Expert ame-bbqdinnersous-vide

Sous Vide Short Ribs

Name: Sous Vide Short Ribs
Cook time: 48 h 15 min
Total time: 48 h 15 min
Yield: 4
Cuisine: American BBQ
Ingredients: 1 Onion Diced Fine; 1 tbsp Minced Garlic; 4 Cups of Red Wine; 2 tbsp Worcestershire Sauce; 3 tbsp Balsamic Vinegar; Zest of 1 Orange; 2 tsp salt; 1 tsp pepper

I have stolen this recipe from Guga on the channel Sous Vide Everything. His youtube channel is amazing! I had a short rib recipe after I tried his it blew mine away. Go watch his videos and subscribe! This recipe explained better then I will: https://www.youtube.com/watch?v=MGMOFEd-G6M His main channel https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

Pit Master

@pitmaster · The Pit Master

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I stole the recipe from Sous Vide Everything. An amazing cooking channel on YoutTube. I made this recipe and can say its the best short rib recipe on the internet. I highly recommend you subscribe to there channel!

This recipe explained better then I will:

<a href="https://www.youtube.com/watch?v=MGMOFEd-G6M">Most FLAVORFUL Short Ribs and Potatoes I Ever Made!</a>

<a href="https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw">Sous Vide Everything Main Channel</a>

Method

0h

Step 1

Pre heat Sous Vide @ 160 F (71 C). (THIS WILL BE COOKING FOR 48 hours)
9.65h

Step 2

You won't be able to sear the short ribs after the sous vide (they will be to deliciously soft) so make sure to put a nice sear on them. Get a large pan hot. Place the short ribs in the pan and rotate ~30 seconds per side. Make sure to not clean the pan.
19.3h

Step 3

Add 1 Onion Diced Fine, 1 tbsp Minced Garlic shirt into the pan and get all the tasty beef grease. Pour in 4 Cups of Red Wine, 2 tbsp Worcestershire Sauce, 3 tbsp Balsamic Vinegar, 2 tsp salt, 1 tsp pepper and Zest of 1 Orange. Stir regularly. Your looking to reduce and produce a creamy red wine reduction to poor over the ribs in the sous vide bag.
28.95h

Step 4

Take the reduce off the heat and let cool. Put the ribs and the sauce in a large sous vide bag. Place in the sous vide for 48 hours.
38.6h

Step 5

Optionally after the ribs come out I took Guga's suggestion and made a sauce out of the liquid in the bag. I poured the liquid through a strainer, added 2 tablespoons of heavy cream. Reduced further and served it with the ribs.

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Get what we use

Direct links to the rubs, oils, and gear used in this recipe. As an Amazon Associate The Turkey Leg earns from qualifying purchases.

Pompeian

Red Wine Vinegar (32 oz)

Pantry staple — marinades, mops, vinaigrettes, finishing sauces.

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Heath Riles

Honey Rub

Sweet pork rub, Memphis-style. The default for ribs and pulled pork.

sweet / mild

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Heath Riles

Honey Chipotle Rub

Sweet up front, a slow smoky burn behind it. Good on pork, chicken, wings.

sweet + spicy

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First published at https://www.theturkeyleg.com/recipe/sous-vide-short-ribs/ · brought into the new pit by the Pit Master.