72 Hour Sous Vide Short Ribs Recipes

72-HOUR SOUS-VIDE SHORT RIBS

Steps:

• Heat water in a sous-vide water bath to 133 degrees F (56 degrees C).
• Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, sealable plastic bag. Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
• Submerge bag fully in the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Increase heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
• Remove ribs from water bath; let rest in bag on cooling rack placed over baking sheet until cool enough to handle.
• Remove ribs from bag and drain. Turn ribs bone-side up on a work surface and slice meat between bones lengthwise to separate ribs. Cut membrane running along the length of the rib; slide bone loose from the meat. Trim any excess fat and cut into serving portions.
• Pat ribs dry with paper towels; return to cooling rack-lined baking sheet. Heat a skillet until smoking hot; brown ribs quickly, 30 seconds to 1 minute per side.

72 HOUR SOUS VIDE SHORT RIBS

Steps:

• Preheat the water bath to 144′F (62′C) 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. Season the short ribs generously with salt and pepper. Heat a large dutch oven and and brown them on all side in canola oil. Set them aside. Discard the oil, add a little olive oil and add the aromatic vegetables, garlic, thyme and bay leaves. Cook until the vegetables start to caramelize and add the tomato paste. Cook for one more minute. Add the wine and the stock, bring to a boil and let it cool completely. 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. Keep the remaining wine mixture. Place the short ribs in the water bath and set the timer to 72 hours. Cool the short ribs in a large bowl filled with iced water. Refrigerate. When ready to serve, carefully open the bags. Set the short ribs aside and peel off the bone. Strain the wine mixture into a saucepan (combine with the leftover wine mixture if any) and reduce the sauce. Reheat the short ribs in the sauce until meltingly tender. Reduce the sauce until it coats the back of a spoon. Serve with potato and carrot puree, celery leaves salad and mushrooms