature, carefully submerge the sealed bags into the water, ensuring they are fully submerged.
- Cook the beef short ribs in the sous vide water bath for 24 hours.
- After 24 hours, carefully remove the bags from the water bath and transfer the beef short ribs to an ice bath to cool for 10 minutes.
- Once cooled, remove the beef short ribs from the bags and pat them dry with paper towels.
- Heat a cast-iron skillet over high heat and sear the beef short ribs for 1-2 minutes on each side, until a golden crust forms.
- Serve the sous vide beef short ribs hot, garnished with fresh herbs if desired.
Sous vide beef short ribs have a rich history dating back to the 1970s when French chefs Georges Pralus and Bruno Goussault pioneered the sous vide cooking technique. This method involves vacuum-sealing the meat and cooking it in a water bath at a precise temperature for an extended period, resulting in tender, flavorful ribs. Today, renowned chefs like Thomas Keller and Heston Blumenthal have popularized this dish, infusing it with their own unique flavors and techniques. In restaurants across the globe, from Michelin-starred establishments to local eateries, sous vide beef short ribs have become a staple, delighting diners with their melt-in-your-mouth texture and intense beefy flavor. For the best version of this dish, look for ribs that are well-marbled and cook them at a precise temperature for an extended period to achieve that perfect tenderness. Whether it's served with a rich red wine reduction or a tangy barbecue glaze, sous vide beef short ribs are a true culinary delight that continues to captivate food enthusiasts worldwide.
1460 min
4
450 calories
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