A Modern Twist on a Classic: Sous Vide Beef Short Ribs

Beef short ribs have long been a favorite among meat lovers due to their rich flavor and succulent, tender texture. They’re traditionally cooked using methods like slow roasting or braising to help break down the tough connective tissue, resulting in fall-off-the-bone tenderness. However, these techniques often require careful attention and hours of cooking. Enter sous vide – a method that simplifies the process and guarantees perfectly cooked ribs every time.

Why Sous Vide Beef Short Ribs?

Beef short ribs are rich and robust, known for their marbling of fat and the deep flavor this lends to the meat. While they can be incredibly delicious, they also require a lengthy cooking time to become tender.

Sous vide provides the solution. By cooking at a precise, low temperature over a prolonged period, sous vide breaks down the tough collagen in the short ribs without overcooking them. The result is short ribs that are evenly cooked and incredibly tender, while still retaining their moisture and flavor.

Sous Vide Beef Short Ribs Recipe and Instructions

Here’s a simple yet delicious recipe for sous vide beef short ribs:

Ingredients

  • 4 bone-in beef short ribs
  • Salt and freshly ground black pepper
  • 2 tablespoons of your preferred herbs or spices (such as thyme, rosemary, garlic powder, or a spice blend)
  • 2 tablespoons of olive oil for searing

Instructions

  1. Season the Ribs: Season your beef short ribs with salt, pepper, and your chosen herbs or spices.
  2. Seal the Ribs: Place the short ribs in a vacuum seal bag. Ensure you remove as much air as possible before sealing the bag.
  3. Sous Vide the Ribs: Set your sous vide immersion circulator to 165°F (73.9°C). Once the water bath has reached the temperature, immerse the vacuum-sealed short ribs. Cook for 24-48 hours. The longer cooking time allows the tough fibers in the meat to break down and become tender.
  4. Searing the Ribs: After the sous vide process, remove the ribs from the bag and pat them dry. Heat the olive oil in a skillet over high heat and sear the ribs on all sides until they have a nice, caramelized crust.
  5. Serve the Ribs: Let the short ribs rest for a few minutes, then serve with your favorite side dishes.

The Sous Vide Advantage

Sous vide cooking not only ensures delicious, fall-off-the-bone tender short ribs, but it also offers convenience and consistency. There’s no need to check on them every few hours like with traditional methods. You can set your sous vide immersion circulator and leave it to do its work. This cooking method eliminates the risk of overcooking and ensures consistent results every time.

Conclusion

Whether you’re a professional chef or a home cook, sous vide offers an innovative way to cook beef short ribs. The combination of low-temperature, slow cooking and vacuum-sealing locks in flavor and guarantees tender, succulent ribs. Sous vide beef short ribs can elevate your dinner from a regular meal to an unforgettable gastronomic experience. Give it a try and savor the melt-in-your-mouth goodness of perfectly cooked beef short ribs.

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