Sous Vide Short Ribs
At 175 degrees F for 48 hours, these short ribs may take a long time to cook, but they are absolutely worth it! Shallots, red wine, and thyme make the perfect "braising" liquid for a flavorful and delicious meal.
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Ingredients
Ingredients
– 2 1/2 lbs boneless short ribs
– kosher salt
– freshly cracked black pepper
– 1 tbsp butter, + more as needed
– 1 shallot, finely chopped
– 1/2 cup red wine
– 2 tbsp tomato paste
– 3 sprigs thyme
– 1 bay leaf
– chopped parsley, for serving
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Preheat water bath using immersion circulator to 175 degrees F.
Preheat water bath using immersion circulator to 175 degrees F.
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Season the short ribs liberally with salt and pepper.
Season the short ribs liberally with salt and pepper.
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Melt butter in a cast iron skillet over medium high heat and sear on all sides until browned.
Melt butter in a cast iron skillet over medium high heat and sear on all sides until browned.
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Remove to a plate.
Remove to a plate.
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Reduce the heat to low. Add more butter if necessary.
Reduce the heat to low. Add more butter if necessary.
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Add the diced shallot and cook, stirring occasionally, for 2-3 minutes until softened.
Add the diced shallot and cook, stirring occasionally, for 2-3 minutes until softened.
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Add the red wine to deglaze the pan. Add the tomato paste.
Add the red wine to deglaze the pan. Add the tomato paste.
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Simmer for 3-4 minutes until reduced by about ⅓.
Simmer for 3-4 minutes until reduced by about ⅓.
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Add the short ribs, red wine mixture, thyme, and bay leaf to a vacuum seal bag and vacuum seal.
Add the short ribs, red wine mixture, thyme, and bay leaf to a vacuum seal bag and vacuum seal.
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When ready to cook, cook in water bath preheated to 175 degrees F for 48 hours.
When ready to cook, cook in water bath preheated to 175 degrees F for 48 hours.
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When finished, add the contents of the bag, including liquid, to a shallow serving bowl
When finished, add the contents of the bag, including liquid, to a shallow serving bowl
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Shred the short ribs by inserting two forks and pulling them apart.
Shred the short ribs by inserting two forks and pulling them apart.
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Serve with polenta or mashed potatoes and lots of freshly chopped parsley.
Serve with polenta or mashed potatoes and lots of freshly chopped parsley.
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