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Sous Vide Short Ribs

July 18, 2021

Sous Vide Short Ribs

We've said it before, and we'll say it again – there's nothing like meat that's cooked to fall-apart perfection! Using this hands-off cooking technique, you'll enjoy perfectly juicy and tender short ribs that guarantee to take your taste buds on a heavenly ride.

Sous Vide? What's that?

We're glad you asked! Sous vide is a French cooking technique that isn't close to  as intense as it sounds. It's quite the opposite, actually.

Sous vide is the method of cooking food in temperature-controlled water after sealing it in an airtight container (typically a vacuum sealed bag). In French, 'sous vide' literally translates to 'under vacuum'.

A feature of this cooking technique that stands out is the fact that it's almost impossible to overcook a protein since the water doesn't exceed your desired temperature.

Key ingredients

To achieve flawless fall-off-the-bone tenderness and the most succulent notes of taste, we've chosen only the best available type of beef – Certified Angus Beef® Short Ribs, and then coated that meaty perfection with Natural Spices BBQ Rub.

The ribs are ultimately served on a hearty portion of McCain mashed potatoes combined with our customers' endeared Paysan Breton cooking cream.

Top tips from our chef

Since we recommend topping the ribs with the liquid accumulated in the vacuum bag, it's best to make sure your vacuum sealer is capable of sealing bags with liquid.

How much sauce is enough? Most often, the answer is "it's never enough!", so feel free to use extra BBQ sauce for dipping once served!

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