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. Place pan in upper right cooking zone and enter the Slow Cook settings and cook. (The meat should be almost completely covered by the liquid.)
Slow Cook Settings:
Slow Cook Mode: LOW, 12 hrs
Starch: 0 minutes
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.
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.