Sous vide cooking works its magic on many foods but yields some of the most dramatic results on short ribs In traditional recipes the ribs usually cut into short 2 to 3inch chunks by the butcher are braised for several hours Although the braising method adds great flavor and makes the meat extremely tender its also usually well done But thanks to our sous vide wizardry were able to maintain a perfectly pink mediumrare and forktender meat After tasting these short ribs I may never cook any type of ribs the same way again This summer I plan to lightly smoke a rack of spare ribs then cook them sous vide for a few days before finishing them back on the grill I expect pretty incredible results
3 days 25 mins
Easy
6
