Precooked, Sous Vide Short Rib Cooking Guide
Oven Instructions (Recommended):
Best for retaining moisture and texture, especially for larger batches or plated service.
Preheat oven to 350°F.
Place the protein and its jus directly into a covered roasting pan or Dutch oven.
Cover tightly with foil or a lid to retain moisture.
Heat until internal temperature reaches 165°F, approximately 25–35 minutes depending on portion size and starting temperature (longer if reheating from frozen).
Rest 5 minutes before slicing or pulling. Spoon reserved jus over the meat before service.
Stovetop Instructions:
Good for smaller batches or quick service during a rush.
Empty the product and jus into a saucepan or braising pan.
Cover and heat over medium-low heat, stirring or turning occasionally to heat evenly and prevent scorching on the bottom.
Bring to a gentle simmer — do not boil hard, as this can dry out the meat and break the jus.
Heat until internal temperature reaches 165°F, about 10–15 minutes for a single portion.
Let rest 2–3 minutes before serving, spooning jus over the top.
Steam Table/Hot Hold (Service) Instructions:
Once reheated to 165°F by oven, stovetop, or sous vide, product may be held on a steam table at 140°F or above for service.
Keep submerged or covered in jus to prevent drying.
Combi Oven / Convection Steamer Instructions:
Set to 300–325°F with steam assist if available.
Heat covered or in jus until internal temp reaches 165°F, roughly 20–25 minutes.
Steam assist helps retain moisture and speeds reheating versus dry convection alone.
Sauté / Finishing for Sliced Applications:
For sandwiches or plated slices, warm sliced portions in a pan with a splash of jus over medium heat for 2–3 minutes per side, just to heat through and add color.
General Tips:
Always reheat in the jus whenever possible — it's the single biggest factor in keeping the product moist and flavorful.
Avoid high, dry heat (above 375°F) for extended periods; it will toughen the meat and reduce yield.
Thaw before cooking.
Serve sliced, shredded, diced, or in large pieces.