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72-Hour Sous Vide Short Ribs

72-Hour Sous Vide Short Ribs

Cost $50, save $30

  • 4,320 Min
  • 6 Servings
  • $50

INGREDIENTS

  • Meat

    • 6 pounds beef short ribs

  • Spices and Seasonings

    • 8 cloves garlic, crushed
    • 🧂 2 tablespoons smoked salt

STEPS

1

Heat water in a sous vide water bath to 133 degrees F (56 degrees C).

2

Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, resealable plastic bag. Seal, removing as much air as possible.

3

Submerge the bag fully into the water bath and cook, rotating every 12 to 18 hours, for 60 hours.

4

Increase the heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.

5

Remove ribs from the water bath; let rest in the bag until cool enough to handle.

6

Remove ribs from the bag and drain. Slice meat between the bones, trim excess fat, and cut into serving portions. Pat ribs dry with paper towels.

7

Heat a skillet until smoking hot. Add ribs and brown quickly, 30 to 60 seconds per side.

NUTRIENTS

Per 1 serving

🔥

940

Calories

  • 43
    Protein
  • 1
    Carbs
  • 83
    Fats

💡 Rotate meat regularly during sous vide for even cooking.Ensure vacuum seal is tight to prevent leaking.Pat ribs dry before searing to achieve a crispy crust.Use high-quality meat for best flavor and texture.