In a sense, short ribs are a sous vide standard-bearer: they showcase the transformative potential and rarified results offered by exact temperature cooking. Specifically, the 72 hour short rib, popularized by Thomas Keller, shows how sous vide can produce results otherwise impossible: a tough cut made tender, yet still medium rare.
That being said, we don’t always want to wait 3 days for delicious short ribs, so we were looking for a slightly less lengthy cook. One of the beauties of sous vide cooking is the range of possibilities it offers, and this recipe is a great example. At approximately half the cooking time of the 72-hour mark, we can still produce beautifully tender ribs with a blush of pink—albeit not a medium rare, it’s still a unique combination of flavor and texture that only sous vide can achieve.
We’ll cut our technical prattling short, and point out that the combination of tender, richly flavored beef, sauce, and sweet potatoes is, like, totally killer.