Sous Vide: Boneless Beef Chuck Short Ribs 2020

Buffering the brisket from the rib cage, this novel cut exhibits all the characteristics of the classic, braised, "pot roast" texture/effect


Boneless beef chuck short ribs, 1/2 side each, approximately 2.2 lb/1 Kg.
Powdered egg whites, as needed, or fresh, 1 each.

Equipment requirements
Immersion circulator.
Lipavi C10 heat rated container.
Lipavi L10 rack or equivalent.
Heat rated sous vide bags.
Kitchen colander.
Paper towels.
Spray bottle.
Sharp slicer knife.










Optional ingredients:

Savory Streusel Topping:
Powdered buttermilk, 1 Tablespoon.
Powdered egg white, 1 Tablespoon.
Flour, 1 cup.
Shortening, 2 Tablespoons.
Baking soda, 2 teaspoons.

Creamy emulsion:
Whipping cream, 2 oz/60 ml.
Unsalted butter, 3 oz/90 g.
Salt, a pinch.

BBQ sauce, our recipe or your choice, as needed.

Cabbage, as needed.
Potatoes, as needed.
Cherry tomatoes, as needed.
Spinach, steamed and well drained (I wrap it in a towel and vacuum it), 2 oz/60 g.
Mascarpone cheese (or cream cheese), 4 oz/120 g.






Above: Lipavi C10 container, N10 polycarbonate rack. Lipavi C10L lid.


We start with a 4 lb./1.8 Kg section of boneless chuck short rib. The method will work even if the bones remain attached.

Serves 4-6
Level of difficulty: 2.75


After vacuum sealing in heat rated plastic bags, the boneless short ribs are processed at 140 F/60 C for a minimum of 48 hours. Click the link HERE to learn how to measure tenderness in real time. This creates a fully pasteurized and tenderized product. Cold shock the sealed packages in iced water until they achieve 70 F/21 C and refrigerate at 40 F/4 C. The sealed package remain safely refrigerated in this state for at least two weeks.

Remove the package from the refrigerator. Submerge in hot tap water 110 F/43 C (or an operating sous vide bath at that temperature) until the gel/juices melt. Remove the roast from the bag and harvest the juices into a microwaveable container (or small sauce pan). Set the juices aside.

Stage the roast onto a sheet pan lined with butcher paper or parchment for easy clean up. Pat dry with paper towels.

Use a boning knife to remove excess fat if desired. It’s better to leave a little fat on the meat than to leave meat on the fat.

Even after processing for 48 hours, there may still be a little “pink.”

Create a surface

Use a dredge/shaker (or sifter) to dust with powdered egg white (or brush with well beaten liquid egg whites). This will create a sticky surface for seasonings to cling to. For people who are allergic to egg products, powdered buttermilk or even flour can be substituted. Egg whites become firm when exposed to heat, and buttermilk does NOT. Exposing a buttermilk based crust to direct heat from the surface of a pan tends to remove the coating, as opposed to securing it.

Mist with a spray bottle to dissolve the egg whites (not necessary if you are using fresh egg whites).

Sprinkle with your favorite seasonings–we used kosher salt, white pepper and dried parsley. We also have a wide assortment of easy to make rub/seasonings linked HERE. Turn the roast over and repeat the egg white/mist/seasoning process (optional). Set aside to give the coating a few minutes to attach itself.

Utilizing Sous-Jus

The juices in the bag can be used to provide extra flavor to sauces and soups. However, they contain large amounts of myoglobin and albumins that should be removed. Once clarified, the consommé can be kept refrigerated for future use. Here’s how you do it!

The juices will have a cloudy, dark appearance at first. Stage into a tall microwaveable container–they have a tendency to boil over. A small sauce pan can also be used.

Process for 60-90 seconds in the microwave oven to bring to a boil. This will denature the proteins that are present. Line a small colander with moist paper towels. The moisture in the towels prevents the Sous-Jus from clinging to the fabric. Place the colander above a container to catch the liquids.

Pour the liquid through the lined colander.

Now we have the equivalent of a rich, heavily reduced consommé. It can be used to replace water in almost any savory recipe–you will see it called for here and on our sister site, Sous Vide Resources.


Preheat your oven to 350 F/176 C. Dust the short ribs with flour (optional) and roast until they achieve the desired appearance and achieve an internal temperature of at least 140 F/60 C–usually about an hour. Exceeding this temperature will affect the end results but will not negate the benefits of the sous vide processing–this gives the practitioner the opportunity to satisfy their own particular preferences. The longer the roast remains in the oven, the more concentrated the beefy flavor will become–with the caveat that moisture loss will also continue to increase.

Above: thick slices served with garden vegetables and mashed red potatoes. Recipes for the sauces utilized can be found HERE and HERE.

Crusty Version!

Before roasting, take the time to make the savory streusel breading mix listed in the ingredients section. Combine the powdered buttermilk, powdered egg white, flour, shortening and baking soda.

Sprinkle the savory streusel over the top side of the roast.

Spray or drizzle lightly with oil. Roast until the desired appearance is achieved, approximately one hour.

This will create a unique, pastry-like crust.

Served with steamed cabbage that we simply vacuumed in a cookie cutter and a roasted red bell pepper stuffed with cheddar cheese.


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Roasted cauliflower.

Roasted red bell pepper with cheddar cheese.



While beef short ribs have done their part to show the benefits of sous vide processing, neighboring cuts should not be neglected. Slightly forward on the carcass from "plate" short ribs, this muscle grouping may be even more unctuous in texture.

With the bone removed, they become reminiscent of home style dishes that many of us remember from our childhood. Would that our mothers (and grandmothers) had access to the simplifying characteristics of sous vide!

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