Jenna's "Melting" Sous Vide Beef Short Ribs Recipe | Sip Bite Go
Are you a sous vide enthusiast, or are you curious about this fantastic cooking technique? If so, I have the best sous vide beef short rib recipe for you. With a long 24 hour cook time, these completely fall apart at the right temperature. My husband calls them, “Jenna’s melting sous vide short ribs” - and the name has kind of stuck around here!
Prep short ribs. Use a fork to mix together butter, 2 tablespoons of olive oil, shallots, salt, and pepper. Coat the short ribs with the seasoned paste.
Sauté ribs short ribs before sous vide cooking. You can do this step in the Fissler Souspreme multicooker by using the sauté function. Alternatively, you can use a large frying pan on medium-high heat on the stove. Either way, add 1 tablespoon of olive oil to the multi cooker/pan, and sear the short ribs for a few minutes until browned on all sides.
Preheat sous vide machine to 180 degrees F. If sous viding with the Fissler Souspreme, you’ll also be able to set the time of the sous vide cook in this step to 24 hours. (The Souspreme will beep when the sous vide water is at the right sous vide temperature to add the food, and again when the food is done cooking for the set time.)
Add short ribs to the bag. Arrange seasoned short ribs and rosemary sprigs in two or more vacuum sealed bags (or ziplock bags with air removed) in a flat layer.
Sous vide short ribs for 24 hours by adding the bagged ingredients to the water. If sous viding short ribs with the Fissler Souspreme multipot, the multicooker lid should be closed and the pressure seal dial should be turned to “release”. (If cooking with a “stick” type of sous vide machine, cover the water container with foil to prevent the water from evaporating during the cook, and put a cutting board under the water container, so the high heat doesn’t damage the countertops.)
Once short ribs finish cooking, remove them from the bag and move them to a plate (cover them with foil to keep them warm) and preserve the sous vide short rib juice to make the sauce. To utilize the leftover beef juice, strain the juice from the vacuum sealed bag over a bowl with a sieve. Alternatively, you can make the sauce using beef stock.
Make the sauce. You can do this step by in the Fissler Souspreme multicooker by utilizing the sauté button. Alternatively, you can make the sauce in a pan on the stove on medium heat. First, melt the butter, then add in and whisk together the strained juice from the cooked short ribs, mustard, heavy cream, salt, and peppercorns. Stir regularly as sauce thickens for 5-10 minutes. The sauce will turn light brown and it’s ready to enjoy when the consistency is thick enough to coat the back of a spoon. Pour sauce on short ribs and serve with a sprinkle of fresh parsley.
Leftovers make delicious short rib sandwiches and tacos. Shred the meat before putting it in the refrigerator. Use leftover juice or peppercorn sauce to warm the meat in a pan on medium heat for about 5 minutes on the stove.For sous vide meal prep, I like to sous vide beef short ribs, then take them out of the bag and put them on a baking sheet in the fridge. When it’s time to make dinner, I’ll bake them at 375 for 15-20 minutes until they are warm and ready to eat.See the recipe: https://sipbitego.com/sous-vide-beef-short-ribsSee the recipe video: https://youtu.be/H36es3I1RPQ