Beef short ribs sous-vide are great, and I already did a post on the best cooking time and temperature for them. With some experimenting I found that for ‘regular’ beef short ribs, 48 hours at 57ºC/135ºF is best. However, not all beef is alike and I found that for wagyu short ribs a lower temperature and longer cooking time are better: 72 hours at 55ºC/131ºF. I suppose I could stop the post here, but I’m going to show you the nice photos that I took 🙂
These are the raw wagyu short ribs. See how nicely marbled they are?
I seasoned them with salt and freshly ground black pepper and vacuum sealed them.
Then I cooked them sous-vide for 72 hours at 55ºC/131ºF. I tried one after only 48 hours, and found that it was still not completely tender.
When the beef short ribs come out of the sous-vide, they don’t look very appetizing yet as they haven’t been browned.
This can be remedied easily in some very hot clarified butter.
I served the beef short ribs with a red wine sauce. As you can see, the meat is medium rare all the way to the edge. You can only achieve this result using sous-vide. The wagyu short ribs have an amazing flavor because of the marbling and after 72 hours in the sous-vide cooker they are completely tender and medium rare at the same time.
Stefan's Gourmet Blog 
Out of interest what is your red wine sauce recipe?
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Sauté garlic, shallot, thyme, bay leaf. Deglaze with red wine. Add meat stock. Reduce over low heat. Mount with butter. Season with salt and freshly ground black pepper.
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I am dying to try Wagyu beef …I hope to get a chance in Montreal in January!
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It freezes well so you ought to be able to order it 🙂
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We could probably order it fresh actually but I hate buying meat without seeing the cut myself.
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I see what you mean, but from a reputable source it should be OK (especially if you are a good customer of theirs).
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Excellent stuff Stefan. A butcher we will be visiting at the weekend has a Wagyu herd. He sells beef bonds. More anon…
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Beef bonds huh, interesting 🙂
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I concur – what is your red wine sauce recipe? I assume you utilized the brown bits from the wagyu short ribs. I have heard they are tender and flavorful! Wonderful job, Stefan!
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Thanks, Shanna. The browned bits are indeed an important ingredient.
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Hehe. But of course! 🙂 I don’t know much, but I do know to scrap up those little bits of goodness when making a sauce. Have a great night, Stefan.
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Thanks Shanna, you have a good one, too!
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Oh, thank you, Stefan. Be well!
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