Beef short ribs, my favorite

I had beef short ribs for dinner. This kind of meat is perfect for sous vide because the effect is similar to a slow cooker but the flavor doesn’t disperse in the cooking liquid and it doesn’t need a ton of seasoning.

These were cooked at 170F for 24 hours then finished in a 425F oven for 20 minutes.

These came out tender, juicy and well seasoned.

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