For my entire life, Short Ribs have always been a favorite of mine. Tender, fall apart juicy bombs of flavor. You’ve probably braised so many short ribs you’re unaware that you can take this amazing cut to the next level with cooking your Short Ribs Sous Vide. You also probably didn’t know you can actually take them into the stratosphere by making your Sous Vide Short ribs…medium rare!

**Note: We’ll be cooking at 139F today which is not technically medium rare by temperature but as we know, our guests don’t always understand that color isn’t a doneness. They will associate the color achieved with that medium rare thought.

🔪Prep Time 10 minutes

🛁Sous Vide Time 48 hours @139F/59.4C

👨‍🍳Seared: Cast Iron Skillet

🥩 Total Time 48 hour 20 minutes

Ingredients

• Texas Beef Short Ribs from Porter Road
• Salt
• Hardcore Carnivore Black
• 2 tsp Miso Paste
• 4 tbps Water
• 2 tbsp Mirin
• 2 tbsp Soy Sauce
• 2 tbsp maple syrup

Instructions

I started with these beautiful Texas Sized Short Ribs from porter road butcher. For this cook, I trimmed these short ribs down to blocks (for presentation, you can leave everything whole). I also cut off all of the fat and silver skin on the tops of the short ribs. I then salted the short ribs on every side and put them on a rack, uncovered in my fridge overnight. This is what is called dry brining. It allows the salt to penetrate the short ribs.

After the Short ribs have had the chance to dry brine, we can begin to get them ready for the Sous Vide. Now take your Vacuum Sealer and leave a little bit of space between ribs. This Sealer is the new Anova Vacuum sealer. If you’re not using a vacuum sealer you can use gallon ziploc bags.

In place of nicely vacuum Sealed bags you’re going to want to use the water displacement method which is achieved by using zip locks and submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips. If you want to hear more about the Anova Vacuum sealer and container. I wrote a great review here: Anova Vacuum Sealer and Container review. I also link to the equipment I use at the end of the blog.

Set your Anova Precision Cooker to 139F/59.4C and place bag in bath for 48 hours.

After you remove the Sous Vide Short Ribs from the bath its time to get some color on these beauties. With this cook I really wanted to get some great contrast of color on these. Now, I know what you are thinking, wait they’re going to fall apart if your try to sear those. Thats the beauty of cooking Short Ribs at this temperature. So I first dried the exterior of the short ribs a bit. Then I seasoned the exterior with hardcore carnivore black.

Heat your Cast iron skillet on high heat till it starts smoking. Then add in some high smoke point oil into the skillet (I use avocado oil). With the hardcore carnivore, this wont take long to get a great deep charred color. Start out with 20 to 30 seconds a side and keep checking them.

Slice thinly against the grain and serve these amazing creations on whatever you’d Like. Here it is plated on a Sous Vide Pom Puree and with this amazing miso sauce from Food 52. I listed the ingredients in the beginning of the blog. All you need to do is mix together in a saucepan. Bring to a boil, and reduce by 1/3.

Now go ahead and cook this one! Its definitely going to be one of your favorites!

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Equipment List Links:

Vacuum Sealer: Anova Vacuum Sealer

Vacuum Seal Bags: Anova Pre Cut Vacuum Sealer Bags

Vacuum Seal Rolls: Anova Rolls Vacuum Sealer bags

Sous Vide Circulator: Anova Nano 

Sous Vide Circulator: Anova Pro

Sous Vide Container: Anova Sous Vide Container

Chef Knife: Wustoff Chef Knife

Meat Church Rub: Meat Church Rub

BBQ Sauce: Lillies Smokey Hot

Sheet Pan With Wire Rack: Sheet pan with a rack

Skillet: Skillet

Meat Tenderizer: Meat Tenderizer

Mortar and Pestle: Mortar and Pestle