Boneless short ribs are a cut that benefits from long, slow cooking to become tender. Traditionally that means braising until well done, but using sous vide allows you to hold a medium-rare temperature overnight and transform these economical ribs into a steak-like meal the next day. Anne walks through a straightforward prep so you can enjoy this budget-friendly cut in a new way.
The printable recipe is linked above. If you’re putting together a shopping list, here’s what you’ll need:
Day 1:
Meat: Boneless short ribs
Seasoning: Salt, black pepper, and garlic powder (or your preferred rub)
Day 2:
Searing: Butter and/or neutral cooking oil (you can also finish on a hot grill if you prefer)