Sous Vide entrees are oven roasted and infused with our premium Classic Demi Glace then slow braised for hours to achieve a perfect profile every time. These fully cooked, boil-in-a-pouch menu classics go from pouch to plate in 10 to 30 minutes.

Our short ribs are produced from fresh choice beef, hand-seasoned and oven-roasted, infused with our Classic Veal Demi Glace and slow-braised for hours. Serve as is or use in multiple appetizer or Tappas applications.

• Qty: (4) Boneless Beef Short Ribs - Size: 9oz. Individually cooked, sealed and quick frozen.
• All prices are subject to change depending on market and availability. Product weights vary and are estimated for shipping purposes.

• From Thawed: Place thawed product in a pot of boiling water in the bag. Cook for 13-15 minutes, or until an internal temperature of 165°F, remove from bag and serve.

• From Frozen: Place frozen product in a pot of boiling water in the bag. Cook for 17-19 minutes, or until an internal temperature of 165°F, remove from bag and serve.

• STEAMING: Place thawed product in a steamer in the bag. Cook for 13-15 minutes, or until an internal temperature of 165°F, remove from bag and serve.

• After entree is hot, open bag and place portion on plate. Then close top of bag and shake to emulsify/thicken the sauce. BEST RESULTS ARE FROM DEFROSTED PRODUCT.