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Beef short rib cooked sous vide

Beef short rib might just well be the most flavoursome cut of beef. In this recipe, we cook it in Cajun spices.

Makes 1 section of 4 ribs, approximately 1.5kg.

Allergens & dietary requirements

  • Cow's milk
  • Lactose


  • 10 chili powder
  • 10 mild paprika powder
  • onion powder
  • garlic powder
  • cayenne pepper
  • ground cumin
  • basil
  • oregano
  • thyme
  • parsley
  • black pepper
  • 15 salt
  • piece short rib
  • 100 butter

Preparation method

  • Preheat the sous vide system to 58°C.
  • Mix all the spices with the salt until they are evenly mixed.
  • Clean the beef short rib and pat dry and then sprinkle with the spice mixture.
  • Place in a vacuum bag together with the butter and vacuum seal as tightly as possible.
  • Cook at 58°C for 72 hours.
  • Cool in iced water and separate the ribs from one another.
  • Finish off the ribs on the grill or over charcoal.

Serving suggestions

  • Delicious in a dish with components of onion, tomato, and sweet pepper.
  • Goes well with components of tarragon, potato, and crème fraîche.
  • Perfect with sweetcorn, red chilli pepper, and lime.