A 46 hour method for making sous vide beef short ribs.

Preparation

Spice rub for ribs:

1 tablespoon cocoa powder
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground white pepper

Once you’ve coated the beef short ribs with the spices, vacuum seal them in bags, set your sous vide at 145 Fahrenheit and 46 hours.  Make sure you add water from time to time since it evaporates.

Coleslaw Digression

I didn’t have mayo on hand so I had to make some from scratch.

Home Made Mayonnaise

Ingredients:

1 large egg yolk
1/2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup vegetable oil
Coarse salt and ground pepper

Method:

Put the yolk, mustard, lemon juice, salt and pepper into a food processor.

Add the oil slowly so it emulsifies.  You might have noticed a small hole on the plastic-presser-downer thing that goes into the chute of the food processor.  If you pour the oil directly into it, it will pour the oil at the correct speed to emulsify it into mayo.  Seriously.  Try it!

Back to the meat!

Two days later, invite over friends who can appreciate good meat.  Remove the ribs from the vacuum seal, oil it up, and throw it on a hot grill to make a nice outer crust.

Have the best hands do the slicing.

Enjoy!