Incredibly tender and flavorful short ribs over a rich red wine sauce made easy with hands-off sous vide cooking. Low and slow water bath method results in fall-off-the-bone meat.
Take a bite of fork-tender sous vide short ribs are elevated with a rich, luscious red wine sauce for added flavor. The hands-off sous vide cooking method produces unbelievably tender beef that simply starts with a quick sear, then a 48-hour water bath, and finished with a decadent wine sauce before serving.
Ingredients
- ▢ 4 lbs Bone-in short ribs
- ▢ 1 tbsp Kosher salt
- ▢ 1 tsp black pepper
- ▢ 2 tbsp Steak seasoning spice blend Jack Daniel’s Steak Seasoning recommended
- ▢ 1 tbsp Oil regular olive oil works or use a neutral cooking oil like avocado oil
- ▢ 1 Onion diced
- ▢ 2 stalks of Celery chopped
- ▢ 4 cloves Garlic minced
- ▢ 2 tbsp Tomato Paste
- ▢ 1/2 cup Red Wine
- ▢ 1/2 cup Beef broth
- ▢ 2 Bay leaves
Instructions
Prep the ribs
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Remove the 4 lbs Bone-in short ribs from the package and pat dry.
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Season liberally on all sides with 1 tbsp Kosher salt, 1 tsp black pepper, and 2 tbsp Steak seasoning spice blend.
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Preheat a large cast iron skillet over medium high heat and sear the short ribs, on all sides, 3 to 4 minutes a side. Place the pan aside to use for the sauce.
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Allow the ribs to cool 1 hour before transferring them to a vacuum seal bag and sealing it, removing all of the air.
Sous Vide the Ribs
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Set your immersion circulator to 145 degrees F and allow the water bath to preheat.
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Carefully lower the sealed bag into the water, watching for any leaks.
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Place a weight atop the short ribs to keep them submerged.
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Allow the short ribs to sous vide for 48 hours.
Make the Red Wine Sauce
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When you place the short ribs in the water bath, make the red wine reduction using the same cast iron pan you seared the ribs in.
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Preheat the skillet over medium heat.
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Add the 1 tbsp Oil and swirl to coat the pan.
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Add the 1 Onion and 2 stalks of Celery and sauté until softened about 7 minutes.
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Add the 4 cloves Garlic and cook 30 seconds longer.
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Stir in the 2 tbsp Tomato Paste and cook 30 seconds longer.
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Deglaze the pan by slowly pouring in the 1/2 cup Red Wine and, using a wooden spoon, scraping up any browned bits on the bottom of the pan.
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Pour in the 1/2 cup Beef broth and bring to a gentle boil.
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Add the 2 Bay leaves and reduce the heat to a simmer, allowing the sauce to thicken for about 20-25 minutes.
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Remove from heat and cool completely before storing in an airtight container until you’re ready to serve the ribs.
Plate and Serve
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After 48 hours in the water bath, carefully remove the vacuum-sealed bag from the sous vide bath, cut off the top of the bag, and remove the ribs.
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Bring the red wine sauce to a simmer in a small saucepan over medium-low heat.
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Pour the juices from the vacuum bag into the red wine pan sauce and stir them into combine.
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Allow the sauce to thicken 10 minutes longer.
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Plate the sous vide short ribs with a pinch of salt and pepper.
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Spoon the red wine reduction sauce over the top, garnish with minced parsley, and serve immediately.
Nutrition
Serving: 1g | Calories: 441kcal | Carbohydrates: 5g | Protein: 43g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 1426mg | Potassium: 931mg | Fiber: 1g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 6mg