Sous Vide Short Ribs

These sous vide short ribs are the perfect, savory dinner party recipe! Easy to make ahead and then just finish in a hot skillet. This mouthwatering recipe lets you enjoy the night while also serving a delicious, home-cooked meal.

📝 Ingredients

• 4 beef short ribs (bone-in (about 2 lbs. total))
• 1 Tablespoon canola oil (or vegetable oil)
• 1 Tablespoon butter
• 1 cup dry red wine
• 1/2 cup minced shallots ((1 large or 2 medium shallots))
• 1/4 tsp dried thyme ((or 1/2 teaspoon fresh thyme ))
• 1 bay leaf
• 2 cups beef broth (or stock)
• 1 tbsp melted butter
• 1 tbsp all-purpose flour
• Kosher salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Set the sous vide to 155-degrees.
2. 2Season short ribs with black pepper.
3. 3Vacuum seal using your preferred method.
4. 4Cook for 48 hours.
5. 5After time as elapsed, remove the bag from the water bath and place in a large bowl of ice water. At this point you can refrigerate the ribs until you are ready to serve, up to 4 days.
6. 6Remove the short ribs from the bag and pat dry with paper towels. Season with salt and pepper.
7. 7Preheat a cast iron skillet over high heat. Add oil and butter. Once melted, sear short ribs for about 1-minute per side, tilting skillet and spooning butter them as they brown. Remove from pan and place on a plate to rest. Top with red wine sauce and enjoy.
8. 8--- Red Wine Reduction: ---
9. 9To a small saucepan, add broth, wine, shallots, thyme and bay leaf. Bring to a boil over medium heat and cook until the mixture reduces by half, about 25-30 minutes.
10. 10Strain the mixture through a fine mesh strainer and discard the solids. Return the strained sauce to the saucepan and heat over medium-low heat.
11. 11In a small bowl, combine the melted butter and flour until smooth. Add this mixture to the saucepan and whisk until thickened. Drizzle over the short ribs and enjoy.