Are you craving a truly decadent and unbelievably tender meal that feels both luxurious and surprisingly easy to make? Then look no further! This beef short ribs sous vide recipe is your answer. Forget tough, chewy short ribs – this method guarantees fall-off-the-bone perfection every single time. It's a delicious dish perfect for a special occasion or a cozy weeknight dinner, proving that healthy meals can also be incredibly satisfying. Get ready to elevate your homemade cooking game!
Ingredients:
- 3 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 cup beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 large onion, roughly chopped
Instructions:
Step 1: Preparing the Short Ribs
Pat the short ribs dry with paper towels. This is crucial for a good sear. In a small bowl, combine the salt, pepper, garlic powder, onion powder, paprika, and thyme. Generously rub this spice mixture all over the short ribs.
Step 2: Searing the Short Ribs (Optional but Recommended)
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the short ribs on all sides until nicely browned. This step isn't strictly necessary for the sous vide process, but searing adds a wonderful depth of flavor.
Step 3: Sous Vide Cooking
Place the seared short ribs (or unseared if skipping the previous step) in a vacuum seal bag along with the beef broth, red wine (if using), carrots, celery, and onion. Seal the bag using a vacuum sealer or the water displacement method.
Place the bag in a sous vide bath set to 135°F (57°C) for 24-36 hours. The longer they cook, the more tender they become!
Step 4: Finishing the Short Ribs
After the sous vide cooking time, remove the short ribs from the bag and pat them dry. Reserve the cooking liquid.
Preheat your oven’s broiler. Place the short ribs on a baking sheet and broil for 2-3 minutes per side, or until nicely browned and slightly caramelized. This step adds a beautiful crust.
Step 5: Making the Sauce (Optional)
Strain the reserved cooking liquid and skim off excess fat. Return the liquid to a saucepan and simmer over medium heat until reduced and slightly thickened. This creates a delicious pan sauce to drizzle over your short ribs.
Serving Suggestions:
Serve the tender short ribs with your favorite sides. Creamy mashed potatoes, roasted root vegetables, or a simple salad are all excellent choices. The rich sauce is perfect for dipping!
Tips and Variations:
- For a richer flavor: Marinate the short ribs in red wine overnight before cooking.
- Spice it up: Add a pinch of cayenne pepper or chili flakes to the spice rub.
- Add more vegetables: Feel free to include other vegetables like mushrooms, potatoes, or parsnips in the sous vide bag.
- Make it a complete meal: Add pearl onions, garlic cloves, and fresh rosemary sprigs to the bag for extra flavor and visual appeal.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients and serving size, but a typical serving will contain roughly:
- Calories: 500-600
- Protein: 40-50g
- Fat: 30-40g
- Carbohydrates: 10-15g
This beef short ribs sous vide recipe is a testament to the power of low-and-slow cooking. The result is an incredibly flavorful and tender dish that will impress even the most discerning palates. Enjoy!