Description
Succulent and flavorful short ribs cooked to perfection using sous vide for 48 hours and finished with a delicious beer-based braising sauce.
Ingredients
Scale
- 4 pounds beef short ribs
- 2 cups beer (stout or porter recommended)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 sprigs fresh thyme
Instructions
- Preheat sous vide water bath to 131°F (55°C).
- Season the short ribs with salt and pepper.
- Place the short ribs in a vacuum-sealed bag with garlic, onion, beer, brown sugar, Worcestershire sauce, Dijon mustard, and thyme.
- Seal the bag and submerge it in the water bath. Cook for 48 hours.
- After 48 hours, remove the bag from the water bath and take the short ribs out. Reserve the liquid.
- Heat a skillet over medium-high heat and sear the short ribs on all sides for a couple of minutes until browned.
- In the same skillet, strain the reserved liquid and bring it to a simmer to reduce the sauce.
- Serve the short ribs with the braising sauce over the top.
Notes
- For even richer flavor, marinate the ribs overnight before sous vide cooking.
- Feel free to customize the beer type for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 48 hours
- Category: Main Dish
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 rib with sauce
- Calories: 800
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 60 grams
- Saturated Fat: 25 grams
- Unsaturated Fat: 30 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 0 grams
- Protein: 60 grams
- Cholesterol: 150 milligrams