Sous Vide Beef Short Ribs with Pomegranate Glaze and Chimichurri Crust recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Sous Vide Beef Short Ribs with Pomegranate Glaze and Chimichurri Crust

Serves 4
Cuisine: American
Category: Steaks, Roasts
Slow cook your bone-in short ribs with the sous vide method to create a flavor and texture sensation not traditionally enjoyed with this cut of beef. Use heavy-duty vacuum bags to prevent bones from piercing holes, or simply wrap the bones in plastic wrap before placing in a bag. Don’t want the bones at all? Boneless short ribs are a welcome option for this cooking technique.
Prep Time
30 mins
Other Time
2 days
Cook Time
20 mins
Total Time
2 days 50 mins
  • Certified Angus Beef ® bone-in chuck short ribs (4 to 5 pounds1.7 kg to 2 kg total)
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon cracked black pepper
  • 1 cup pomegranate juice
  • 1/2 cup cider vinegar
  • 1/4 cup brown sugar
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 teaspoons dried minced garlic
  • 2 teaspoons dried minced onion
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons canola oil
  1. 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 60°C for 36 hours (48 hours for best results).
  2. 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 to 20 minutes). Set aside for glazing short ribs later.
  3. 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.
  4. Remove short ribs from bag and pat dry. Preheat a 12-inch30.48 cm cast iron or stainless-steel pan and add oil. Sear each short rib 2 to 3 minutes on each side or until there is a deep crust.
  5. 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.
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recipe, beef, best, how to cook, braised, with bone, boneless

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