Recently,the consumption of ready meal-type convenience foods has been remarkably increased worldwide,and the fresh-type ready meals have very significant market potential.Sous-vide/cook-ehill is a specialized process of reduced oxygen packaging (ROP) for partially cooked ingredients alone or combined with raw foods that require refrigeration or frozen storage until the package is throughly re-heated immediately before service.The aim of this study was to standardize the recipe and to optimize the sensory quality of Korean traditional seasoned beef short rib(Galbi) with Sous-vide/cook-chill technology.