48-Hour Sous Vide Short Ribs with Miso Butter and Charred Broccolini

Steps

1. Step 1

   Set up the sous vide: fill a large pot or container with water, clip in the sous vide cooker and set it to 144°F. Let it come up to temperature while you bag the beef.

   15 min · 144°F

2. Step 2

   Pat the short ribs very dry and season all over with the black pepper. Divide them between two large zip-top freezer bags (or vacuum bags) in a single layer, adding the soy sauce, smashed garlic and ginger coins split between the bags.

   10 min

   • 3 lb bone-in beef short ribs, cut English style
   • 3 tbsp soy sauce
   • 4 cloves garlic
   • 1 piece fresh ginger (2-inch piece)
   • 1 tsp black pepper
3. Step 3

   Seal the bags. If using zip-top bags, lower them slowly into the water so the pressure pushes the air out, then seal the last corner just above the water line (the water displacement method). Clip the bag tops to the side of the pot so they stay submerged.

   5 min

4. Step 4

   Cook 48 hours at 144°F. Cover the pot loosely with foil or plastic wrap to slow evaporation and top up with hot water every 12 hours or so if the level drops below the beef. Start this two days before you want to eat: Friday evening for Sunday dinner.

   48 hr, hands-off · 144°F

5. Step 5

   Make the miso butter: mash the softened butter with the miso, honey and rice vinegar in a small bowl until smooth. Set aside at room temperature. (This can be made days ahead and refrigerated.)

   5 min

   • the rest of the unsalted butter
   • the rest of the white miso
   • the rest of the honey
   • the rest of the rice vinegar
6. Step 6

   Lift the bags from the water. Take the ribs out, discard the garlic, ginger and bag juices, and pat the meat completely dry with paper towels — dry meat is the whole secret to a good crust. Let them sit 10 minutes while you heat the pan.

   10 min

7. Step 7

   Heat a large cast iron or heavy skillet over high heat until just smoking. Add the neutral oil, then the ribs, and sear 1 to 2 minutes per side, turning until browned and crusty all over, about 5 minutes total. Move them to a board or warm plate.

   6 min

   • 1 tbsp neutral oil
8. Step 8

   Spoon about half the miso butter over the hot ribs and let it melt into them while you cook the broccolini. Tent loosely with foil.

   • 2 tbsp unsalted butter
   • 1 tbsp white miso
   • 1/2 tsp honey
   • 1/2 tsp rice vinegar
9. Step 9

   Pour off all but a thin film of fat from the skillet and return it to high heat. Add the remaining 1 tbsp oil and the broccolini in a single layer, season with salt, and cook undisturbed 2 to 3 minutes until charred in spots. Toss, add 2 tbsp water, cover and cook 2 minutes more until the stems are crisp-tender.

   6 min

   • 1 lb broccolini
   • 1 tbsp neutral oil
   • salt
10. Step 10

    Off the heat, add the rest of the miso butter to the broccolini and toss until glossy. Slice the short ribs off the bone against the grain into thick slices, spoon over any butter from the board, and serve with the broccolini, sesame seeds and lemon wedges.

    5 min

    • 2 tbsp unsalted butter
    • 1 tbsp white miso
    • 1/2 tsp honey
    • 1/2 tsp rice vinegar
    • 1 tsp toasted sesame seeds
    • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026