Making these sous vide short ribs takes time. But thankfully, most of it is done in the sous vide. This means you don’t have to pay attention to what will be an amazing slow cooked meal.
Head straight on to the Recipe For ♥ Sous Vide Short Ribs ♥
So, you might be wondering why I told you the long story about my studies. Well, I am mostly a very positive person. I do not worry about things I cannot control and I was quite OK with a three week hard lockdown. But when another two weeks were tagged onto that I got into my head just a little bit. What if I had carried on with accountancy? Would I now be billing clients while helping them navigate through the financial issues related to relief funds? Or what if I had pursued my law degree, would I still be earning a living. I never once gave a second thought to the fact that I did not get my Masters degree in Psychology, as that was not my choice at all. But then I decided to focus on what had been my decision.
Today’s inspirational recipe from Lavender and Lime ♥ Sous Vide Short Ribs ♥ #LavenderAndLime Click To Tweet
Opening a branch of a family business and making a success of it was all my hard work. And so I petitioned Government to allow our sector of the economy to open. Now, my lone voice may not have counted, but it might have swayed things in our favour. We opened first, only for essential maintenance and repairs. And then public works could resume. In July, the building industry opened up completely, and wow, has it opened! It is as if this pandemic has motivated movement in the arena. There is a huge new development going up in our area. Friends who work in this field are busier than ever. And money is rolling through the economy, with people supporting local businesses. So, my one day of what if was OK as it helped me navigate the storm the best way I knew how.
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Sous Vide Short Ribs
Ingredients
- 15 mls olive oil
- 950 g beef short ribs
- salt and freshly ground black pepper to season
- 1 onion, finely diced
- 100 g celery, finely diced
- 100 g carrots, peeled and finely diced
- 1 clove garlic, finely sliced
- 15 mls tomato paste
- 1 pinch fructose
- 400 g tinned cherry tomatoes, drained (reserve the liquid)
- 5 sprigs thyme
- 2 bay leaves
- 125 mls beef stock
- 125 mls red wine
Method
- Preheat your sous vide cooker to 70° Celsius
- Heat the oil in a frying pan over a medium temperature
- Render the fat of the ribs and then brown, seasoning generously as you turn each piece
- Remove and set aside while you cook the vegetables
- Add the onion, celery and carrots to the frying pan and season
- Cook until soft and then add the garlic clove, tomato paste and fructose
- Cook for 5 minutes then set aside to cool
- Add the ribs and the vegetables to a sous vide bag together with the tomatoes, thyme and bay leaves
- Vacuum seal and place into your sous vide cooker for 20 - 24 hours
- An hour before you are ready to serve your ribs place the reserved tomato juice into a large frying pan
- Add the beef stock and red wine and bring to a simmer over a medium temperature
- Remove the ribs and vegetables from the sous vide and add to the frying pan, discarding the herbs
- Leave to simmer for an hour, adjusting the seasoning as necessary
- Serve on bed of mash (bean or root vegetable)
Inspiration published on Lavender and Lime October 12:
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- 2018: Tuiles
- 2016: Wholesome Nutrition For You
- 2015: Rose Pink Biscuits
- 2012: Freshline From Spar
- 2011: Dandelion
- 2010: Pasta With Bacon, Mushrooms And Tomato / Something Sweet Challenge: Biscuits
Have you had what if days recently?
glad to hear your business is doing well!
Thank you Jim, me too!
That is a very interesting technique for slowly cooking the ribs. I’ve always found short ribs to be rather fatty, but maybe this takes it down some. At the moment I’m not buying beef, so it’s not really a recipe for me.
be well… mae at maefood.blogspot.com
I buy trimmed short ribs here so they are not very fatty, but they can be 🙂
Using the sous vide method is such a smart way to cook these ribs slow, while locking in all those yummy flavors!
Thank you, it really is 🙂
This is lovely. The sous vide is truly a magical piece of equipment. I’ve only used it once for short ribs – it was a David Chang recipe with amazing Asian ingredients. So I don’t know why I haven’t done it again. Probably because my husband doesn’t like short ribs… But thanks for the reminder.
I remember that recipe well. I have tried this with stewing beef as well 🙂
Looks mighty tasty Tandy! I love my sous vide and have done some long cooks, but mostly with pork. We don’t see beef short ribs here, but we have a similar pork cut. I shall see how our pork short rib plays with you recipe.
BTY, what is your business if you don’t mind me asking…
I must try it with pork 🙂 I don’t mind you asking …. I run a wholesale business supplying hardware (spanners and screwdrivers etc.) to the retail industry 🙂
Using your sous vide machine for short ribs sounds like a great idea when you are busy working. They look like they turned out great.
They were super tasty 🙂