Basil-Balsamic Sous Vide Short Ribs Recipe
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.
Ingredients for the Basil Balsamic Sous Vide Short Ribs
- 3 to 4 pounds of short ribs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Salt and pepper
- 3 tablespoons balsamic vinegar
- 2 tablespoon orange juice
- 1/2 teaspoon finely minced garlic
- 1/3 cup fresh basil leaves
- 1/2 cup olive oil
- Salt and pepper
- 2 tablespoons fresh basil leaves, coarsely chopped
- 1 teaspoon orange zest
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Cooking Instructions for Basil Balsamic Sous Vide Short Ribs
At least 36 to 48 hours before serving
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.
Be sure to check out my 72 hour sous vide short rib recipe web story.
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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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