Beef Short Ribs Sous Vide with Bordelaise Sauce



U.S. Metric Ingredients
5 oz 150 g Beef short ribs, boneless, in one piece
to taste to taste Salt
to taste to taste Pepper
as needed as needed Oil
1 fl oz 30 mL Bordelaise Sauce (omit the marrow garnish)



  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 20 hours. At the end of cooking time, the interior of the meat should be 158°F (70°C).
  4. If the meat is not to be finished and served immediately, chill it as quickly as possible in an ice bain-marie or blast cooler. The interior of the meat must reach 37°F (3°C) or colder in less than 90 minutes.
  5. For finishing and serving, rewarm the meat, still sealed in its plastic bag, in a warm bain-marie at 140°F (60°C).
  6. Open the bag and remove the meat.
  7. Heat a thin film of oil in a sauté pan. Brown the meat lightly on top and bottom.
  8. Serve the meat with the sauce around it.

Per serving: Calories, 290; Protein, 21 g; Fat, 22 g (3% cal.); Cholesterol, 70 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 60 mg.


Procedure Variation: Combi Oven

If an immersion circulator is not available, cook in a combi oven in steam mode at 158°F (70°C) for 18–20 hours.