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.



– 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

Preheat water bath using immersion circulator to 175 degrees F.

Season the short ribs liberally with salt and pepper.

Melt butter in a cast iron skillet over medium high heat and sear on all sides until browned.

Remove to a plate. 

Reduce the heat to low. Add more butter if necessary. 

Add the diced shallot and cook, stirring occasionally, for 2-3 minutes until softened.

Add the red wine to deglaze the pan. Add the tomato paste.

Simmer for 3-4 minutes until reduced by about ⅓.

Add the short ribs, red wine mixture, thyme, and bay leaf to a vacuum seal bag and vacuum seal.

When ready to cook, cook in water bath preheated to 175 degrees F for 48 hours.

When finished, add the contents of the bag, including liquid, to a shallow serving bowl

Shred the short ribs by inserting two forks and pulling them apart.

Serve with polenta or mashed potatoes and lots of freshly chopped parsley.

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