Sous Vide Beef Fingers

63.33°C (146° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Ingredients

  • Salt
  • Pepper

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Directions

  1. Season the ribs with salt and pepper and place in a large zipper lock or vacuum seal bag.
  2. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
  3. Leave in water bath at 146F for 48 hours.
  4. Bake the ribs in the oven at 425ºF for 15-20 minutes.

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