Short Ribs sous-vide
Along with King Salmon, Beef short ribs is one of my “go-to” recipes for my thermal bath.
I’ve experimented a bit with time and temp and seasonings, but in general what I do is:
* Get a package of beef short ribs, from Safeway if I’m there and lazy, from the butcher if I have time
* Trim some of the most dense fat, as it just plain won’t render in the cooker
* Cover with Lemon seasoning from Peak (or whatever you enjoy, I like lemon & pepper). Be careful of too much salt given the long cooking time. I use Worcestershire sauce as a binder, and sometimes add a bay leaf or other spicing
* Vacuum seal as best you can
* 133-135F for 2-3 days
* Saute mushrooms in the juice to make a sauce
* Optionally brush the ribs with a grilling sauce (we like cherry, for example) and then sear on each side on a hot grill
* Serve covered with sauce
YUM!
Sous-Vide & Cooking 