Eosinophilic Esophagitis Friendly Sous Vide Short Ribs
Total time48 hr 40 min
Prep time20 min
Cook time20 min
4.7(5)
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Learn more →Ingredients
4 servings
For the short ribs
- 4 lbs bone-in beef short ribs (4–6 pieces)
- 1 ½ tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp neutral oil (such as canola or vegetable oil)
For the pan sauce
- 1 cup dry red wine (such as cabernet sauvignon or merlot)
- 1 cup low-sodium beef broth
- 1 shallot, finely minced
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp worcestershire sauce
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Fill a large pot or container with water and attach the immersion circulator. Set the temperature to 155°F (68°C) and allow the water to come to temperature.
- 2
Pat the short ribs thoroughly dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika. Rub the spice mixture evenly over all sides of each short rib piece.
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