Sous Vide Short Ribs
I love having those moments when you make something for the first time and you think "Dear Lord, where have you been my whole life?" These short ribs were one of those moments. Ever since I started cooking sous vide I knew I wanted to try the 72 Hour Short ribs, but just never got around to it. Then, when I went grocery shopping the other day, I saw these beautiful shorties starring at me in the meat section. (That was probably the weirdest sentence I have ever wrote...I feel like that should be lyrics in next big rap song). Anyways....If you decide to start experimenting with sous vide cooking, do yourself a favor and make these things. Yes, they take 72 hours, but that is just time they spend in the water bath. The recipe is actually very easy, I just threw them in Monday night and they were ready for Thursday night dinner (Quite convenient actually). Enjoy!
- 2 cups dark brown sugar
- 5 tbsp salt
- 2 tbsp + 1 tsp smoked paprika
- 1 tbsp cayenne
- 2 tbsp garlic powder
- 2 tbsp + 1 tsp ground allspice
- 2 tbsp chili flakes
- 3 tbsp ancho chili powder
- 1.5 lbs Short ribs, boneless
- 1 Tbsp vegetable oil
- 1/2 Tbsp Shallots, minced
- 1/2 Tbsp Garlic, minced
- 1/2 cup dry red wine
- 1/2 cup Short Rib Jus
- 2 Tbsp butter, cubed and coated with flour
- 1 Tbsp thyme, minced
- Salt & Pepper, to taste
The night before you want to start cooking the ribs, mix all the dry ingredients (first 8 ingredients) in a bowl. Rub the short ribs generously with the dry rub, place in a sealed container, and store in the fridge overnight, letting the meat marinate as the rub liquefies.
Place the short ribs in a vacuum seal bag and vacuum seal. Place the short ribs in a 140° F water bath and sous vide for 72 hours.
Remove the short ribs from the bag, saving the jus for the pan gravy, and pat the short ribs dry with a paper towl. Heat a cast iron pan over medium high heat, add in the oil. Sear the short ribs on all sides getting a nice crust (Maillard reaction) on all sides of the meat.
After you sear the meat, remove from pan and let rest while you make the pan gravy. Add the shallots and garlic and saute until fragrant, being sure not to burn. Deglaze the pan with the red wine. Reduce the wine until almost all evaporate. While the wine is reducing, strain the short rib jus through a fine mesh sieve lined with cheese cloth. Once the wine has almost evaporated add in the rib jus in. Continue reducing until you have about 1/2 cup liquid. Take off the heat and whisk in the flour coated butter, one cube at a time. You should notice your sauce starting to thicken and turn into a gravy. Check the consistency with a spoon, it should coat the back of the spoon and maintain a clear path when you rub your finger through it. Season the sauce with salt, pepper and the minced thyme.
Slice the short ribs into 1/2" thick cubes, drizzle the pan gravy over top and serve.
Kitchen Word of the Recipe
Reduction - is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine or juice by boiling. Reduction is performed by boiling liquid (whether stock, wine, whiskey, vinegar, or sauce mixture) rapidly and usually without a lid (enabling the vapor to escape more easily) until the volume desired is reached by evaporation. Since each component of the mixture evaporates at slightly different temperatures and the goal of reduction is to drive away those with lowest points of evaporation, it is – in a way – a form of distillation.