72 Hour Sous Vide Short Ribs with Romesco Sauce

For the Short Ribs

Preheat a water bath to 131°F (55°C).

Mix together the spices in a bowl. Lightly salt and pepper the short ribs then sprinkle with the spices. Place the ribs in a sous vide bag then seal it. Place the bag in the water bath and cook for 2 to 3 days, until tenderized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Romesco Sauce

Place two thirds of the red peppers and tomatoes into a blender. Add the almonds, parsley, olive oil, paprika, cayenne, garlic and lemon juice. Blend until relatively smooth. Salt and pepper to taste. Add the remaining red pepper and tomato then blend until just broken up.

For the Tomato and Onion Salad

Add the garlic and vinegar to a bowl and let sit for 5 minutes. While whisking, slowly drizzle in the olive oil until the mixture comes together. Toss the remaining ingredients with the dressing.

To Assemble

Take the sous vide bag out of water and remove the cooked short ribs then dry thoroughly using paper towels or a dish cloth. Lightly salt the short ribs then quickly sear them for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the short ribs into bite-sized pieces or slices.

Place a spoonful of the tomato salad on a plate and top with several slices of the short ribs. Spoon romesco sauce on top and sprinkle with the lemon zest. Top with the parsley, drizzle with olive oil then serve.