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.
Author
Certified Angus Beef brand Test Kitchen
Cooking Methods
Sous Vide.
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.
