Short Ribs success

In the Sous Vide Recipes Forum
After exploring all the various methods and writings and recipes, I've finally arrived at the one that worked for me.

I made a simple braising liquid with thin sliced red onion, soy, mirin, mustard, ketchup, honey, beef stock and a dash of vermouth.

Quick pan sear on the short ribs then into the bags with the liquid.

140ºF for 72hrs.

in the last half hour or so, I reduced some red wine down to a syrup.

out of the bag, I did a quick deep fry on the short ribs (a la David Chang), and strained the bag liquid into the reduced wine; reducing that again until a sauce consistency.

I served the ribs over horseradish mashed potatoes with the sauce spooned lightly on.

They were nice and pink/medium inside and ultra soft and tender and juicy.

A long time to wait! but worth it.

4 Replies So Far

Any chance you would share the exact recipe? They sound delicious.
I'm not much of a rib fan,.. ha!, unless it's a Rigid Inflateable Boat; but that sounds just excellent, and I'll try it some time. Thank you for sharing.
I spent much of the winter experimenting by SVing everthing. Now, I'm back to some traditional methods for several things, but I'm convinced your short ribs recipe is the way to go with them.
As I'll likely be trying it for the grandkids, I'll keep the sauce more kid friendly.
well of course one can never cook out 100% of the alcohol, but really so much is cooked away that I guess *I* consider it "kid friendly".
but to each his own.

I forgot to add that I sprinkled in a touch of Ancho Chile powder to the finished sauce... couldn't help myself!

I can't give you exact proportions because I don't use any! I pretty much eyeball it.

I'd GUESS? it's about 2 tablespoons each of honey, mustard (dijon) and ketchup (Heinz, as if there should be another)... about 1/4 cup each mirin and soy, to about a cup of beef stock. One medium red onion.

About 1/2 cup red wine reduced down to almost nothing before adding the strained braising liquid.

Brand new to this forum. This is my first post on any food site, so please don't be too brutal. Simple home cook with a PolyScience unit. Learned most of my cooking from TV & books. I'm probably not alone there, though maybe a minority in this forum. Sous vide buff for 2 1/2 yrs at home. Love short ribs, & love them much better sous vide than braised - the meat is always tender either way, but the texture and juiciness are night & day different. Sous vide short ribs is one of the main reasons I started cooking sous vide & got my own "wet oven". I love this recipe but don't like using a fryer at home. I also like more smokiness as imparted by a smoker or indirect heat low-temperature grilling (effectively this is also smoking, I know), especially for ribs. Problem: the time it takes to get good smoke with most techniques cooks the meat too much. My sous vide solution: start with a Cameron indoor smoker that you can use right on your gas cooktop or outside on your grill. In 5 minutes, the meat will be as smoky as you want it. Add the smoking wood of your choice - I like to mix it up, and sometimes even add dried basil wood I pulverized from my herb garden. After 5 minutes in this super-efficient smoker, bag it up and go. I like the low end range of cooking temps. I am also a fan of reducing a tasty, tangy glaze with enough residual sugar to really stick to the ribs (after the sous vide step) and to allow a flavorful coating that promotes fast grill marks and sear as to not overlook that which I have been cooking for a day or two to achieve. So basically, smoke - sous vide - sear. The Cameron indoor cooker is the key to great smokiness - and no, I don't have any financial interest in them (other than wishing them well, especially in case I ever need another one!). The smoking gun is great for more delicate items, but takes way too long to be productive for this. Best of luck, and let me know what you think.

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