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60 Hour Sous Vide Short Ribs with Red Wine and Rosemary Glaze

Prep

Cook

Total

Yield 6 Servings

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. 

Ingredients

Instructions

  1. 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.
  2. 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. 
  3. 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. 
  4. 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.  
  5. 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.
  6. 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.
  7. 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.

Notes

  1. 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. 

 

Courses Dinner

Cuisine New American

Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/short-ribs/