Cooking short ribs in a sous vide water bath makes them fork tender but less broken down than traditionally braised ribs. The longer cooking time can work to your advantage if you plan ahead, as they can be ready anywhere between 24 & 48 hours that is convenient for you.
We paired them with a very sharp blue cheese bread pudding recipe, though you could substitute your choice of sides.
Pinotage, Cabernet Sauvignon, Mimosa or Bloody Mary
Ingredients Serves: 6
- 3 Pounds Sliced Grass-Fed Beef Short Ribs
- 6 Eggs
- 1 T Sliced Shallot
- 1 t Olive Oil
- 1 Bay Leaf
- 1 cup Red Wine
- ¼ cup Vinegar
- 1.5oz Demi Glace Gold
- 3 T Beef Stock
- 1 t Chopped Fresh Thyme
- ½ t Chopped Fresh Rosemary
- ½ t Chopped Fresh Chives, plus additional for garnish
- High Heat Oil for Searing
- Salt & Pepper
Preheat a sous vide water bath to 140˚F.
Cut the short rib slices in half to make them easier to vacuum pack. Dry off any surface moisture and lightly season them with salt & pepper.
Vacuum pack the short ribs and cook them in the sous vide bath for 24 to 48 hours.
When you’re getting close to serving the ribs, cook the shallots and bay leaf in the olive oil over medium-low heat until the shallots become translucent.
Dilute the Demi Glace Gold with 4oz of water.
Deglaze the shallots pan with the red wine. Add black pepper & simmer until the wine has almost evaporated.
Strain the liquid from the shallots into a separate frying pan. Add the beef stock, Demi Glace Gold, rosemary, chives, and thyme along with salt & pepper to taste.
Remove the short ribs from their pouches. Cut out the bones and trim the meat down to pieces for serving.
Season the rib meat with salt & pepper. Sear it briefly in a hot oiled frying pan to develop a flavorful crust.
Bring a saucepan filled with water and the vinegar to a simmer. Poach the eggs in the vinegar water for three minutes.
Serve the short ribs with the poached eggs and your choice of starch. Finish the plate with the demi glace sauce and additional chopped chives.