72-Hour Sous Vide Short Ribs
This recipe for short ribs uses the sous vide method of low-and-slow cooking to yield impossibly tender meat that is packed with flavor.
Heat water in a sous vide water bath to 133 degrees F (56 degrees C).
Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt.
Place ribs into a large resealable plastic bag.
(Use two bags if necessary to leave plenty of room between ribs.) Seal on low pressure if using a vacuum sealer removing as much air as possible.
Submerge the bag fully into the water bath and cook rotating every 12 to 18 hours for 60 hours.
Increase the heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
Remove ribs from the water bath; let rest in the bag on a cooling rack placed over a baking sheet until cool enough to handle.