Beef Short Ribs

Set the immersion circulator to the desired temperature.

Pat the ribs dry with a paper towel and season generously with salt and pepper.

Place the ribs in a plastic bag, add a dash of liquid smoke (if using), and vacuum seal the bag.

Lower the bag into the water bath and cook. In order to prevent excess water evaporation, cover the pot with a layer of aluminum foil.

Once the cook is complete, remove the bag from the water. Remove the ribs from the bag and pat dry with a paper towel.

For Pan finishing: Heat a cast iron pan over high heat. Add a splash of oil or butter. Sear each side of the ribs for 30 seconds. Remove from heat, slice, and serve.

For Broiler finishing: Set your broiler to high. Cook the ribs under the broiler on each side for around five minutes. Check the progress of the ribs often to ensure they are not burning.

For Grill finishing: Cook the ribs on a hot grill for between 5-10 minutes on each side, flipping often.