Wayne Gisslen

Beef Short Ribs Sous Vide with Bordelaise Sauce

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Preparation info
  • Portions:

    1

    , Portion Size: 5 oz 150 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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