72-Hour Sous-Vide Short Ribs
Seattle Food Geek
Ingredients3 d 15 m servings 940
- Heat water in a sous-vide water bath to 133 degrees F (56 degrees C).
- Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, sealable plastic bag. Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
- Submerge bag fully in the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Increase heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
- Remove ribs from water bath; let rest in bag on cooling rack placed over baking sheet until cool enough to handle.
- Remove ribs from bag and drain. Turn ribs bone-side up on a work surface and slice meat between bones lengthwise to separate ribs. Cut membrane running along the length of the rib; slide bone loose from the meat. Trim any excess fat and cut into serving portions.
- Pat ribs dry with paper towels; return to cooling rack-lined baking sheet. Heat a skillet until smoking hot; brown ribs quickly, 30 seconds to 1 minute per side.
- Cook's Notes:
- I use a 6-pound uncut slab of short ribs from my butcher, but you can use 6 to 8 pre-cut pieces.
- I prefer alderwood smoked salt.
- Use more than 1 sealable plastic bag if necessary to leave plenty of room between ribs.
- Ribs can also be browned to finish using a blowtorch, or under a hot broiler. The goal is to brown them evenly and as quickly as possible.
Per Serving: 940 calories; 83.3 1.3 43 186 2402 Full nutrition
ReviewsRead all reviews 2
I have made 72-hr sous vide ribs, but not with this exact recipe. They were spectacular. However, I felt a need to respond to the other reviewer who questioned the food safety. Sous vide safety ...