Sous Vide Beef Short Ribs
Sous Vide Beef Short Ribs with Crispy Polenta
Prep time
Cook time
Total time
Serves: 2
Ingredients
Ribs
- 3 short ribs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon cayenne powder
- ½ tablespoon salt
- ½ tablespoon pepper
- Sprig of fresh parsley
- Pinch of paprika
Sauce
- ½ cup dry red wine
- ¼ cup white onion, minced
- 1 tablespoon dried rosemary
- 1 tablespoon Worcestershire sauce
- ½ tablespoon olive oil
Instructions
Ribs
- Combine all spices and thoroughly coat ribs.
- Vacuum seal the ribs leaving room between each.
- Sous vide at 135° F for 72 hours.
- After cooking, pat dry on all sides.
- Quickly sear on high heat or blow torch to sear.
Sauce
- Sauté onions in olive oil over medium-low until translucent in a small sauce pan.
- Add wine, Worcestershire sauce, and rosemary.
- Cook on medium heat until wine reduced by half.
We had never cooked short ribs before, and decided to try them sous vide. They pair really well with a side of our crispy polenta, as pictured above. First, season, seal, and cook the short ribs at 135° F for 72 hours.
It’s possible that 48 or less would be sufficient, but 72 seems to be the most recommended.
Then sear them, place them on top of the polenta and top with the wine reduction sauce.
