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Short Ribs (Sous Vide) — 155°F / 68°C for 24-72 hours
Essentialpork
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Sous Vide Temperature: 155°F / 68°C
Cook Time: 24-72 hours
Overview
Short Ribs (Sous Vide): set water bath to 155°F (68°C) for 24-72 hours. Braised texture with steak-like sliceability.
Key Details
- Sous Vide Temperature: 155°F / 68°C
- Cook Time: 24-72 hours
- Braised texture with steak-like sliceability.
- Vacuum-seal or use water displacement method
- Sear after for Maillard reaction crust
Why This Matters
- Sous vide provides precise temperature control
- Impossible to overcook at the target temperature
- Edge-to-edge even doneness
- Restaurant-quality results at home
How To
- 1Set immersion circulator to 155°F (68°C)
- 2Season and vacuum-seal the food
- 3Cook for 24-72 hours
- 4Remove from bag and pat dry
- 5Sear in a screaming-hot cast iron pan for 30-60 seconds per side
Tags
cooking-tempssous-videshort-ribs-sous-videprecision-cooking
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EssentialFrequently Asked Questions
155°F (68°C) for 24-72 hours. Braised texture with steak-like sliceability.