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
- Prep Time
- Cook Time
- 4-5 Short Ribs
- Difficulty Level Intermediate
- 4 or 5 Beef short ribs (on bone, not cross-cut)
- Onion powder
- Garlic powder
- 1 can tomato paste
- Salt and pepper
- 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.
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 ...Read more about this chef..