Sous Vide Beef Short Ribs
Trim excess fat from short ribs
Liberally salt short ribs on all sides and let stand for 30 minutes
Add avocado oil to cast iron skillet on medium high heat until shimmering.
Briefly sear short ribs on all sides. Just for flavor, not to cook.
Let ribs cool to touch.
Add pepper, parsley, thyme, and garlic to ribs and seal in zip-lock bags.
Put bags in sous vide at 133F for 48 hours.
Remove ribs from bag and discard thyme and excess herbs.
Torch ribs to add crispness.
Serve with favorite sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 92 | ||
Calories from Fat: 85 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.5mg | 2 % | |
Potassium 48mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 92
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