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Sous Vide Beef Short Ribs

Sous Vide Beef Short Ribs

Serves 4 to 6

The Kuraidori Precision Cooker replaces the braising method for these beef ribs.  This temperature is precisely controlled where braising temperatures can vary up and down.  Boneless ribs can be substituted for the short beef ribs as long as the excess fat is trimmed.  The long cooking time allows the meat to fall apart with even a slight touch.  The ribs can be refrigerated out of the bag they were cooked in and prepared for dinner the next day with a quick reheating.

For the Beef ribs
7 lbs bone in beef short ribs, trimmed of excess fat
2 tbsp vegetable oil
2 large onions, peeled and sliced thin
1 tbsp tomato paste
4 carrots, peeled and cut crosswise into 2” pieces
4 sprigs fresh thyme
1 bay leaf
Salt and pepper
2 cups red wine
1 cup beef broth
6 garlic cloves, peeled

For the Sauce
¼ cup cold water
½ tsp unflavored powdered gelatin​
  1. Preheat the water bath to 167°F.
  2. Pat the beef dry with a paper towel and season with salt and pepper on all sides
  3. In a large dutch oven over high heat add 1 tbsp of oil and let it come to a shimmer.  Add half of the beef making sure not to over crowd the pan.  Sear each side until browned, reducing the heat if the fat begins to smoke.  This process should take 4 to 6 minutes per batch. Transfer to a bowl and repeat with the second batch of beef.
  4. Reduce the heat to medium and add in the onions, stirring occasionally until they soften and start to brown, 12 to 15 minutes.  Add tomato paste and stir until it browns, approximately 2 minutes.  Add the garlic and stir it around 30 seconds. 
  5. Increase the heat to medium high.  Pour in the wine and bring it to a simmer.  Scrape down the sides and the bottom of the pan to loosen all the brown bits.  Let the wine reduce by half, 8 to 10 minutes.  Add the broth and any of the beef juice from the bowl that the ribs are in and mix it together. 
  6. Add carrots, thyme and the bay leaf.  Cover and bring to a simmer.  After 5 minutes remove from heat.
  7. Divide the beef ribs up into two separate bags.  Pour the sauce and vegetables into the bags dividing it equally.  Vacuum seal the bags or use the water displacement method.
  8. Place the bags in the water bath.  Let cook for 24 hours.
  9. Remove the bags from the water bath and take out the beef ribs and carrots and place them on a serving platter. 
  10. Strain the cooking liquid through a fine mesh strainer into a fat separator or bowl.  Make sure to press on the solids in the strainer to get as much liquid as possible.  Discard the solids.  Allow the liquid to settle for about 5 minutes and strain off the fat.
  11. While the fat is separating, place water in a small bowl and sprinkle gelatin on the top.  Let it stand for 5 minutes.
  12. Return the cooking liquid to a saucepan and cook over medium heat and reduce to 1 cup, 5 to 10 minutes.  Remove from the heat and whisk in the gelatin mixture.  Season with salt and pepper and pour sauce of the meat and serve.
Beef Short Ribs

Kuraidori Sous Vide Precision Cooker

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