These beef short ribs have a nice tang to them from the sauce. Cooking them at the slightly higher temperature allows them to break down even more while still not over cooking. They go well with a side of mashed potatoes or roasted vegetables but here I paired the sous vide short ribs with some braised fennel.
If you would like more information about the modernist techniques, ingredients, and equipment used in the Basil Balsamic Sous Vide Short Ribs you can check out the following.
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Preheat your sous vide water bath to 137°F (57°C).
Salt and pepper the ribs and sprinkle with the garlic and onion powders. Place in a sous vide pouch and add the thyme and rosemary. Seal the pouches and place in your water bath. Let it cook for 36 to 48 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Place all the ingredients for the sauce into a blender or food processor and process until thoroughly combined.
Remove the short ribs from the sous vide pouches and pat them dry with a paper towel or dish cloth. Quickly sear the ribs on a hot grill or in a hot pan for about 1 to 2 minutes per side, until just browned.
Place the ribs on individual plates, spoon the sauce over them, sprinkle with the remaining basil, and serve.
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