Sous Vide 131°F Short Ribs with Corn, Bean and Kale Salad Recipe

Short ribs are a rich, fatty cut that is full of amazing flavor. However, it can really overwhelm a dish if the sides are also heavy. I often serve short ribs with this simple corn, bean and kale salad. It cuts the richness of the short ribs while adding bright flavors to the meal.

Sous vide 131 short rib corn salad 6

I like my short ribs cooked at 131°F (55°C) for medium rare, and it takes 2 to 3 days at that temperature to fully tenderize the sous vide short ribs. If you prefer a more braise-like short rib, or are short on time, you can cook them at 176°F (80°C) for 12 to 24 hours. For something in between, I really like 156°F (68.9°C) for 1 to 2 days.

Note: You can learn more about short ribs from my How to Sous Vide Short Ribs or view all my sous vide short ribs articles.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide 131°F Short Ribs with Corn, Bean and Kale Salad Recipe

  • Published: February 01, 2019
  • By Jason Logsdon
  • Cooks: 131°F (55°C) for 2 to 3 days
  • Serves: 4

Ingredients for Sous Vide 131°F Short Ribs with Corn, Bean and Kale Salad

  • For the Sous Vide Short Ribs

  • 2 pounds short ribs (900g)
  • For the Corn, Bean, and Kale Salad

  • 2 shallots, sliced
  • 1 bunch kale, washed and chopped
  • 7 cloves garlic, minced
  • 2 tablespoons sherry vinegar
  • 1 cup cooked corn kernels
  • 1 cup cooked pinto beans
  • To Assemble

  • Fresh parsley

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Cooking Instructions for Sous Vide 131°F Short Ribs with Corn, Bean and Kale Salad

For the Sous Vide Short Ribs

Preheat a water bath to 131°F (55°C).

Lightly salt and pepper the short ribs. Place in a sous vide bag then seal it. Place the bag in the water bath and cook for 2 to 3 days, until tenderized.

Sous vide short ribs raw 1

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Corn, Bean, and Kale Salad

Heat some oil in a pan over medium heat. Add the shallots and cook until tender. Add the kale, garlic, and vinegar then cover and let cook until the kale is tender, about 10 to 20 minutes, stirring occasionally and adding small amounts of water as needed. Stir in the corn and beans then season with salt and pepper.

To Assemble

Take the sous vide bag from the water and remove the cooked short ribs. Dry thoroughly using paper towels or a dish cloth. Lightly salt the short ribs then quickly sear them for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the short ribs into bite-sized pieces or slices.

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Place a spoonful of the salad on a plate and top with several slices of the short ribs. Sprinkle with some fresh parsley, drizzle with olive oil then serve.

Nutritional Information for Sous Vide 131°F Short Ribs with Corn, Bean and Kale Salad

  • Calories: 489
  • Fat: 21g
  • Protein: 52g
  • Carbohydrate: 24g
  • Fiber: 5g
  • Sugar: 2g
  • Cholesterol: 181mg

Be sure to check out my 72 hour sous vide short rib recipe web story.

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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All tags for this article: Salad, Sous Vide, Sous Vide Beef , Sous Vide Beef Ribs, Sous Vide Short Ribs

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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