60. Sous Vide Boneless Short Ribs

Boneless short ribs need to be cooked low and slow to become tender. Usually that means they're well-done, but with sous vide we can hold a medium-rare temperature overnight and turn them into a steak-like meal the next day. Anne talks through the simple prep so you can enjoy this more budget friendly cut in a new way.

The printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Day 1:

Meat: Boneless short ribs

Spices: Salt, Pepper, and Garlic Powder (or your favorite rub)

Day 2:

Searing: Butter and/or Oil (or you can sear on a grill without them)