Serve these tender sous vide short ribs with barbecue jus, red wine-mushroom sauce, hearty tomato or your favorite sauce.
Ingredients
- 9 tablespoons canola oil, divided
- 3 pounds boneless beef short ribs, trimmed
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse black pepper
- 1/2 cup carrots, medium dice
- 1/2 cup celery, medium dice
- 1/2 cup onions, medium dice
- 2 sprigs thyme
- 2 cloves garlic, smashed
- 3 tablespoons tomato paste
- 2 cups red wine
Instructions
1. Set sous vide water bath to 144° F.
2. Heat 7 tablespoons oil in sauté pan on high heat. Season beef with salt and pepper, pressing into the meat. Sear short ribs in hot pan and brown each side. Remove from heat and set aside.
3. Keep pan on medium to medium-high heat and add remaining 2 tablespoons oil. Add carrots, celery, onions, thyme and garlic and sauté for 5 minutes. Add tomato paste and brown for 2 minutes. Deglaze with red wine. Cook for an additional 3 minutes on medium heat, stirring from bottom of pan. Remove from heat and cool.
4. Transfer cooled short ribs and evenly distribute the meat-vegetable mixture into vacuum bag. Seal with vacuum pack machine. If you don’t own a vacuum seal machine, place ingredients in resealable bag and, with the top open, slowly lower beef into water bath. This compresses the air in the bag out of the top. Seal tightly as you near the top of the bag and submerge.
5. Cook in water bath for 36 to 72 hours. Remove pouch from water bath when ready to eat. Slice and serve with your favorite sauce. If not serving immediately, place bag of beef-vegetables into ice bath and chill completely.
