72 Hour Sous Vide Short Ribs Recipe

Name: 72 Hour Sous Vide Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bottle dry red wine; Some canola oil; 8 short ribs (4 inch cubes); salt and black pepper; 4 cloves of garlic, smashed and peeled; 1 medium onion, peeled and roughly chopped; 1 medium carrot, peeled and roughly chopped; 2 stalks celery, roughly chopped; 2 sprigs of thyme; 2 bay leaves; 1/4 cup tomato paste; 2 cups veal demi glace or stock

Servings: persons

1 bottle dry red wine
Some canola oil
8 short ribs (4 inch cubes)
salt and black pepper
4 cloves of garlic, smashed and peeled
1 medium onion, peeled and roughly chopped
1 medium carrot, peeled and roughly chopped
2 stalks celery, roughly chopped
2 sprigs of thyme
2 bay leaves
1/4 cup tomato paste
2 cups veal demi glace or stock

1
Preheat the water bath to 144F (62C)
2
Pour the wine in a large saucepan, bring to a boil and carefully light it with a match. Let the flames die down (it will take a few minutes) and continue reducing the wine by half. Set aside.
3
Season the short ribs generously with salt and pepper.
4
Heat a large dutch oven and and brown them on all side in canola oil.
5
Set them aside.
6
Discard the oil, add a little olive oil and add the aromatic vegetables, garlic, thyme and bay leaves.
7
Cook until the vegetables start to caramelize and add the tomato paste. Cook for one more minute.
8
Add the wine and the stock, bring to a boil and let it cool completely.
9
When the wine mixture is cold, divide the short ribs between two large vacuum bags. Pour about a cup of the wine and vegetable mixture in each bag and vacuum seal.
10
Keep the remaining wine mixture.
11
Place the short ribs in the water bath and set the timer to 72 hours.
12
Cool the short ribs in a large bowl filled with iced water. Refrigerate.
13
When ready to serve, carefully open the bags. Set the short ribs aside and peel off the bone.
14
Strain the wine mixture into a saucepan (combine with the leftover wine mixture if any) and reduce the sauce.
15
Reheat the short ribs in the sauce until meltingly tender.
16
Reduce the sauce until it coats the back of a spoon.
17
Serve with potato and carrot puree, celery leaves salad and mushrooms

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bottle dry red wine, Some canola oil, 8 short ribs (4 inch cubes), salt and black pepper, and more.

Yes, 72 Hour Sous Vide Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

72 Hour Sous Vide Short Ribs

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