Short rib sou vide

Salt, pepper, vacuum seal, and 72 hours. Seriously.

Cooking short ribs for 72 hours will result in tender meat with varying degrees of texture depending on the tempersture. If you prefer a certain color and texture, it can be achieved by changing the cooking time and temperature. To achieve the color and texture of medium-rare steak, cook the ribs sous vide at 58°C / 136°F for 72 hours. For something in between, cook the ribs at 60°C / 140°F. For a traditional braise, cook them at 88°C / 190°F for just 7 hours.

Also add a couple cloves of garlic & a sprig or two of rosemary &/or thyme to the bag. Happy cooking!