Hearty and tender short ribs are an ideal meal for cold winter days. This recipe is the really easy “set it and forget it” kind that yields fantastic results. Covering the short ribs with liquid transfers heat evenly throughout the meat and adds flavor. Braises require a higher temperature than traditional sous vide cooking because the tough connective tissue called collagen doesn’t begin breaking down until about 185˚F. The long, slow cook paired with the higher temperature relaxes the meat giving you that unctuous, tender texture. Serve these ribs with with some creamy mashed potatoes, your favorite grain, or by itself like we did in the office. Needless to say it didn’t last long!
A note about seasoning meat: Season your short ribs on all sides with a generous amount of salt right after you bring them home from the store. Pre-seasoning up to three days or at least one hour before cooking allows the salt to permeate throughout the meat providing more flavor.
Braised Short Rib
- 2 lb short ribs
- 3 medium shallots
- 2 medium carrots
- 3 cloves garlic
- 1 small bunch fresh thyme (4 sprigs)
- 2/3 cup full-bodied red wine (we used Malbec)
- 2/3 cup beef stock (can substitute beef bouillon or beef demi-glace using package instructions to produce 2/3 cup)
Cut the shallots in half lengthwise, then peel and discard the skins.
Peel the carrots and cut into 2 inch long planks.
Smash garlic cloves and remove skins.
Place the short ribs in the protein pan, then evenly distribute the shallots, carrots, garlic, and 4 thyme sprigs in the pan. Generously season with salt, if you haven’t pre-salted the meat, and pepper. (There is a lot of liquid going in this braise so don’t be shy with the seasoning.)
Add red wine and beef stock to the pan. Insert pan into your Suvie, input settings, and cook now or schedule. (The meat should be almost completely covered by the liquid.)
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 12 hours
Once cooked, remove the pan. Be careful, as it will be hot. Divide the short ribs and vegetables between two plates and top with the braising juices. Season to taste.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on Low for 12 hours.
Tender short-ribs and rich robust red wines are a match made in heaven. Try pairing this meal with a good bottle of Cabernet Sauvignon.