Seed Oil Free Sous Vide Short Ribs

Total time48 hr 40 min

Prep time20 min

Cook time20 min

4.7

(5)

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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 oil or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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.

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