RECIPE

Sous Vide Beef Short Ribs

Prep
10m
Cook
36h 30m
Other
1h 0m
Total
37h 40m
Sous Vide Beef Short Ribs

About this recipe

The ultimate, mouth-watering fork-tender short ribs with a rich red wine glaze. Make this Sous Vide Beef Short Ribs recipe for a heavenly special occasion meal.

How to Sous Vide

Author

Cooking Methods
Sous Vide.

Dish Types
Steaks.
Cuisines
American.

Keywords
Sous vide recipe, beef short ribs recipe, how to sous vide beef

Serves 4

  • 1/ 6

    Season short ribs evenly with salt and pepper. Preheat a skillet to medium high, add oil and sear short ribs on all sides (5-8 minutes).

  • 2/ 6

    Set short ribs aside in casserole pan. Add shallots and thyme to skillet and sauté 1 minute. Stir in 1/2-cup wine and simmer 3-4 minutes while scraping up browned bits from pan. Reduce wine until pan is nearly dry, to a thick glaze consistency. Scrape glaze, herbs and shallot over reserved short ribs and refrigerate until completely chilled (30-60 minutes).

  • 3/ 6

    Setup immersion circulator according to manufacturer's instructions; preheat water to 131° F (55° C).

  • 4/ 6

    Seal short ribs in a vacuum bag along with shallot, thyme and wine glaze. Double seal if necessary for a tight seal. Circulate in water bath for no less than 24 hours (36 hours for best results).

  • 5/ 6

    Remove short ribs from bag and place on a clean plate. Strain juices into a skillet along with remaining 1/2-cup wine. Bring to a boil, reduce to low and simmer for 12 minutes to bring liquid to a glaze. Add short ribs to pan, turning in glaze and basting short ribs.

  • 6/ 6

    Serve with wine glaze drizzled on top.