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
  • 640
  • 38 g

Ingredients & Cooking


  • 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


  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. 
  4. Cook's Tip: For best results use a vacuum sealer.
  5. Submerge bag in water. Set timer for 24 hours. 
  6. 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.
  7. Remove avocado flesh from peel. Use potato masher or fork to lightly smash avocado to spread-like consistency.
  8. 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.

Safe Handling Tips

Nutrition Information

Butcher Counter

Chuck Short Ribs Square-Cut Chuck Primal

A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked.
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