If you’re like us and you love meat, you don’t wanna miss out on these bad boys. The 72 hour anticipation is more than worth it, leading to the most moist, flavorful, delicious short ribs you’ll ever eat.
We love this with a nice buttery cauli mash, spinach salad or creamed spinach.
If you’re not familiar with sous vide cooking, here’s a good overview.
Here’s what you’ll need:
4 lbs English style grass fed/fished short ribs
1 tablespoon cacao powder
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1-2 teaspoon salts (we like it salty)
1/4 teaspoon black pepper
Couple tablespoons high smoke point oil to finish the meat (we like avocado or grape seed)
combine spices into bowl and mix well
Thoroughly coat short ribs with dry rub and place into zip lock or vacuum sealed bag
Place in sous vide water bath at 133 degrees for 72 hours. If your bucket doesn’t have a cover, you need to check the water levels due to evaporation
Let cook for 72 hours
Remove from bath, and heat cast iron pan for 5 minutes
Add oil to hot pan, sear on all sides until brown and finished. Remember, the sear is only to finish the meat on the outside, the inside is already cooked to perfection.
Recipe adapted from Anova.