Grass-fed Beef Short Ribs, boneless whole piece (sous vide)

Our boneless, grass-fed short rib is sold by piece at medium doneness — perfectly pink all the way through thanks to the sous vide method! The meat cooks at low temperatures for 72 hours 🤯 - meaning it's ultra tender when it comes out of the sous vide. Short rib is great enjoyed on its own, dipped in a little flaky sea salt, or you could add this to homemade stews or sauces. If this doesn’t get you drooling we’re not sure what will! What is sous vide? Sous vide, French for ‘with vacuum’, is a method of cooking in which food is placed in a vacuum-packed container and submerged in water circulating at a precise and consistent temperature over a longer than usual cooking time. This technique gives the chef a level of control over the cooking process while retaining the maximum amount of moisture in the meat as it is slowly cooked to perfection. No undercooked or overcooked spots; only consistent flavor and texture all the way through! We then flash freeze the product to ensure that the doneness and moisture of the protein, along with all its nutritional goodness and flavor, remains intact when defrosted and ready to serve. Reheating instructions: Defrost in the fridge overnight OR in a bowl of water, changing the water every 20 minutes until thawed. Microwave Snip about 5cm at the top corner of the bag to allow steam to escape. Place the bag in a bowl or on a plate to prevent leakage, microwave on high for 3-5 minutes, checking halfway through. Boil Place the whole bag in a pot of hot water for 5-8 minutes till heated through. Oven or pan sear Remove the product from its bag and place it in your oven (~180C for 5-8 minutes) or pan sear it on low-medium heat. Ingredients: Grass-fed beef short ribs, sea salt. black pepper.