Sous Vide Short Ribs with Braised Fennel
These sous vide short ribs
are very simple to make and come out with an incredible meaty flavor and a texture more similar to a prime rib than to braised short ribs.
They do take 36 to 48 hours for best results but it's worth the wait and the effort during that time is very minimal.
The worcester sauce helps add some complexity to the short ribs without overwhelming the natural flavor of the meat.
I choose to cook these to medium rare, 55C, but you can vary the temperature slightly to get different results.
Sous Vide Short Rib Ingredients
2 Pounds Short Ribs
Sous Vide Tip: I like to split up the short ribs into two pouches so they fit more easily into smaller water baths.
- 2 Tablespoons Worcester Sauce
- 2 Tablespoons Olive Oil
- Salt and Pepper
Sous Vide Short Rib Directions
Begin preheating the sous vide water bath to 55C (about 133F)
Sous Vide Tip: Here are some methods of regulating sous vide water temperature
- Put the short ribs, olive oil and worcester sauce into the vacuum pouches.
- Seal the vacuum pouches with your vacuum sealer.
Sous Vide Tip: Here are some other methods of sealing sous vide pouches
- Place the vacuum pouches into the water bath
- Let the ribs cook for 36 to 48 hours
- Cut open the sous vide pouches and set the ribs aside under foil to keep them warm, reserving the liquid in the pouches
- Pour the liquid into a sauce pan on the stove, bring to a boil and reduce by 1/3, salt and pepper to taste
- Place the short ribs on a plate and coat with the reduced sauce
You can serve these sous vide short ribs with any kind of accompaniment, I recommend the braised fennel from Molto Italiano
by Mario Batali, the anise flavor of the fennel really complements the meaty taste of the short ribs.
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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