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Home | Recipes | Short Rib Pho
Main Dish

Short Rib Pho

Braised and low-cooked sous vide-style.

  • Sysco Culinary Team
  • Houston, TX
Email article

All natural and simply seasoned, Sysco Classic Sous Vide Bone-In Short Ribs are braised and low-cooked sous vide-style in their own juices, making them impeccably tender and flavorful. This innovative protein presentation offers a simple and affordable way to introduce a premium center-of-the-plate entrée on your menu.

Ingredients

Rice Noodles

Braised Beef Short Rib & Broth

For Serving

Directions

Rice Noodles

  1. Prepare noodles as label directs; drain and rinse well with cool water. Toss with oil; refrigerate in an airtight container up to 3 days. Makes about 4 cups.

Braised Short Rib & Broth

  1. Heat Sous Vide Bone-In Short Ribs and broth in a stockpot over medium-low heat; simmer until beef is very tender and starting to fall apart, about 35 minutes, stirring occasionally.
  2. Strain short ribs, reserving broth, and cool slightly; shred beef and discard bones, stir in star anise pods and cinnamon stick. Refrigerate in an airtight container up to 6 days. Makes about 3 cups.
  3. Cool reserved broth and refrigerate in an airtight container up to 6 days. Makes about 9 cups.

For serving

  1. Heat oil in a saucepan over medium-high heat. Add rib meat and cook until edges are browned, about 4 minutes, stirring frequently.
  2. In same pan, add noodles and broth; cook until simmering, about 5 minutes, stirring frequently.
  3. Serve noodle soup topped with peppers, bean sprouts and herbs; drizzle with chili garlic sauce. Garnish with lime wedges.

Ingredient availability varies by location*

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