Gluten Free Sous Vide Short Ribs
Total time48 hr 40 min
Prep time20 min
Cook time20 min
4.7(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!