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 Chimichurri sauce：
150 g parsley
2 tsp redwine vinegar
1 clove garlic. chopped
1 tsp sugar
1/2 tsp oregano
Half lemon zest & juice
2 tsp salt
1/2 tsp chili. chopped
1 tsp black pepper
120-200 ml olive oil
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 remove the steaks transfer to a cutting board. Slice thin.
For the Chimichurri sauce：
Combine the parsley, Redwine vinegar, garlic, sugar, oregano, lemon zest and juice, chili and black pepper in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth. Transfer to a bowl, cover, and refrigerate until serving.
Finishing Steps：
Slice the steak thinly against the grain and serve with the chimichurri sauce.
Setting
Recipe Temp
131℉/55℃
Recipe Time
2 hours
Prep Time