Sous Vide Beef Short Ribs

A bowl of short ribs served over creamy mashed potatoes with sliced carrots, garnished with chopped parsley, on a wooden board next to a brown checkered napkin.

Sous Vide Beef Short Ribs

These sous vide short ribs are rich, smoky, and fall-apart tender. Cooked low and slow, then finished with a quick sear and a bold chipotle-tomato sauce that clings to every bite, they walk the line between comfort food and absolute showstopper.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 370kcal

Author Wendy Polisi

Ingredients

3 pounds beef short ribs
1 ½ tablespoons sea salt divided
14 ounces stewed tomatoes
1 canned chipotle Chile pepper in adobo sauce
1 tablespoon adobo sauce
1 onion roughly chopped
1 tablespoon minced garlic
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
2 tablespoons avocado oil

Instructions

Preheat the water bath to 149°F. Season all sides of the short ribs with 1 tablespoon of salt. (You can refrigerate overnight if you like.) Place in a vacuum sealer bag.
In a blender, combine the tomatoes, chipotle chili pepper, adobo sauce, onion, garlic, paprika, oregano, cumin and black pepper. Process until smooth.
Pour over the beef ribs and seal the bag.
Immerse in the water bath and cook for at least 24 hours or up to 72 hours.
When the time is up, transfer the ribs to a paper towel lined plate and strain the juices into a pot. Discard the solids.
Bring to a boil, and reduce to a simmer. Cook for 10 minutes.
While the sauce cooks, preheat a skillet or griddle to medium-high heat.
Add the oil. Sprinkle the ribs with the remaining ½ to 1 ½ teaspoons of salt. (Adjust the amount to your personal liking.)
Cook the ribs for about 3 minutes per side.
Serve warm with the sauce.

Nutrition