Sous Vide Smoked Beer-Braised Short Ribs
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Pro-level cooking techniques made simple.
Ingredients for 4
2 pounds bone-in beef short ribs
1 onion, thinly sliced
1 cup smoked beer
3 sprigs fresh thyme
2 tablespoons tomato paste
4 cloves garlic, crushed
1 teaspoon smoked salt
1 tablespoon balsamic vinegar
2 teaspoons freshly ground smoked peppercorns
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the short ribs submerged.
When the timer goes off, remove the bag from the water bath. Remove the short ribs from the bag and set aside, covered. Heat the broiler to high.
Pour remaining contents of the bag into a large skillet. Bring to a rapid simmer over medium high heat and reduce by two-thirds, or until liquid coats the back of a spoon. Skim off any excess fat. Season to taste with salt and pepper.
Meanwhile, place the short ribs on a foil-lined broiler-safe baking sheet. Broil until the short ribs are golden brown, about 5 minutes. Serve with the reduced sauce.