72-Hour Sous Vide Short Ribs

Ingredients

• 3 lbs. boneless beef short ribs
• 1/4 cup olive oil
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons smoked paprika
• 2 tablespoons ground black pepper
• 2 tablespoons sea salt
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions

1. Preheat the sous vide bath to 135°F.
2. In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, black pepper, sea salt, oregano, and thyme. Mix until combined.
3. Add the short ribs to the bowl and rub the marinade all over the ribs. Cover and refrigerate for 2-3 hours.
4. Remove the short ribs from the marinade and place in a sous vide bag.
5. Seal the bag and place in the preheated sous vide bath. Cook for 72 hours.
6. When done, remove the short ribs from the bag and pat dry with paper towels. Preheat a grill or grill pan to high heat.
7. Grill the short ribs for 2-3 minutes per side, until charred and caramelized.
8. Serve the short ribs with your favorite sides.

Interesting Facts

• Sous vide is a French cooking technique that involves cooking food in a sealed bag in a hot water bath.
• Short ribs are an incredibly flavorful cut of beef that are best cooked low and slow.
• Cooking short ribs sous vide ensures that they are cooked evenly and are incredibly tender.