Sous Vide Short Rib With Chimichurri Sauce



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


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.


Recipe Temp


Recipe Time

2 hours

Prep Time

30 mins