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 ...
Ingredients for 2
1 lb boneless short ribs
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
Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
Season boneless short ribs with salt and pepper. Place in resealable ziplock or vacuum bag.
Place in water bath and sous vide for 24 hours
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
Remove veggies and sauce and wipe out dutch oven. Heat over medium-high heat with remaining GHEE
Remove beef from bag and pat dry. Sear on all sides, 2 minutes total. Plate with veggies and sauce and enjoy.