48 Hour Sous Vide Boneless Beef Short Ribs With Mustard Sauce

Ingredients

• 2 pounds boneless beef short ribs
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon avocado oil (for searing)
• 1/2 cup Dijon mustard
• 1/4 cup heavy cream
• 1 tablespoon white wine vinegar
• 1/2 teaspoon hot paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 1 teaspoon honey
• 1/2 teaspoon horseradish
• 1/4 - 1/2 teaspoon salt (adjust to taste)

Instructions

1. 1

   Heat a sous vide water bath to 155°F.

2. 2

   Season the short ribs with the salt and pepper and place in a vacuum seal bag (or ziplock if using the water displacement method).

3. 3

   Cook in the water bath for 48 hours, ensuring he bag stays submerged the whole time.

4. 4

   Combine the mustard sauce ingredients (except salt) in a bowl and mix together well. Add the salt as needed for taste.

5. 5

   When the short ribs are done cooking, remove them from the water bath and bag and pat completely dry with a towel or paper towels.

6. 6

   Heat a cast iron skillet over high heat and add the avocado oil.

7. 7

   Sear the short ribs for about 45-60 seconds per side, until a golden brown crust forms.

8. 8

   Remove and serve with the mustard sauce on top or on the side.