Sous Vide Short Rib with Pearl Onions, Carrots, and Potatoes

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Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...

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Recipe Temp 135 F / 57.2 C
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This isn't your Grandma's pot roast recipe. Keep that beef a juicy medium-rare and get the tenderness we all know and love with a 24-hour sous vide cook.

Ingredients for 2

  • 1 lb boneless short ribs

  • Kosher Salt

  • Black Pepper

  • 8 oz pearl onions

  • 8 oz carrots, diced

  • 1 lb mini yukon gold (or larger potatoes, cut into smaller chunks)

  • 4 oz celery, diced

  • 1 cup beef stock

  • 2 tablespoons GHEE/Clarified Butter

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC

  • Step 2

    Season boneless short ribs with salt and pepper. Place in resealable ziplock or vacuum bag.

  • Step 3

    Place in water bath and sous vide for 24 hours

    • Finishing Steps

    • Step 1

      Heat large dutch oven or stockpot over medium heat. Add 1/2 of the GHEE until shimmering. Saute carrots, onions, and celery until soft. Add beef stock and simmer until thickened and veggies are very tender, about 30 min

    • Step 2

      Remove veggies and sauce and wipe out dutch oven. Heat over medium-high heat with remaining GHEE

    • Step 3

      Remove beef from bag and pat dry. Sear on all sides, 2 minutes total. Plate with veggies and sauce and enjoy.

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135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time