72-Hour Sous-Vide Short Ribs

1. 1

   Heat water in a sous-vide water bath to 133 degrees F (56 degrees C).

2. 2

   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.

3. 3

   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.

4. 4

   Remove ribs from water bath; let rest in bag on cooling rack placed over baking sheet until cool enough to handle.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.