You can cook the ribs with different time and temperature. I choose 24 hours at 158F (method 4)
– Always finish with a very hot pan and the torch!!
– Add the sauce you have prepared separately
You should prepare a nice red wine sauce
I prepared round fries potatoes. They match perfectly with the ribs. You can use mass potatoes as well. You need a side dish to mix the sauce and smooth the taste if the ribs, Perfect balance!!
1 Short Rib • 185 °F / 85 °C, 12 hours
This is a sous vide version of the conventional slow braise. The meat peels cleanly away from the rib bones, the texture is tender and flaky. You can see that ample gelatin—unwound from the tough collagen during the prolonged cooking—and oil rendered from the marbling coat the meat to give it succulence and rich flavor.
2 Short Rib • 185 °F / 85 °C, 24 hours
After another 12 hours of cooking, the texture has become very tender and flaky. The individual bundles of muscle fibers—the technical term is fascicles—practically fall apart with even a slight nudge.
3 Short Rib • 158 °F / 70 °C, 16 hours
By reducing our cooking temperature by 27 °F / 15 °C, we get a very different result from the same cut of beef short rib. The meat still comes away clean from the rib bones, and it is still visibly soft and tender, but it does not have the traditional flaking texture of braised meat. This preparation requires a knife to slice into it. How it eats is best described as somewhere between steak-like and braise-like.