- 4 Certified Angus Beef® bone-in chuck short ribs (4-5 pounds total)
- 2 teaspoons kosher or sea salt
- 1 teaspoon cracked black pepper
- 1 cup pomegranate juice
- ½ cup cider vinegar
- ¼ cup brown sugar
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- 2 teaspoons dried minced garlic
- 2 teaspoons dried minced onion
- ½ teaspoon red pepper flakes
- 2 teaspoons canola oil
- Season short ribs with salt and pepper. Seal short ribs in a vacuum bag, double seal if necessary for a tight seal. Circulate in water bath with immersion circulator set to 140°F for 36 hours (48 hours for best results).
- In a small saucepan combine pomegranate juice, vinegar and brown sugar. Bring to a boil and reduce to 1/3 of the original volume (15 -20 minutes). Set aside for glazing short ribs later.
- Press chopped parsley and cilantro between two paper towels to absorb excess moisture. Combine with dried minced garlic, dried minced onion and red pepper flakes; set aside.
- Remove short ribs from bag and pat dry. Preheat a 12-inch cast iron or stainless steel pan and add oil. Sear each short rib 2-3 minutes on each side or until there is a good deep crust.
- Remove pan from heat and brush liberally with pomegranate glaze on all sides. Dip one side of short ribs into herb crust mixture and serve with extra glaze
Slow cooking the short ribs using sous vide creates a flavor and texture sensation not traditionally enjoyed with this cut of beef. Using heavy duty vacuum bags will help to prevent the bones from piercing the bag. Wrapping the bones with plastic wrap before vacuum sealing also helps to prevent the bag from being pierced. Boneless short ribs are also a welcome option for this cooking technique