Ingredients:

  • 3 lbs bone-in beef short ribs
  • 2 tbsp kosher salt
  • 1 tbsp coarsely cracked black peppercorns
  • 4 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 large shallot, peeled and halved
  • 1 cup dry red wine
  • 0.5 cup beef bone broth

Instructions:

  1. Pat the short ribs bone-dry with paper towels and season all sides generously with kosher salt and cracked black pepper.
  2. Place the ribs in a single layer inside a vacuum seal bag. Distribute the smashed garlic, thyme, rosemary, and shallots evenly around the meat.
  3. Vacuum seal the bag or use the water displacement method to remove all air, ensuring the bag will stay submerged.
  4. Preheat the sous vide water bath to 144°F (62°C) for a steak-like texture. Submerge the bag and cover the container to prevent evaporation.
  5. Cook for 48 hours, checking water levels occasionally. Once finished, remove the bag and place in an ice bath for 10 minutes to stabilize the internal temperature.
  6. Remove the ribs from the bag, reserving the juices. Pat the meat extremely dry.
  7. Heat a cast iron skillet over high heat until smoking. Sear the ribs for 60 seconds per side until a deep crust forms.
  8. Deglaze the skillet with red wine and bone broth, adding the reserved bag juices. Reduce the liquid by half to create a concentrated pan sauce.