Short Ribs Sous Vide

Short Ribs Sous Vide. You can adjust either or both to influence your results Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted).

Delicious sauce options to accompany the ribs include tangy BBQ sauce, luxurious red wine reduction, vibrant chimichurri, sweet honey mustard glaze, and creamy chipotle mayo . A 72 hour cook at 130F delivers a texture you've never experienced before, while 24 hours at 165F delivers a traditional yet juicy texture

Sous Vide Short Ribs with Red Wine Reduction

Sous vide cooking, like all cooking, is about time and temperature Set the grill up for direct high heat cooking (450°F or higher) Beef short ribs have the largest array of possible textures and flavor profiles out of any meat cooked sous vide

. Beef short ribs with a red wine reduction is sure to impress and is easy to make ahead of time, making this the perfect dish to serve at your next dinner party. Short ribs after sous vide, before searing Sous Vide the short ribs for 48 Hours

Sous Vide Short Ribs with Red Wine Reduction. (Try to go for at least 36 hours, or up to 72 hours) Delicious sauce options to accompany the ribs include tangy BBQ sauce, luxurious red wine reduction, vibrant chimichurri, sweet honey mustard glaze, and creamy chipotle mayo .