Tender Sous Vide Short Ribs: Flavor Explosion for Ultimate Foodies

Picture this: a plate of Tender Sous Vide Short Ribs that practically melt in your mouth. The first time I tried cooking short ribs using the sous vide method, I was skeptical. But the moment I took a bite, I realized the magic of this technique. The meat was tender and flavorful, a far cry from any ribs I’d made before.

Growing up in sunny Florida, I was familiar with the vibrant, fresh flavors of coastal cuisine. Yet, when I discovered sous vide cooking, it was a revelation. The ability to control temperature so precisely opened up a world of culinary possibilities. I remember that first experiment with short ribs, cooked low and slow, and how the texture and taste convinced me that sous vide was the future of cooking.

For those who love a perfectly cooked steak or tender chicken, the sous vide method is a game-changer. Short ribs, in particular, benefit immensely from this technique. The gentle, consistent heat results in a dish that’s not only delicious but also foolproof. If you’re a fan of Tender Sous Vide Short Ribs, you’re in for a treat as we dive into the nitty-gritty of making this delightful dish.

Here at SousVideRecipe.com, I share approachable recipes for home cooks, focusing on the joy and simplicity of sous vide. Whether you’re new to this method or a seasoned pro, you’ll find inspiration and reliable results. Let’s explore how to make magic with every bite, starting with these incredible short ribs.

Tender Sous Vide Short Ribs

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Learn how to create mouthwatering tender sous vide short ribs at home with this easy recipe. Perfectly cooked to perfection every time!

• Author: Jasmine
• Prep Time: 20 minutes
• Cook Time: 48 hours
• Total Time: 48 hours 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sous Vide
• Cuisine: American

Ingredients

• – 4 bone-in short ribs (about 1 kg)
• – kosher salt and black pepper to taste
• – 3 tablespoons (45 ml) vegetable oil, divided
• – 3 sprigs thyme
• – 2 sprigs rosemary
• – 1 shallot, chopped
• – 4 garlic cloves, minced
• – 1 1/2 cups (360 ml) grape juice
• – 2 cups (480 ml) beef broth

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Instructions

1. Prepare a large pot with an immersion circulator and heat the water to 175°F.
2. Generously season the short ribs with kosher salt and black pepper. Heat a cast iron skillet on medium-high and add 1 tablespoon of vegetable oil. Sear the short ribs on all sides until browned, then set them aside on a plate to cool.
3. Place the cooled short ribs, along with the thyme and rosemary sprigs, into a resealable bag. Use a vacuum sealer to remove the air and seal the bag tightly.
4. Submerge the sealed bag of short ribs into the water bath, cooking them for 48 hours. Refill the water as it evaporates, and place a damp kitchen towel over the top to keep the bag fully immersed.
5. About 30 minutes before the short ribs finish cooking, begin preparing the sauce. In a large pan over medium heat, warm the remaining vegetable oil. Sauté the chopped shallot and minced garlic for about a minute, until they become aromatic.
6. Pour in the grape juice, bringing it to a boil, and let it reduce by half. Stir in the beef broth, allowing it to simmer for about 20 minutes or until it thickens to your liking. Adjust the seasoning to taste.
7. Take the short ribs out of the bag and serve them, drizzling the prepared sauce over the top before serving.

Notes

• Marinate short ribs in grape juice and beef broth for richer flavor before cooking.
• Thicken sauce by adding cornstarch slurry to simmering liquid.
• Sear short ribs before sous vide cooking for enhanced flavor and color.

Nutrition

• Calories: 650
• Fat: 40g
• Protein: 40g

Mastering Tender Sous Vide Short Ribs

Fundamentals

Understanding the fundamentals of sous vide is crucial for achieving Tender Sous Vide Short Ribs. The technique involves sealing food in a bag and cooking it in a water bath at a precise temperature for an extended period. This method ensures that the meat is cooked evenly throughout, maintaining its moisture and flavor.

Sous vide cooking is all about precision and patience. By keeping the water bath at a consistent temperature, you guarantee that the short ribs cook perfectly every time. This approach eliminates the guesswork often involved in traditional cooking methods, making it easier to achieve consistently tender results.

Preparation/Setup

Start by preparing a large pot with an immersion circulator, heating the water to 175°F. Generously season the short ribs with kosher salt and black pepper. Heat a cast-iron skillet on medium-high and add 1 tablespoon of vegetable oil. Sear the short ribs on all sides until browned, then set them aside to cool.

Next, place the cooled short ribs, along with thyme and rosemary sprigs, into a resealable bag. Use a vacuum sealer to remove the air and seal the bag tightly. This step is crucial for ensuring that the flavors infuse deeply into the meat during the cooking process.

Refining Your Sous Vide Technique

Technique

Submerge the sealed bag of short ribs into the water bath, cooking them for 48 hours. This extended cooking time is what transforms the ribs into a tender masterpiece. Refill the water as it evaporates, and place a damp kitchen towel over the top to keep the bag fully immersed.

The sous vide technique requires patience but promises impeccable results. The long cooking time allows the connective tissues in the short ribs to break down, resulting in an unbelievably tender texture. This method is a testament to the saying, “Good things come to those who wait.”

Tips/Tricks

One of the best tips for achieving Tender Sous Vide Short Ribs is to ensure the seal on your bag is tight, preventing any water from entering. Additionally, using a heavy-duty bag can help withstand the long cooking time. If you’re new to sous vide, start with a small batch to get a feel for the process.

For added flavor, you can also experiment with different herbs or spices in the bag. Just remember, the key to successful sous vide cooking is maintaining a consistent temperature and allowing the ingredients to fully infuse over time.

Perfecting Your Tender Sous Vide Short Ribs

Perfecting Results

About 30 minutes before the short ribs finish cooking, begin preparing the sauce. In a large pan over medium heat, warm the remaining vegetable oil. Sauté the chopped shallot and minced garlic for about a minute until they become aromatic.

Next, pour in the grape juice, bringing it to a boil, and let it reduce by half. Stir in the beef broth, allowing it to simmer for about 20 minutes or until it thickens to your liking. Adjust the seasoning to taste, ensuring the sauce complements the rich flavors of the ribs.

Troubleshooting/Variations

If your short ribs aren’t as tender as you’d like, consider extending the cooking time. The beauty of sous vide is its flexibility, allowing you to adjust as needed. For a different flavor profile, try adding a hint of ginger or a dash of soy sauce to the sauce for a unique twist.

If you’re looking for more sous vide inspiration, check out our Sous Vide Short Rib Pastrami or explore our Sous Vide Beef Tenderloin recipes, each offering a unique take on sous vide perfection.

Serving and Enjoying Your Culinary Creation

Serving/Presentation

Take the short ribs out of the bag and serve them, drizzling the prepared sauce over the top before serving. The presentation is key, as the rich color of the sauce enhances the visual appeal of the dish. Garnish with a sprig of rosemary for an elegant touch.

For a complete meal, consider pairing your Tender Sous Vide Short Ribs with sides that complement the deep flavors. Mashed potatoes or roasted vegetables make excellent accompaniments, adding balance to the robust taste of the ribs.

Pairings/Storage

When it comes to pairings, think about flavors that will enhance your ribs. A fresh salad or a side of sautéed greens can add a refreshing contrast. If you have leftovers, store them in an airtight container in the refrigerator, where they will keep for a few days.

For more ideas on how to master sous vide cooking, visit our Sous Vide 6 Hour Baby Back Ribs or explore other recipes like Savory Garlic Ginger Beef with Tender Bokchoy Stir Fry.

Conclusion

In mastering the art of Tender Sous Vide Short Ribs, patience and precision are your best allies. By harnessing the power of sous vide, you can achieve perfectly tender and flavorful ribs that are sure to impress. This method not only simplifies the cooking process but also elevates the taste and texture of the dish.

The sous vide technique offers unparalleled consistency, making it an invaluable tool in any home kitchen. Whether you’re preparing a meal for a special occasion or simply enjoying a quiet dinner at home, these short ribs promise to deliver a memorable dining experience. Embrace the possibilities that sous vide cooking brings, and enjoy the delicious rewards of your culinary endeavors.

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