You order the short ribs at a restaurant, and it often comes braised, falling, apart, and honestly...pretty delicious, and also pretty expensive. But short ribs can be so much more, and with Anova can be totally transformed into a dish so delicious you won't believe it. With the low, precise temperature the short ribs cook to a perfect medium-rare, while the long cook tenderizes them beyond belief. The result? A short rib that you would think is the most delicious bite of tender steak you've ever tasted, and doesn’t break the bank. Read along as #anovafoodnerd Gavin Edward shares his step-by-step recipe for this wow-inducing meal.
Laced with beautiful marbling, and chock full of flavor, short ribs are quite simply one of the finest cuts of beef. Follow along and learn how easy this recipe really is. Next time it's a special occasion, this will be your go-to meal!
Looking for emerging different than a medium-rare, steak-like result? Be sure to check out the recipe link at the bottom for three different time and temp combos and chose your favorite.
Sous Vide Short Ribs
What you'll need:
- 3 lbs short ribs, English cut or flanken cut.
- 2 tablespoons canola oil
- 1 tablespoon butter
- 3 cloves garlic, crushed
- 2 bay leaves, 3 sprigs of thyme, 3 sprigs of parsley - tied together
- 2 cups red wine
- 2 cups beef stock
- 1 shallot
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1/2 teaspoon star anise
- 2 tablespoon sugar
- 2 tablespoon butter
- 1/2 teaspoon xantham gum (optional)
1. Set Anova Sous Vide Precision Cooker to 131°F / 55°C
2. Trim the excess fat from the short ribs and sprinkle the short-ribs liberally with salt.
3. Heat a cast iron pan on medium until it is smoking. Add oil to the pan and sear the ribs on all sides until golden brown.
4. After searing give the short ribs a generous crack of black pepper and place into the ziploc or vacuum bag. Add garlic, herbs, and 1 tbsp of butter to the bag.
5. Place into the water bath and cook 48 hours.
1. After time as elapsed, remove the bag from the water bath and place in large bowl of ice water. At this point you can refrigerate the ribs until you are ready to serve, up to 4 days.
2. Add olive oil to the pan used to sear the ribs. Dice the shallot and sauté until soft. Deglaze the pan with the wine and add the beef stock. Add the sugar, bay leaf, peppercorns, and star anise to the pan and simmer until reduced. Strain the solids out of the mixture, return to pot and continue to reduce until 3/4 of the liquid is gone. Whisk in the xanthan gum (optional) and and the butter. Continue whisking until smooth and the fat from the butter has emulsified into the sauce. Adjust the seasoning with salt and sugar. Set aside.
3. An hour before dinner, preheat the oven to 225°F / 107°C, remove the ribs from the bag and pat dry with paper towels. Place the ribs on a rack on a sheet tray and glaze with sauce. Place into the oven to gently heat up, glazing them every 10 minutes until the internal temperature of the ribs reach 131°F/55°C.
4. Serve short ribs with sauce, and your choice of sides. Pairs perfect with a mashed potato and veggie!
Time to Eat!
If those drool-worthy photos aren't enough to entice you, you can check out more recipes on our recipes site
, and our full recipe database is also available on the Anova Culinary App
. Make sure to check out the full recipe for Gavin's ridiculously-tasty short ribs
for more time and temp combos to please your entire dinner table! Happy cooking, nerds.