Beef Short Ribs Sous Vide with Bordelaise Sauce

Procedure

1. Review the guidelines for safe sous vide cooking.
2. Season the meat with salt and pepper. Place the meat in a plastic bag appropriate for sous vide cooking and seal it under vacuum.
3. Place the sealed meat in a hot bain-marie heated with an immersion circulator to 158°F (70°C) and cook 2