Sous Vide Short Rib With Arugula Salad



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


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.


Recipe Temp


Recipe Time

2 hours

Prep Time

30 mins