About
Ingredients
For the Short rib：
6~8 OZ short rib
1/4 tsp salt
1/8 tsp black sand pepper
2 tsp olive oil
For the Arugula salad：
1 cups young arugula leaves, rinsed
1/4 cup cherry tomatoes, ,rinsed, halved
1 tbsp olive oil
1/4 tbsp redwine vinegar
1/2 tsp salt
1/4 tsp black pepper
Padano cheese-slicing to taste
Directions
For the Short rib：
Step 1：
Set the Sous Vide Precision to 131°F /55°C.
Step 2：
Season the steak with salt, pepper and oil. Place in a large zipper lock and place the bag in the water bath. Set the timer for 2 hours.
Step 3：
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat dry.
Step 4：
Heat oil and butter in a pan over medium-high heat. Add the steak to the pan and sear on the both side until brown, about 30 second.
Step 5：
Remove steak from the pan and let rest for five minutes before serving.
For the Arugula salad：
Step 1：
In a plastic bowl, combine arugula, cherry tomatoes, olive oil, redwine vinegar, and Padano cheese.
Step 2：
Season with salt and black pepper to taste.
Mix all the ingredients, serve.
Setting
Recipe Temp
131℉/55℃
Recipe Time
2 hours
Prep Time