72 Hour Sous Vide Short Ribs with Romesco Sauce
72 Hour short ribs are a classic sous vide dish because they cannot be easily replicated through traditional cooking. Instead of the usual shredded or braise-like short ribs, these have the consistency of a tender steak and are truly a dish unique to sous vide.
I like my steaks cooked at 131°F (55°C) for medium rare, and it takes 2 to 3 days at that temperature to fully tenderize the sous vide short ribs. If you prefer a more braise-like short rib, or are short on time, you can cook them at 176°F (80°C) for 12 to 24 hours. For something in between, I really like 156°F (68.9°C) for 1 to 2 days. Here is more information about how to sous vide short ribs.
The romesco sauce is a quick and easy, yet super flavorful, sauce made from blending roasted bell peppers, tomatoes, almonds, and parsley. It comes together so fast and pairs exceptionally well with the rich and fatty short ribs.
Ingredients for 72 Hour Sous Vide Short Ribs with Romesco Sauce
- 2 pounds short ribs (900 grams)
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 cup roasted red bell peppers, coarsely chopped
- 3 tomatoes, preferably plum, coarsely chopped
- 1/2 cup roasted almonds
- 1/4 cup fresh parsley
- 1 tablespoon olive oil
- 1/2 tablespoon paprika
- 1/4 teaspoon cayenne pepper powder
- 2 cloves garlic
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons sherry vinegar
- 3 tablespoons olive oil
- 1 pint cherry tomatoes, halved
- 1/4 sweet onion, thinly sliced
- 2 tablespoons chopped fresh basil leaves
- Lemon zest
- Fresh parsley
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Cooking Instructions for 72 Hour Short Ribs with Romesco Sauce
Preheat a water bath to 131°F (55°C).
Mix together the spices in a bowl. Lightly salt and pepper the short ribs then sprinkle with the spices. Place the ribs in a sous vide bag then seal it. Place the bag in the water bath and cook for 2 to 3 days, until tenderized.
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 two thirds of the red peppers and tomatoes into a blender. Add the almonds, parsley, olive oil, paprika, cayenne, garlic and lemon juice. Blend until relatively smooth. Salt and pepper to taste. Add the remaining red pepper and tomato then blend until just broken up.
Add the garlic and vinegar to a bowl and let sit for 5 minutes. While whisking, slowly drizzle in the olive oil until the mixture comes together. Toss the remaining ingredients with the dressing.
Take the sous vide bag out of water and remove the cooked short ribs then dry thoroughly using paper towels or a dish cloth. Lightly salt the short ribs then quickly sear them for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the short ribs into bite-sized pieces or slices.
Place a spoonful of the tomato salad on a plate and top with several slices of the short ribs. Spoon romesco sauce on top and sprinkle with the lemon zest. Top with the parsley, drizzle with olive oil then serve.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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