Sous Vide Short Ribs
These are the perfect comfort food
Makes enough for: 4 people
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)