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)
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