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Sous Vide Beef Short Ribs

Serves 4

Cuisine: American

Category: Steaks

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.

Prep Time

10 mins

Other Time

1 hr

Cook Time

1 day 12 hrs 30 mins

Total Time

1 day 13 hrs 40 mins

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:

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