Get the Recipe:
Fall-Apart 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.
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
Instructions
- Preheat water bath using immersion circulator to 175 degrees F.
- Season the short ribs liberally with salt and pepper. Preheat a cast iron skillet over medium-high heat. Once hot, add the butter and sear the short ribs on all sides until a deep brown. Remove the short ribs to a plate.
- Make the sauce. 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. Since you're using liquid, this can be tricky. Use gravity by having the bottom of the bag hang off the counter. Watch the bag as it's sealing. When you see liquid creeping up towards the seal line, hit the seal button.
- 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 and shred the short ribs by inserting two forks and pulling them apart.
- Serve with polenta or mashed potatoes and lots of freshly chopped parsley.
Notes
Tips for success:
- Vacuum Sealing with Liquid
- Since you're using liquid, this can be tricky. Watch the bag as it's sealing. When you see liquid creeping up towards the seal line, hit the seal button.
- Preventing Evaporation
- When cooking for this long at this high of heat, you risk the water evaporating and the immersion circulator failing because the water falls to low. To make sure this doesn't happen, cover the top of the water bath in plastic wrap or foil.
- Preventing the Bag from Floating while Cooking
- To make sure the bag doesn't float, use sous vide magnets, a ceramic plate or bowl, or both.
Calories: 369kcal, Carbohydrates: 2g, Protein: 36g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 117mg, Sodium: 569mg, Potassium: 774mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 166IU, Vitamin C: 2mg, Calcium: 24mg, Iron: 4mg
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