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72 Hour Sous Vide Short Ribs

4345 min 4 servings Medium
Sous vide cooking has revolutionized the way we approach meat dishes, offering precision and consistency that traditional methods can't match. This 72-hour sous vide short ribs recipe exemplifies this technique, delivering ribs that are incredibly tender and full of flavour. By cooking the ribs at a low and steady temperature, every bite is melt-in-your-mouth perfect. This recipe is ideal for home cooks looking to elevate their dinner parties or impress family with restaurant-quality results. For those who have the patience, the payoff is remarkable. These sous vide short ribs are perfect for food enthusiasts who appreciate both the science and art of cooking.

Instructions

1

Prepare the short ribs

Season the short ribs with salt and pepper, ensuring an even coating. Rub them with minced garlic and olive oil.

Pro tip: Let the seasoned ribs sit for 10 minutes to absorb flavours.

2

Seal the ribs

Place the seasoned ribs into vacuum seal bags, sealing them tightly to prevent water ingress.

Pro tip: Use a double seal for extra security.

3

Set up the sous vide

Preheat your sous vide water bath to 57°C (135°F).

Pro tip: Ensure the water level is adequate to fully submerge the bags.

4

Cook the ribs

Immerse the sealed bags into the water bath and cook for 72 hours, maintaining the temperature consistently.

Pro tip: Check water levels periodically and add more if necessary.

5

Remove and rest

After cooking, remove the ribs from the bags and pat dry with paper towels. Let them rest for 5-10 minutes.

6

Finish the ribs

Heat butter in a pan over high heat. Sear the ribs for 1-2 minutes per side until browned. Sprinkle with fresh thyme.

Pro tip: Baste the ribs with melted butter while searing for added flavour.

💡

Tips & Tricks

  • Ensure the water bath maintains a consistent temperature to achieve perfect textures.
  • Use a vacuum sealer for best results in flavour infusion.
  • Finish the ribs on a grill or in a hot pan for a delicious crust.
  • Let the ribs rest briefly after browning for juicier results.

Frequently Asked Questions

How long to cook short ribs sous vide?

For this recipe, the short ribs are cooked sous vide for 72 hours at 57°C (135°F) for optimal tenderness.

What temperature for sous vide short ribs?

The recommended temperature for sous vide short ribs is 57°C (135°F).

Can short ribs be made ahead of time?

Yes, sous vide short ribs can be made ahead of time and stored in the refrigerator for up to 3 days.

How do you finish sous vide short ribs?

Finish sous vide short ribs by searing them in hot butter for 1-2 minutes per side for a crispy exterior.

What is the best cut for sous vide short ribs?

Bone-in beef short ribs are ideal for sous vide as they become incredibly tender and flavourful.

Serving Suggestions

Serve these luscious short ribs with creamy mashed potatoes or roasted vegetables for a complete meal that highlights their rich flavours. The ribs can be prepared ahead of time and stored in the fridge for up to 3 days after sous vide cooking. Simply finish them with a quick sear before serving to retain their deliciousness.

Nutrition per serving

650

Calories

45g

Protein

52g

Fat

3g

Carbs

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Professional Digital Meat Thermometer, 1 Sec Instant Read, ±0.5℉ Accuracy NIST&NSF Certified Food Thermometer, Auto-Rotate Bright LED Screen, Highly Waterproof Cooking Thermometer for Grill BBQ, Black

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Professional Digital Meat Thermometer, 1 Sec Instant Read, ±0.5℉ Accuracy NIST&NSF Certified Food Thermometer, Auto-Rotate Bright LED Screen, Highly Waterproof Cooking Thermometer for Grill BBQ, Black

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