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Slow-cooked in their own juices for 72 hours, our extraordinarily moist short rib feature intense flavor and delicate texture — the quintessential sous vide dish.
12g Protein Per Serving | 0g Trans Fat
What goes into it, what you get out of it, and how to heat it for best results.
The sous vide slow-cooking method locks in the nutrients found in our premium ingredients.
Conventional oven, microwave or water bath—here are the times and temperatures you need.
High Protein or Low Sodium, Vegetarian or Vegan, our dishes all have certain qualities you should know about.
Serving Size 3 Ounces (84g) | Servings Per Container
Calories from Fat 270
Beef Short Ribs, Salt, Cracked Black Pepper.
Manufactured in a plant that processes fish, crustacean, egg, milk, tree nut, soybean, wheat, gluten.
|Amount per Serving||%DV*|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|2,000 Calorie Diet|
|Total Fat||Less than||65g|
|Saturated Fat||Less than||20g|
|2,500 Calorie Diet|
|Total Fat||Less than||80g|
|Saturated Fat||Less than||25g|
60 minutes at 133°F
15 minutes at 420°F, covered loosely with aluminum foil
35 minutes at 133°F
|from frozen||Not recommended||60 minutes at 133°F|
|from thawed||15 minutes at 420°F, covered loosely with aluminum foil||35 minutes at 133°F|
Good source of Iron (8%)
12g Protein Per Serving
0g Trans Fat Per Serving
These are the best short ribs I have ever had ( bar none ) I have bought these several times, and will buy again.
When I bought this I had no idea it was a whole section of beef like a roast. I am use to buying the single serve portions of short ribs at My Cuisine Solutions. We tried and found it was a high quality piece of beef with a little too much fat. However, the fat gave this beef a great taste but at my age cholesterol plays a big role in what I eat. This is more like a brisket than an actual boneless short rib that we love so much from MCS. There are only 2 of us and we do not entertain anymore, so for us it was too much beef. If you are a family of 4 or more, this is a perfect tender and tasty choice for you!
"I became a chef because I like to be creative and work really hard."
"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous vide."
"Quite honestly, I think Cuisine Solutions is the best of the best."
"I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job."
"Home chefs love our food because it’s so easy to use and is consistently excellent."
"At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!"
"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."
"Our foods are user-friendly, offer big flavor and they have classical roots."
"Food is the perfect platform for creative expression."
"The best thing about Cuisine Solutions is the consistency and the safety of our products."
"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."
"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."
"I love to work with food, be creative and make people happy."
"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."
"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."
"I became a chef because I love food."
"Our creativity and attention to detail allows us to be the leader in sous vide cooking."