Sous-vide Beef Short Rib

As with most of the hard working muscles on animals, the long-slow cook of sous-vide really does the short rib justice in terms of flavour and texture. Some recipies suggest longer times at lower temperatures, but my personal preferences is that those are a bit too steak-like in texture and a bit too chewy for this cut.

Ingredients

• 1 bone in cut of short-rib of beef per person
• 1 tbsp butter
• 1 tbsp sunflower oil

Method

1. Cut the beef short-rib into pieces with each individual rib bone and place in sous-vide bags with a pinch of salt and vacuum seal.
2. Cook at 72 degrees for 24 hours.
3. When ready to finish the beef, remove from the sous-vide bath and open each bag and pour the liquid into pan.
4. Add a tbsp of butter per rib to the pan of juices and simmer on a low heat for 20 to 30 minutes until reduced in liquid by half.
5. Once the reduction is ready, heat a cast iron pan over a high heat with the sunflower oil until it starts to shimmer.
6. Fry the short-rib for 30 seconds each side, using a blow torch on the top as the bottom crisps if you have one.
7. If you don't have a blow torch then give each side another 20 seconds or so to properly crisp up.
8. Server in a dish with mashed potato and brocolli before drizzing the reduced sauce over all bits of the dish.

Serves 1 person per beef short-rib.