hese were incredible and a fantastic example of how sous vide can transform a cheap cut. At 72-hours cook time, these are unreal
. We used the timing and temperature from Chef Step’s guide, Beef Short Ribs Your Way
. You must do this. Do this now. However, if you don’t have a sous vide all is not lost! You can get a conventional braised texture from your slow cooker. No, it does not compare to the sous vide. Sorry. But it will still be delicious!
As seen in: 10 Days of Sous Vide: Dispelling Myths & 72 Hour Short Ribs (Day 3). Also featured on PureWow and Brit + Co.
Hawaiian BBQ Short Ribs
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Combine the first five ingredients, mixing well
In a glass bowl, cover the short ribs with the sauce. Cover and refrigerate overnight.
For sous vide
Preheat sous vide to 54 ˚C / 131 °F .
Vacuum seal the ribs, with sauce. Place into water bath and cook for 72-hours.
For slow cooker
Add ribs with sauce to your slow cooker. Cook on LOW for 9 hours. Do not cook on high--this must be done low & slow to avoid toughness.