Sous Vide Short Rib with Pearl Onions, Carrots, and Potatoes
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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Anova
Pro-level cooking techniques made simple.
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
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Step 2
Season boneless short ribs with salt and pepper. Place in resealable ziplock or vacuum bag.
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Step 3
Place in water bath and sous vide for 24 hours
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Finishing Steps
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Step 0
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
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Step 1
Remove veggies and sauce and wipe out dutch oven. Heat over medium-high heat with remaining GHEE
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Step 2
Remove beef from bag and pat dry. Sear on all sides, 2 minutes total. Plate with veggies and sauce and enjoy.