Hey Reader,
Today, I have a unique sous vide recipe to share with you – sous vide beef short ribs slow-cooked in a gluten-free soy-coconut sauce with garlic, star anise, and bay leaves.
By slow-cooked, I mean for 48 hours. Imagine how deeply the flavors get infused.
The best time and temperature to sous vide beef short ribs is 135°F (57°C) to 145°F (63°C) for 48 to 72 hours. I went for 135°F for a steak-like texture. If you like traditional braised-style ribs, you can set the temp to 158°F for 24 hours.
Remember that each degree and hour layers a unique dimension onto your beef short ribs. So, go experiment and tailor the result to your preferences.
As for today's recipe with an Asian twist, watch the cooking video to see how it's done.
I hope you enjoy this recipe. As always, once you make it, please help by giving a rating and leaving a comment to let other street-smart home chefs know how it turned out.
Wish you and your family a lovely holiday! See you in January 2025!
Cheers,
