Red Wine and Fig Braised Beef Short Ribs

72 hour sous vide beef short ribs

📝 Ingredients

• 4 lbs beef short ribs
• 1 pound fresh figs (preferably Black Mission, chopped into 3/4-inch pieces)
• 12 oz can of diced fire roasted tomatoes
• 1 tablespoon balsamic vinegar (or to taste)
• 1 medium shallot (chopped)
• 1 whole Medium Onion (Diced)
• 3 whole Carrots (Diced)
• 2 cups red wine
• 1 cup beef broth
• 1/2 cup water
• 1 tbsp salt
• 1 tbsp freshly ground black pepper
• 1 teaspoon sugar
• 1 sprig fresh thyme

👨‍🍳 Instructions

1. 1Season ribs with salt and pepper, then set aside to reach room temperature. Pre-pare smoker for cold smoking (150-180 degrees). Add ribs and smoke for 30-45 minutes.
2. 2Heat a dutch oven pan on med-high heat. Add oil then brown the ribs on all sides (about a minute per side). Remove ribs and set aside.
3. 3Saute the onions and carrots for 2-3 minutes. Add figs, shallots, balsamic vinegar, and tomatoes in the pan and cook for another 5-7 minutes. Puree in a blender. Add wine to the pot and cook 2-3 minutes then add the pureed mix back to the pot. Mix well with the wine and then allow the sauce to cool.
4. 4Pre-heat Sous Vide water bath to 131 degrees F. Add cooled sauce, fresh thyme, and ribs to bag and vacuum seal or place in ziplock bag and use water displacement method to seal. Place ribs in the water bath and cook for 72 hours.