Sous Vide Short Ribs: Velvety, Pull-Apart Beef
Achieve velvety, pull-apart sous vide short ribs every time using this low-temperature method. Enjoy truly perfect beef without stress.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodiefront.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum seal bag
- Cast iron skillet
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Spoon
- Whisk
- Fine-mesh sieve
- Kitchen towel
- Plate
Ingredients
- 3 lbs bone-in beef short ribs
- 2 tbsp kosher salt
- 1 tbsp coarsely cracked black peppercorns
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 large shallot, peeled and halved
- 1 cup dry red wine
- 1/2 cup beef bone broth
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