Are you dreaming of melt-in-your-mouth short ribs, but intimidated by the thought of lengthy cooking times and complicated techniques? Then this short rib sous vide recipe is your answer! This method delivers unbelievably tender, flavorful short ribs with minimal effort, making it a perfect choice for a special occasion or a surprisingly easy weeknight dinner. Get ready to experience the magic of sous vide cooking and elevate your homemade cooking game!
Ingredients:
- 3 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, minced
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Equipment:
- Sous vide immersion circulator
- Large, sealable sous vide bag or vacuum sealer
- Large pot or container for water bath
- Dutch oven or large oven-safe skillet
Instructions:
Step 1: Preparing the Short Ribs
Pat the short ribs dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the short ribs on all sides until nicely browned, about 2-3 minutes per side. This step adds incredible depth of flavor. Remove the short ribs from the skillet and set aside.
Step 2: Building the Flavor Base
In the same skillet, add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This creates a rich base for your short rib cooking liquid.
Step 3: Creating the Sous Vide Marinade
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Add the beef broth, tomato paste, thyme, rosemary, and bay leaf. Bring to a simmer, then reduce the heat to low.
Step 4: Sous Vide Cooking
Carefully place the seared short ribs into a sous vide bag. Pour the red wine mixture over the short ribs. Seal the bag, removing as much air as possible. If using a vacuum sealer, this step is even easier and ensures a better seal.
Submerge the bag in a water bath set to 135°F (57°C) for 24 hours. This low and slow cooking method guarantees incredibly tender results. You can adjust the cooking time to 18-24 hours depending on your preference for tenderness; a longer cook time will yield even more tender meat.
Step 5: Finishing the Dish
After 24 hours, carefully remove the short ribs from the bag. Reserve the cooking liquid. Remove the short ribs and gently pat them dry.
Preheat your oven to broil. Place the short ribs back into the skillet you used earlier. Broil for 2-3 minutes, or until nicely browned and slightly caramelized. This final step adds a delicious crust.
Step 6: Making the Sauce
Strain the reserved cooking liquid, discarding the solids. Place the liquid in a saucepan over medium heat. Simmer until reduced by half, creating a rich and flavorful sauce.
Step 7: Serving
Serve the short ribs with the reduced sauce. Garnish with fresh parsley. Enjoy these delicious and easy short ribs with your favorite sides – mashed potatoes, roasted vegetables, or a simple salad all pair wonderfully.
Tips and Variations:
- For a richer flavor, add a splash of Worcestershire sauce to the marinade.
- Experiment with different herbs and spices – try adding a pinch of smoked paprika or a few juniper berries.
- If you don't have a sous vide immersion circulator, you can achieve similar results by braising the short ribs in the oven at a low temperature for several hours.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 40-50g Fat: 25-30g Carbohydrates: 5-10g
This short rib sous vide recipe is a testament to the power of low and slow cooking. It’s a healthy meal, a quick dinner idea, and certainly one of the best recipes for achieving fall-off-the-bone tenderness. Enjoy!