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Duration:
30 mins
Servings:
4
Level:
Advanced
Few cuts benefit from sous vide cooking as much as short ribs. For a truly indulgent experience, use Wagyu short ribs or any cut with generous marbling.
After extensive testing across a range of temperatures, we’ve found that 48 hours delivers the ideal balance of tenderness, texture, and yield—resulting in short ribs that are rich, succulent, and beautifully consistent every time.
Part 1:
Short Ribs
Step 1
1. Set your sous vide water bath to 62.5 degrees C (144.5 F).
2. Start by heating 5 tablespoons of olive oil in a sauté pan on high heat. Season your beef with salt, pressing the salt into the meat.
Step 2
When the oil is hot, sear the short ribs in the oil, browning each side of the beef.
Step 3
Remove from heat and set aside.
Step 4
Keeping the fond from the meat in the pan, add 2 tablespoons of oil to the pan on medium-high heat.
Step 5
Add the onions, carrots, celery, garlic and fresh thyme to make the mirepoix. Sauté for 3 minutes.
Step 6
Add the tomato paste and mix well.
Step 7
Deglaze the pan with the red wine and let it cook for 2 more minutes before removing from heat to cool.
Step 8
Once your mirepoix and short ribs are cool, transfer to a vacuum bag, evenly distributing the ribs into the mirepoix.
Step 9
Vacuum seal the bag and drop into the preheated sous vide water bath. Cook for 48 hours.
Step 10
Remove the bag from the water, slice the short ribs, and plate. If you are not ready to serve, you can cool it down and reheat later.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
