60-Hour Sous Vide Short Ribs with Red Wine and Rosemary Glaze
Tender Sous Vide Short Ribs
These boneless sous vide short ribs are amazingly good and easy to make. While they take days to cook, there is only about 30 minutes of active time to prep the ribs for the sous vide and make the glaze. Short ribs are a tough cut of meat that need to be cooked low-and-slow to break down collagen and make them tender. Cooked properly, short ribs are flavorful, tender and delicious. There are many ways to slow cook short ribs including: low-and-slow in the oven, on the stove top or in a slow cooker. Sous vide is an excellent hands-off, low-and-slow method for getting great short rib results every time.
For my first attempt at sous vide short ribs I used a recipe by Lisa Q Fetterman published in her beautiful Sous Vide at Home cookbook. Lisa's recipe calls for 48 hours in the sous vide and she finishes the ribs in a stout-hoisin-brown sugar glaze. Lisa prefers the steak-like texture after 48 hours, but allows that you can cook the short ribs up to 72 hour in the sous vide. I found the texture a little firm at 48 hours and prefer a red wine glaze. Here is my 60-hour version of sous vide short ribs, with a thank you to Lisa for showing me the way.The short ribs can be cooked in the sous vide and then held in the fridge for several days before you finish them. These were held for 5 days and then seared and finished with the red wine glaze right before they were served. I make up the glaze and then put the seared ribs right in the glaze and roll them around to get good coverage. I dare say they made everybody happy. The pugs immediately called dibs on the leftovers.
What Do You Need To Sous Vide?Check out my post on the products I have used in my sous vide classes. I love my vacuum sealer for reliable and safe sous vide cooking. I use these weights in most of my sous vide vacuum packages, including this rib recipe, to weigh down the package so they are fully submerged in the sous vide bath.
What to Serve With Sous Vide Short RibsPotatoes are a natural to serve with ribs. Mashed potatoes are always a great background to collect all the delicious rib juice and glaze, but excellent alternatives include: Print
60 Hour Sous Vide Short Ribs with Red Wine and Rosemary Glaze
These flavorful boneless beef short ribs are cooked low and slow for 60 hours in a sous vide bath and then finished with a red wine and rosemary glaze. The glaze can be made using a commercial chicken or beef stock, or better yet, a 50-50 mixture of stock and veal demi-glace.
- Prep Time: 30 minutes
- Cook Time: 60 hours 30 minutes
- Total Time: 60 hours 60 minutes
- Yield: 6 Servings 1x
- Category: Dinner
- Cuisine: New American
- 2 pounds short ribs
- 2 garlic cloves, minced
- 2 T shallots, minced
- 1 1/2 cups dry red wine
- 2 cups chicken or beef broth or a 50-50 mixture of broth and demi-glace
- 1 bay leaf
- 1 T tomato paste
- 1 – 2 t whole grain mustard
- 1 T rosemary, finely chopped
- 2 T butter, divided
- 2 T olive oil, divided
- Preheat the sous vide bath to 134 degrees Fahrenheit. Place the ribs in a single layer in either a plastic ziplock bag using the displacement method or a vacuum seal bag using a vacuum sealing machine. For extended multi-day sous vide cooking my preference is to use a vacuum sealer. Because the air is more completely removed, there is less chance of a bag leaking and a vacuum bag provides added food safety. (See Notes.) If you are careful you can use a 1-gallon Ziploc freezer bag and remove the air using the displacement method. You will need to check on the Ziploc bag more frequently to make sure the air stays out and the ziplock is well sealed. Depending on the depth of your water bath, you may want to put the ribs in two separate bags. When the water comes to temperature, put the bag or bags in the bath and set the timer for 60 hours.
- When the ribs are done you can choose to finish them immediately or refrigerate them for a couple days until you are ready to serve. If you plan to refrigerate the ribs for later use, remove the bag from the sous vide bath and plunge it into a bowl of ice water for 20 minutes before you place them in the refrigerator.
- If you have refrigerated the ribs remove them from the fridge an hour before you are ready to serve. Alternatively, you can remove the ribs directly from the water bath after 60 hours and finish them with the glaze.
- To make the glaze start by heating a heavy bottomed saucepan on medium heat. When the pan is hot add a tablespoon of olive oil. When the oil is hot add the garlic and shallots and saute for a minute or so, stirring so they do not burn. Add wine, broth, bay leaf, tomato sauce, mustard and rosemary to the pan. Stir to combine. Bring the mixture to a boil and reduce to about one third of the original volume. The mixture should be thick and syrupy. Taste and season with kosher salt and pepper. Remove from the heat and set aside.
- Carefully remove the ribs from the bag and place on paper towels to dry. They will be a little delicate so handle carefully. Pat with additional paper towels until very dry. The dryer the ribs the better the sear you will achieve. Season with kosher salt and pepper.
- Heat a heavy bottomed skillet on high. Add a tablespoon of olive oil and a tablespoon of butter to the pan. When the olive oil and butter mixture is very hot place the ribs in the pan and sear for about a minute on each side. Do not overcook or you will ruin all the good you achieved in the sous vide. Depending on how large your pan is you may need to work in batches. If you overcrowd the pan you will not get a good sear. When all the ribs are seared remove from the heat.
- Reheat the glaze in the saucepan and add a tablespoon of butter. Whisk to incorporate. Put the ribs into the pan of hot glaze. Using tongs or a spoon, carefully coat each rib in the glaze. Remove and serve.
- Safety — The reason I prefer using a vacuum sealer for long-cooked items is a vacuum seal allows you to fully submerge the entire bag in the water. If part of your bag is clipped to the sous vide container you will find that a certain amount of liquid will rise into the part of the bag that is not in the sous vide bath and thus is not being pasteurized. When you open up the bags after the sous vide process is complete, that little bit of unpasteurized liquid will mix with the rest of the liquid in the bag, creating a potentially unsafe situation. When you fully submerge a vacuum sealed bag everything in it is pasteurized and safe.