Sous Vide Beef Short Ribs with Smashed Avocado Toast

Are you looking for a hearty and flavorful beef breakfast dish? Shredded Beef Short Ribs plus smashed avocados on whole-grain toast make this recipe a new brunch favorite.

  • 24 hrs
    5 min
  • 4
    SERVINGS
  • 640
    Cal
  • 38 g
    Protein

Ingredients:

  • 1-3/4 pounds beef Chuck Short Ribs, Boneless
  • 1/2 cup prepared roasted tomato salsa
  • 2 avocados, pitted
  • 4 slices whole grain seedy bread, toasted
  • 1 tomato, cut into 8 slices
  • 1 lime, cut into 4 wedges

Cooking:

  1. Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.

  2. Preheat sous vide wand to 160°F.

  3. Place beef and salsa in food-safe plastic bag and seal, removing as much air as possible. 

    Cook's Tip: For best results use a vacuum sealer.
  4. Submerge bag in water. Set timer for 24 hours. 

  5. At end of cooking time, carefully remove bag from pot, open bag and pour 1 cup of cooking liquid into small bowl; remove ribs; discard bag. Shred beef with two forks. Remove fat from cooking liquid.

  6. Remove avocado flesh from peel. Use potato masher or fork to lightly smash avocado to spread-like consistency.

  7. Divide ingredients evenly and layer each piece of bread with avocado spread, a tomato slice and shredded beef.  Drizzle cooking liquid over each serving. Season with salt and pepper. Serve with wedge of lime.

643 CALORIES

0 % *

14.7g SAT FAT

0 % DV **

38g PROTEIN

0 % DV

6 mg IRON

0 % DV

13.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 loaded toast: 643 Calories; 390.6 Calories from fat; 43.4g Total Fat (14.7 g Saturated Fat; 1.8 g Trans Fat; 3.4 g Polyunsaturated Fat; 24.1 g Monounsaturated Fat;) 123 mg Cholesterol; 496 mg Sodium; 30 g Total Carbohydrate; 8.2 g Dietary Fiber; 38 g Protein; 0 mg Calcium; 6 mg Iron; 1006 mg Potassium; 0.5 mg Riboflavin; 8 mg Niacin; 0.7 mg Vitamin B6; 4.3 mcg Vitamin B12; 320 mg Phosphorus; 13.1 mg Zinc; 43.2 mcg Selenium; 131.8 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.

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