Sous Vide Short Ribs with Red Wine Reduction
- 6 beef short ribs
- 1 cup red wine
- 3 cloves garlic, minced
- 2 Tbsp oil
- Salt and pepper to taste
Set sous vide machine to 62C/144F.
Season short ribs with salt and pepper to taste. Heat up large skillet on medium high, and add 2 Tbsp of oil. Sear short ribs for a minute on each side. Remove the short ribs and place on plate to rest. Pour in red wine and garlic to the skillet. Let simmer for 1 to 2 minutes to cook off alcohol. Pour wine in a bowl and place in refrigerator until cool.
Place short ribs in freezer bag with red wine and garlic. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 48 hours.
Preheat oven to 176.5C/350F
Remove bag from bath. Take short ribs out of the bag and pat dry. Strain the liquids with a bowl under to remove garlic, catching the wine.
Add wine to medium sized sauce pan and cook over medium-high until reduced and thickened, about 15 to 20 minutes.
Place short ribs on baking sheet. Use a pastry brush to glaze the short ribs with the red wine reduction sauce. Put the ribs in the oven for 5 minutes to form a glaze. Remove from oven, serve with your favorite sides and enjoy!
About JASON VESELAK
Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home – so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more! To browse his recipes, head over to his website: http://www.sousvideways.com
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