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Step One:
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Set the Sous Vide the 135u00b0F
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Step Two:
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Season beef short rib portions with kosher salt and coarse ground black pepper.
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Step Three:
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In a hot pan, grill or plancha, sear off beef short ribs until Maillard reaction has taken place. The optimal result is to have even browning on all sides. Basting the ribs in foaming butter will result in desirable coloring and optimal flavor.
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Step Four:
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In a medium or large vacuum bag, place seasoned, trimmed portion of beef short rib and evenly distribute beef fat (or olive oil), thyme sprigs, black pepper and cooking liquid amongst portions.
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Step Five:
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Vacuum seal portions to 90-95%.
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Step Six:
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Once target temperature of 57.2u00b0C/135u00b0F is reached, place sealed short ribs in circulating water bath. Allow for at least 50% food to water, 1:1 ratio to ensure optimal circulation.
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Step Seven:
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Cook for 48 hours for medium rare beef. Longer cook times are necessary with tougher cuts of beef to allow time for muscle fibers to fully break down.
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Step Eight:
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Remove the beef short ribs from vacuum bag. To obtain more browning or crust, beef short ribs may be seared in a hot pan or be placed in a 230u00b0C/450u00b0F oven for 5-10 minutes, or until desired finish is resulted.
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Step Nine:
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Beef will require very little resting time. After 60 seconds of rest, beef may be sliced and plated.
