Dan Potter shares his 72 hour sous vide short rib recipe with the Hasty-Bake Test Kitchen and man, do they look good! If you aren’t familiar with the sous vide method of cooking, we recommend doing a little research and giving it a try in the near future!
Dan’s 72 Hour Hasty-Bake Short Ribs
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4-5 Short Ribs
- Difficulty Level Intermediate
Ingredients
- 4 or 5 Beef short ribs (on bone, not cross-cut)
- Onion powder
- Garlic powder
- 1 can tomato paste
- Salt and pepper
Instructions
- Dry short ribs with paper towels. Season with salt and pepper.
- Apply a heavy coating of onion powder and garlic powder to all sides of ribs. (Literally cover the meat in a coating of both).
- Using a metal spatula, apply a thick layer of tomato paste over the onion/garlic powder, covering all sides of the meat.
- Vacuum seal ribs in cooking bags and submerse in sous vide water bath. Set target temperature for 148 degrees (F). Cook sous vide for 72 hours.
- After 72 hours, remove bag(s) from sous vide bath and remove short ribs from the bag(s). Scrape off any remaining tomato /onion/garlic powder paste and discard. At this point, the cube of meat should be easy to remove from the bone. Remove meat cubes and discard the bones.
- Prep and light your Hasty Bake grill. Place heat deflector over coals and raise the fire bed to sear over high heat.
- Use paper towels to dry surface of meat. Season with salt and pepper. Sear the short rib meat on all sides, approximate 45 seconds on each side (again, using a raised fire bed and extremely high heat).
- Remove short ribs and serve.
- Servings : 2-5
- Course : Entrees
- Recipe Type : Grilling
- Ingredient : Short Ribs
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About Chef
Dan Potter
A “reformed” Texan, Dan Potter is the host of the KRMG Morning News and the host of celebrated local chefs for OKfoodie in Tulsa, OK. OKfoodie is held the second Tuesday ...
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