Sous vide short ribs in wine sauce

Ingredients for 4

• 2 kg englishcut short ribs (bone in)

• 2 medium sized onions

• 4 cloves of garlic

• Thyme (fresh)

• Dry red wine of your choice

• Balsamic vinegar

• Worcestershire sauce

• Soy sauce

• Brown sugar

• Salt and black pepper (fresh)

Directions

• 

  Step 1

  Brown the short ribs (sear) on medium high or high heat depending on your stove top Use bone-in short ribs!!! I have tried this recipe with both bone in and boneless short ribs and the bone in ones came out much more tender and buttery.. noticeable difference

• 

  Step 2

  Pull out the beef and throw in the diced onions into the same pan. Sweat the onions in the residual fat of the short ribs. Cook the onions for about 5-7 minutes and then add in the garlic and stir. Add salt and pepper to taste and then pour in between a third to a half bottle of your red wine of choice to stop the garlic from burning. Deglaze the pan and reduce the sauce.

• 

  Step 3

  Lower the heat to medium low heat. Add in the balsamic vinegar, the Worcestershire sauce and the soy sauce. There are no exact measurements so you’ll have to use your instincts. Don’t be afraid to add more vinegar then you think, the acidity will cook down during the long cook time. Be conservative with the soy sauce and Worcestershire sauce, you can add more later to taste

• 

  Step 4

  Add in about 2-3 table spoons of brown sugar, some fresh thyme and stir. Let the sauce thicken and add salt and pepper to taste. Remember, the beef is unflavoured so the sauce is supposed to be overpowering or “to strong”. The beef will balance the flavours The sauce is done when it’s thinner than a glaze but thicker than onion soup. Shut the heat and let cool.

• 

  Step 5

  Heat a water bath to 166 F° and cook the short ribs for 36 hours. You can change the temperature and time if you wish.. For example, 170 F° for 24 hours or 160 F° for 48 hours, as is done in the original “sous vide everything” video Put the seared short ribs in a vacuum bag or a zip lock bag and then pour the sauce over the beef. Make sure the sauce covers all of the beef. Vacuum seal the bag and place it in the water bath for 36 hours. I split used 2 zip lock bags for this cook as seen in the photo

• Finishing Steps

• 

  Step 0

  Serve over a carb of choice. I like to serve this over potato purée

• 

  Step 1

  Optionally garnish with a fresh twig of thyme

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