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Sous Vide Beef Short Ribs recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Sous Vide Beef Short Ribs

Serves 4

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.

Ingredients:

  • 1 1/2-2 pounds Certified Angus Beef ® boneless short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 2 teaspoons canola oil
  • 1 small shallot, diced
  • 4 sprigs fresh thyme
  • 1 cup red wine blend, divided

Instructions:

  1. 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. 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. Setup immersion circulator according to manufacturer’s instructions; preheat water to 131°F (55°C).
  4. 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. 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. Serve with wine glaze drizzled on top.

Sous Vide

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