Sous Vide 131°F Short Ribs with Corn, Bean and Kale Salad Recipe

For the Sous Vide Short Ribs

Preheat a water bath to 131°F (55°C).

Lightly salt and pepper the short ribs. Place in a sous vide bag then seal it. Place the bag in the water bath and cook for 2 to 3 days, until tenderized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Corn, Bean, and Kale Salad

Heat some oil in a pan over medium heat. Add the shallots and cook until tender. Add the kale, garlic, and vinegar then cover and let cook until the kale is tender, about 10 to 20 minutes, stirring occasionally and adding small amounts of water as needed. Stir in the corn and beans then season with salt and pepper.

To Assemble

Take the sous vide bag from the water and remove the cooked short ribs. Dry thoroughly using paper towels or a dish cloth. Lightly salt the short ribs then quickly sear them for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the short ribs into bite-sized pieces or slices.

Place a spoonful of the salad on a plate and top with several slices of the short ribs. Sprinkle with some fresh parsley, drizzle with olive oil then serve.