Sous Vide Short Ribs

These sous vide short ribs are simple to prepare, making for a tender and melt in your mouth texture perfect for any occasion.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2 30

Total Time 2 35

Servings

Calories 464kcal

Set up an immersion circulator in a large pot and preheat the water bath to 175°F.
Season short ribs liberally with salt and pepper. Preheat a cast iron skillet over medium-high heat. Add 1 tablespoon butter and sear the short ribs on all sides. Remove and allow to cool on a plate.
And the short ribs to a sealable bag with the sprigs of thyme and rosemary. Use a vacuum sealer to vacuum seal the bag.
Add sealed short ribs to water bath and cook for 48 hours. You will need to top off the water as it will evaporate. Add a wet kitchen towel on top to keep the bag submerged.
With about 30 minutes before the short ribs are ready, start making the sauce. Heat remaining butter in large pan over medium heat. Add shallot and garlic, cooking for about 1 minute or until fragrant. Add the wine and bring to a boil. Cook until it has reduced by half. Add the broth and bring to simmer, cooking for 20 minutes or until thickened. Taste for seasoning.
Remove short ribs from bag and serve, adding red wine sauce over the top of it.

If you don't have a vacuum sealer, you can use a freezer grade zipper bag and zip almost to closed. Submerge the bag in the water and the air will start to come out and zip once everything is released.

If you want shredded short ribs, cook at 175°F and if you prefer a more steak-like texture cook at 145°F.