Sous Vide short ribs are fall-off-the-bone tender and incredibly simple to prepare. The sous vide method is ideal for cooking tough cuts of meat, such as beef ribs, to the precise temperature you set, resulting in extremely tender meat.
Sous Vide Short Ribs
- 4 pounds beef short ribs (I used bone-in short ribs, and you can also use boneless)
- 1 tablespoon vegetable oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Red Wine Sauce:
- 1 clove garlic minced
- 1/4 cup minced shallots
- 1 cup red wine
- 1 tablespoon balsamic vinegar
- 1 cup beef stock
- 1 teaspoon honey
Short Ribs Seared:
- Cut away any excess fat from the short ribs.
- Heat a cast iron skillet or cast iron pan over medium heat until hot. Pour some oil into the pan.
- When the pan is hot, add the ribs and sear on all sides until golden brown.
- In a small mixing bowl, combine salt, pepper, garlic powder, and onion powder.
- Allow the ribs to cool for a few minutes before rubbing them with the seasoning on all sides.
Short Ribs Sous Vide:
- Fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 160°F (71°C) for 24 hours. This is my recommended temperature; if you want to cook them at a different temperature, see the guide in the post above.
- Fill a large vacuum bag or zip-lock bag halfway with the seasoned ribs. If you use zip-lock bags, use two and seal them with the “water displacement” technique. (Seal all but one corner of the bag and slowly place it in the water bath, covering everything below the zip-line with water before sealing the rest of the bag.)
- Lower the bags into the water bath once the water has reached the desired temperature. Make sure the ribs are completely submerged in water and the bag seams are above the water.
- Cover with several layers of aluminum foil and cook for 24 hours in a sous vide machine.
- When they are finished, remove the bag from the water bath (but do not discard the juices in the bag). At this point, the ribs can be refrigerated for up to 4 days or served immediately.
Make Red Wine Sauce:
- In a small sauce pan, heat 2 tablespoons of the short rib drippings over medium heat.
- Sauté and stir in the minced garlic and shallot until tender, about 1 minute.
- Combine the red wine and balsamic vinegar in a mixing bowl. Simmer the mixture for 3 minutes over high heat.
- Simmer over medium-high heat for 8-10 minutes, or until the sauce has reduced and thickened to about 3/4 cup.
- Remove from the heat and whisk in the butter.
- Season the sauce with salt, pepper, or more honey to taste.
- Serve the sous vide short ribs over mashed potatoes or ice, drizzled with red wine sauce, and garnished with fresh herbs, if desired.
Check the water level from time to time to ensure it is not too low.
These short ribs taste even better after sitting overnight.
- Category: Beef
- Method: Sous Vide
- Cuisine: French
- Serving Size: 4 servings
- Calories: 677kcal
- Sugar: 3g
- Sodium: 774mg
- Fat: 37g
- Saturated Fat: 17g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 65g
- Cholesterol: 195mg
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