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In this section we will show how to cook beef short ribs at a low temperature. Once these principals are understood, you can apply them to other secondary cuts. The extended cooking time is necessary in order to denature the protein, break down the collagen, while retaining the moisture and fat. The meat keeps it’s integrity, and achieves a texture that is only attainable through cooking by the sous vide method. We will review step by step how this method is applied and why it is different from cooking prime cuts of meat.

The Goal: Show how the process of low temperature, secondary cuts of meats is applied